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Delicious Mini Chicken Pot Pies

Category: Meals for Every Occasion

Line muffin tins with biscuit dough. Add a creamy mix of chicken, veggies, and soup. Bake till crisp on top. Super fast and great for busy evenings.
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Clare Greco
Updated on Fri, 30 May 2025 17:09:51 GMT
Baked Mini Chicken Pot Pies Save
Baked Mini Chicken Pot Pies | homebitesbyana.com

Recipe FAQs

→ Can these be prepped early?
Sure! Assemble them the day before and keep in the fridge. You can also bake them ahead and warm up later.
→ What's the best way to store leftovers?
Cool them first, then pop them into an airtight container. They'll stay good in the fridge up to 3 days, or in the freezer for 2 months.
→ Will rotisserie chicken work for this?
Totally! Shredded rotisserie chicken is perfect for saving time. Just mix it in with the veggies and seasonings.
→ Is there a substitute for cream of chicken soup?
You can swap it with cream of celery or mushroom soup. Or, if you like, make your own white sauce using butter, flour, and chicken stock.
→ Can I add more veggies?
Sure thing! Cooked corn, green beans, or diced potatoes are all great options to throw in.

Chicken Pot Pies

Creamy chicken, carrots, and peas baked inside flaky biscuit cups. These mini pot pies are cozy and just the right size.

Prep Time
15 min
Cooking Time
35 min
Total Time
50 min
By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: American

Yields: 16 Servings (16 bite-sized pot pies)

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 1 can (10.5 oz) cream of chicken soup
02 ½ lb boneless chicken breast, diced up
03 2 cans of refrigerated 8-count biscuits
04 1 cup frozen peas and carrots mix

→ Seasonings

05 ¼ tsp salt
06 ½ tsp onion powder
07 ½ tsp garlic powder

→ Other

08 Non-stick cooking spray

Steps

Step 01

Warm up the oven to 350°F and coat your muffin pan lightly with spray.

Step 02

In a skillet, cook the diced chicken with garlic and onion powders plus salt until it's no longer pink.

Step 03

Combine the veggies, cream of chicken soup, and chicken in one bowl until blended.

Step 04

Press each flattened biscuit across the muffin cups, then spoon in the filling.

Step 05

Put it in the oven and cook for 30-35 minutes until the biscuits turn golden on top.

Notes

  1. You can freeze these little pies after baking—perfect for easy meals later.
  2. Feel free to switch in other veggies like green beans or corn if you'd like.

Required Equipment

  • Pan for muffins
  • Stovetop pan
  • Bowl for mixing

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Wheat is present (in biscuits).
  • Contains dairy (found in cream of chicken soup).

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 180
  • Fat: 8 g
  • Carbs: 18 g
  • Protein: 7 g