Quick Description
These mini chicken pot pies are warm, flaky, and filled with creamy chicken and vegetables. They are baked in muffin tins with golden biscuit-style crusts and a rich savory filling. Perfect for quick dinners, meal prep, or party appetizers.
Servings & Timing
- Servings: 8 mini pot pies
- Prep Time: 15 minutes
- Bake Time: 18–22 minutes
- Total Time: 35 minutes
Ingredients
For the Filling
- 1 cup cooked chicken breast, shredded or diced
- ½ cup frozen peas
- ½ cup diced carrots
- ¼ cup corn (optional)
- ½ cup cream of chicken soup
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Crust
- 1 can refrigerated biscuit dough (8 biscuits)
or - 1 sheet puff pastry, cut into circles
Optional topping:
- ¼ cup shredded cheddar cheese
- Fresh parsley
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C).
Lightly grease a muffin tin.
Step 2: Prepare the Filling
In a bowl combine:
Cooked chicken
Peas
Carrots
Corn
Cream of chicken soup
Milk
Garlic powder
Onion powder
Salt and pepper
Mix until creamy.
Step 3: Prepare the Crust
Flatten each biscuit into a circle.
Press the dough into muffin tin cups to form small crust bowls.
Step 4: Fill
Spoon chicken mixture into each crust.
Sprinkle cheese on top if desired.
Step 5: Bake
Bake for 18–22 minutes until crust is golden and filling is bubbling.
Step 6: Cool & Serve
Let cool for 5 minutes before removing from pan.
Garnish with parsley and serve warm.
Texture & Flavor
- Flaky buttery crust
- Creamy savory chicken filling
- Tender vegetables
- Comfort-food flavor in mini form
Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in oven or air fryer for best texture
Tips
- Rotisserie chicken works great for quick prep.
- Add mushrooms or potatoes for extra filling.
- Use puff pastry for a more flaky bakery-style crust.
