If you love classic chicken pot pie but want something quicker, cuter, and perfect for individual servings—these Mini Chicken Pot Pies are just the thing. They’re creamy, comforting, and baked inside golden, flaky biscuit cups. Perfect for dinner, meal prep, or even party appetizers!
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme (or poultry seasoning)
- Salt & pepper, to taste
Instructions
- Preheat Oven – Set to 375°F (190°C). Lightly grease a muffin tin.
- Prepare Biscuits – Separate biscuit dough and press each round into the muffin cups, pressing up the sides to form little bowls.
- Make Filling – In a bowl, combine chicken, mixed veggies, cream of chicken soup, cheese, and seasonings. Mix well until creamy.
- Fill the Cups – Spoon the mixture evenly into each biscuit cup.
- Bake – Place in the oven for 18–20 minutes, or until the biscuits are golden brown and cooked through.
- Cool Slightly & Serve – Let them rest 5 minutes before removing from the tin. Enjoy warm!
Storage
- Fridge: Store leftovers in an airtight container up to 3 days. Reheat in oven or air fryer for best texture.
- Freezer: Wrap individually in foil, freeze up to 2 months. Reheat from frozen at 350°F until heated through.