Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe

Dive into the comfort of classic American cuisine with our easy step-by-step recipe for Mini Chicken Pot Pies! These individual portions, made with pre-made biscuit dough and packed with chicken, veggies, and cheese, are perfect for a busy weeknight or a freezer-friendly meal.

Mini Chicken Pot Pies Recipe

Yield: 12 mini pot pies


  • 1 can (8 biscuits) refrigerated biscuit dough
  • 1 1/2 cups (240g) mixed vegetables, thawed (carrots, peas, corn, green beans)
  • 1 cup (approx. 6 oz) chicken breast, cut into small cubes
  • 1/2 cup (60g) shredded cheddar cheese (optional)
  • 1 teaspoon onion powder
  • 1 can (10 3/4 oz) condensed cream of chicken soup (reduced-fat version if desired)
  • 1/4 teaspoon pepper


  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
  2. Prepare the Muffin Tin: Grease a 12-cup muffin tin with nonstick spray to ensure that the biscuits don’t stick to the pan.
  3. Divide the Biscuit Dough: Open your can of biscuit dough, and gently divide each biscuit into 1 1/2 pieces to create 12 servings. Don’t worry if they are not perfect; they will bake into a lovely rustic appearance.
  4. Press Dough into Muffin Tin: Carefully press the dough into each cup of the muffin tin, extending it slightly up the sides to form a well.
  5. Prepare the Filling: In a large bowl, combine the condensed cream of chicken soup, mixed vegetables, chicken breast cubes, shredded cheddar cheese, onion powder, and pepper. Mix well to ensure everything is well coated and blended.
  6. Fill the Dough Wells: Using a spoon or a small cookie scoop, distribute about 3 tablespoons of the filling into each well of the muffin tin.
  7. Bake: Place the muffin tin into the preheated oven and bake for 12 to 15 minutes. The crust should puff up and turn golden brown.
  8. Cool and Serve: Allow the mini pot pies to cool slightly before serving. They will have a beautiful golden-brown crust and creamy, classic filling.
  9. Freeze If Needed: If desired, you can freeze these pot pies for later. Just let them cool completely before placing them in the freezer. Reheat as needed for a quick homemade meal.


  • Feel free to adjust the recipe with low-fat cheese or reduced-fat cream of chicken soup for a healthier alternative.
  • If cheese isn’t to your liking, you can skip it, and the pot pies will still be delicious!

Serving Suggestions and Variations:

For a Complete Meal, Consider Serving With:

  • Garden Salad: A fresh garden salad with a tangy vinaigrette can balance the richness of the pot pies.
  • Mashed Potatoes: Creamy mashed potatoes make a comforting side dish.
  • Steamed Green Beans: For a healthy touch, consider adding steamed or sautéed green beans.

Variations to Try:

  1. Turkey Pot Pies: Substitute chicken with turkey for a post-holiday treat.
  2. Add Fresh Herbs: Enhance the flavor with fresh herbs like thyme, parsley, or rosemary.
  3. Spice It Up: For a little kick, add some red pepper flakes or a dash of hot sauce.

Storage and Reheating:

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: As mentioned earlier, these mini pot pies freeze well. Store in a freezer-safe container for up to 3 months.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave for a quick reheat.

A Note on Healthier Options:

As discussed in the recipe, you can modify the dish with reduced-fat versions of the ingredients. This allows for a less calorie-dense meal without compromising flavor.


Mini Chicken Pot Pies are an adorable twist on a classic comfort food that’s sure to be a hit at your family dinner table. Their individual portion sizes make them great for gatherings or meal prepping. The convenience of using store-bought biscuit dough, combined with the versatility to customize fillings, ensures that these little delights will become a favorite in your kitchen!

Visit Ineskohl Kitchen at for more savory recipes and creative meal ideas. Happy cooking!

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