Name: Mini Chicken Pot Pies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups frozen mixed vegetables, thawed; 1 (12.5 oz) can chicken breast, drained; 1 (10.5 oz) can condensed cream of chicken soup; 1 (16.3 oz) tube refrigerated biscuits; Optional: black pepper, onion powder, garlic powder, dried thyme, salt

Jump to Recipe

Mini Chicken Pot Pies are the perfect solution for a busy weeknight when you need a warm, comforting meal on the table fast. Made with just four simple ingredients, this easy 4-ingredient dinner comes together in a muffin tin for individual portions everyone loves. These golden, flaky biscuit cups are filled with creamy chicken and vegetables, making them one of the most reliable kid-friendly meals for picky eaters. If you need a quick dinner that feels homemade without the extra work, this recipe delivers every time.

Story

Mini Chicken Pot Pies quickly became a staple in my kitchen during hectic evenings when time felt short but dinner still mattered. I wanted something hearty, simple, and dependable. That’s when I started making Mini Chicken Pot Pies in a muffin tin, and they instantly solved the dinner dilemma. Because this recipe uses refrigerated biscuits, canned chicken, frozen vegetables, and condensed soup, prep stays fast and stress-free.

Even better, Mini Chicken Pot Pies feel fun and comforting. Kids enjoy having their own individual pie, and adults appreciate the classic pot pie flavor in a quicker format. Since this muffin tin recipe creates perfect portions, cleanup stays minimal. Whenever I need a budget-friendly, satisfying meal, I turn to Mini Chicken Pot Pies without hesitation.

Ingredients

2 cups frozen mixed vegetables, thawed
1 (12.5 oz) can chicken breast, thoroughly drained
1 (10.5 oz) can condensed cream of chicken soup
1 (16.3 oz) tube Pillsbury Grands! refrigerated biscuits
Optional: black pepper, onion powder, garlic powder, dried thyme, salt (lightly)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 375°F and grease 8 wells of a standard muffin tin. Thoroughly drain the canned chicken to prevent excess moisture. In a medium bowl, combine the chicken, thawed vegetables, and condensed soup. Stir until evenly mixed. If you prefer more flavor, sprinkle in black pepper, onion powder, garlic powder, and thyme. Add salt sparingly because the soup already contains sodium.

Cooking Instructions

Open the biscuit tube and separate each biscuit. Flatten each biscuit with your fingers into a 5–6 inch round. Press each round firmly into the greased muffin wells, keeping the dough thin along the bottom and sides while leaving slightly more dough near the top edge.

Spoon a generous amount of the chicken mixture into each biscuit cup. Gently pull the dough edges upward toward the center to form a shallow bowl shape. Bake for 20–22 minutes until the biscuits turn golden brown. Let the Mini Chicken Pot Pies rest for 5 minutes before removing them from the pan. Serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid skipping the step of draining the chicken thoroughly because excess liquid makes the biscuit bottoms soggy. Also, do not overfill the muffin cups beyond capacity, or the filling may spill over during baking. Press the biscuit dough thin at the base to help it cook evenly. Finally, avoid using a silicone muffin pan since the metal pan helps the biscuits bake completely.

Pro Tips for Better Flavor

Add a pinch of dried thyme and garlic powder to deepen the savory flavor. If you have leftover rotisserie chicken, substitute it for canned chicken for added texture. For extra richness, stir in a spoonful of shredded cheddar cheese before filling the biscuit cups. Because this recipe works well with variations, you can swap vegetables such as cooked broccoli, mushrooms, or green beans for a fresh twist.

Serving and Storage

How to Serve

Serve Mini Chicken Pot Pies hot from the oven with a crisp green salad or simple fruit on the side. Because each pie is individually portioned, they work perfectly for family dinners or casual gatherings. These pies also pack well for lunches the next day.

How to Store Leftovers

Store leftover Mini Chicken Pot Pies in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 8–10 minutes to maintain crispness. You can also warm them in the microwave for 1–2 minutes, although the biscuit may soften slightly.

Conclusion

Mini Chicken Pot Pies prove that a satisfying meal does not require complicated steps or a long ingredient list. This quick dinner combines convenience with classic comfort, making it ideal for busy families. When you need a reliable, budget-friendly meal that pleases both kids and adults, this muffin tin recipe delivers delicious results every time.

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Frequently Asked Questions

Can I use fresh chicken instead of canned chicken?

Yes, you can substitute 1 to 1½ cups of cooked chicken breast or rotisserie chicken in place of canned chicken. Make sure the chicken is fully cooked and chopped into small pieces before mixing with the vegetables and soup.

Can I freeze Mini Chicken Pot Pies?

Yes, allow the pies to cool completely, then freeze them in a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F oven until heated through.

What other vegetables work in this recipe?

You can use soft, cooked vegetables such as broccoli, mushrooms, peas, carrots, or green beans. Make sure vegetables are cooked and drained before mixing to avoid excess moisture.