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Mini Chicken Pot Pies are so incredibly easy to make, with only 5 main ingredients + dried seasonings, and about 30 minutes from start to finish. Make individual chicken pot pies with a buttery, flaky biscuit crust, creamy sauce, tender chicken, and vegetables.
For another dinner made in a muffin tin pan try these Cheeseburger Biscuit Cups.
Easy Mini Chicken Pot Pies Recipe
This mini chicken pot pie recipe is an easy dinner recipe that’s perfect for busy weeknights! It comes together quickly with only a handful of ingredients that are easy, convenient, and ready-to-use ingredients like cooked chicken (perfect for leftovers), canned biscuit dough, frozen veggies, and canned cream of chicken soup.
All the things you love about classic chicken pot pie but in cute, individual chicken pot pies that are fun to eat, and even easier to make. Loaded with chunks of tender chicken, vegetables, and a creamy sauce inside a flaky crust that mimics the ‘pie crust’ of a chicken pot pie. These are the ultimate classic comfort food that the whole family will love.
Simple Ingredients Needed
- Condensed Cream of Chicken Soup – Acts as the base for a creamy, flavorful filling. The soup thickens as it cooks, binding the ingredients together to form a rich, savory sauce. You can use cream of mushroom or cream of celery for a slightly different flavor.
- Sour Cream – I prefer the thick texture and taste of full-fat sour cream, but you can use reduced-fat if that is what you prefer.
- Garlic Powder
- Poultry Seasoning
- Black Pepper
- Frozen Peas and Carrots – Make sure to use thawed veggies in the recipe, otherwise, the cook time is not long enough to soften them and make them tender for serving. You can leave the frozen peas and carrots out at room temperature to soften, or buy the microwaveable peas and carrots, cook to package directions and use those in the recipe to ensure a soft and tender vegetable.
- Cooked Chicken – This is a great way to use up leftover chicken, a rotisserie chicken, purchase precooked cubed ready-to-use chicken from the store, or even canned chicken. You can use shredded chicken or cubed chicken, just make sure it’s already cooked!
- Refrigerated Jumbo Buttermilk Biscuits – These are the canned biscuits, Pillsbury brand, that come with 8 in a can that ‘pops’ open. Make sure you are using the jumbo sized, or also called ‘grands’ biscuits. These act as the crust for the mini pot pies, providing a quick and easy way to create a golden, flaky top.
How To Make Delicious Mini Chicken Pot Pies (Printable Recipe Card)
Preheat the oven to 375 degrees F. Prepare a 12-cup muffin tin pan by spraying 8 of the muffin cups with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, poultry seasoning, and black pepper. Stir until it’s thoroughly combined.
Stir in the thawed peas and carrots, and the chicken and mix until combined. Set the mixture aside.
Open the can of biscuit dough and separate into the 8 biscuits and place them onto a cutting board. Use your clean hands, or a rolling pin, to flatten each biscuit to a 5-6 inches in diameter. Press each biscuit into the bottom and up the sides of a greased muffin cup in the prepared muffin pan, to form the ‘pie crust’.
Use a 1/4 cup measuring cup to scoop the chicken mixture from the bowl into each biscuit-lined cup, filling them almost to the top. Pinch and crimp around the edges of the biscuit.
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is heated through. Remove from the oven and let them cool for 5 minutes before carefully removing them from the pan.
Serve warm and enjoy!
How To Store Leftovers of Mini Chicken Pot Pies (Fridge and Freezer Instructions)
Storing Leftovers In The Refrigerator
- How To Store : Once the individual pot pies have cooled to room temperature. place them inside an airtight container or wrap each one individually in plastic wrap or aluminum foil.
- Shelf Life : They will stay fresh in the refrigerator for up to 3-4 days.
- Reheating : Reheat in the oven at 350 degrees F for about 10-15 minutes or until heated through. You can also reheat in the microwave for 1-2 minutes though the crust may become less crispy and softer when reheated in the microwave – they’re still yummy!
Freezing Leftover Mini Chicken Pot Pies
- How To Freeze : Allow the pot pies to cool completely. Wrap each mini pie tightly in plastic wrap, and then wrap it again aluminum foil to prevent freezer burn. Place them inside a freezer-safe container or storage bag.
- Shelf Life : They can be frozen for up to 2-3 months.
- Reheating From Frozen : You can bake them directly form frozen by placing the pies on a cookie sheet, and baking in a 350 degree F oven for about 30-35 minutes or until heated through. Alternatively, thaw them in the refrigerator overnight and then reheat as instructed above in the fridge section.
Can I Make These Ahead of Time?
- Prepare The Filling In Advance : You can make the chicken pot pie filling (chicken + veggies + soup mixture) up to 2 days ahead of time. Store it inside an airtight container in the fridge. When ready to bake, assemble the pot pies with the refrigerated biscuits as directed in the recipe instructions.
- Assemble & Refrigerate : You can fully assemble the chicken pot pies inside the muffin tin pan, cover it tightly with plastic wrap or foil, and store the assembled pot pies in the fridge for up to 24 hours. When ready to bake, make sure to add a few extra minutes to the bake time to account for the chilled muffin pan and chilled ingredients.
- Assemble & Freeze Unbaked : If you want to assemble and freeze the unbaked pies, fully assemble the pot pies and then place them onto a tray or dish, and freeze them until solid (about 2-3 hours). Transfer them to a freezer-safe container or bag. When ready to bake, place the frozen pies onto a baking sheet or muffin pan, and bake according to the recipe making sure to add 10-15 minutes to the cook time.
More Dinner Recipes That Use Up Leftover Chicken
- One Pot Chicken Noodle Soup
- Chicken Pillows
- Dump and Bake Chicken Alfredo Casserole
- Hot Chicken Salad French Bread Sandwiches
- Easy Poppyseed Chicken Casserole
- Salsa Chicken Baked Flautas
Mini Chicken Pot Pies
Equipment
Ingredients
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 1 cup frozen peas and carrots completely thawed
- 1 cup cooked chicken cubed or shredded
- 1 can (16.3) Refrigerated Grands Buttermilk Biscuits
Instructions
- Preheat the oven to 375℉. Prepare a 12-cup muffin tin pan by spraying 8 of the muffin cups with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, garlic powder, poultry seasoning, and black pepper. Stir until it's thoroughly combined.1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup sour cream, ½ teaspoon garlic powder, ¼ teaspoon poultry seasoning, ¼ teaspoon black pepper
- Stir in the thawed peas and carrots, and the chicken and mix until combined. Set the mixture aside.1 cup frozen peas and carrots, 1 cup cooked chicken
- Open the can of biscuit dough and separate into the 8 biscuits and place them onto a cutting board. Use your clean hands, or a rolling pin, to flatten each biscuit to 5-6 inches in diameter. Press each biscuit into the bottom and up the sides of a greased muffin cup in the prepared muffin pan, to form the 'pie crust'.1 can (16.3) Refrigerated Grands Buttermilk Biscuits
- Use a 1/4 cup measuring cup to scoop the chicken mixture from the bowl into each biscuit-lined cup, filling them almost to the top. Pinch and crimp around the edges of the biscuit.
- Bake for 20-25 minutes or until the biscuits are golden brown and the filling is heated through.
- Remove from the oven and let them cool for 5 minutes before carefully removing them from the pan. Serve warm and enjoy!
Notes
Nutrition
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