Tender chicken, buttery veggies, and creamy sauce tucked into golden biscuit cups — these mini pot pies are weeknight magic.
Servings: 8 mini pies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Dietary Tags: Kid-Friendly, Freezer-Friendly, Comfort Food
Ingredients
For the Filling:
- Cooked chicken, shredded or diced (2 cups)
- Frozen mixed vegetables (1 cup – peas, carrots, corn)
- Onion, diced (1/3 cup)
- Butter (2 tablespoons)
- All-purpose flour (2 tablespoons)
- Chicken broth (3/4 cup)
- Milk (1/2 cup)
- Salt and black pepper (to taste)
- Garlic powder (optional, 1/4 tsp)
For Assembly:
- Refrigerated biscuit dough (1 tube, 8 biscuits)
- Nonstick spray or butter for greasing
- Fresh parsley (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin with nonstick spray or butter.
- Sauté the vegetables: In a skillet, melt butter and cook diced onion over medium heat until soft (about 3 minutes).
- Make the filling: Add flour and stir to coat. Slowly pour in chicken broth and milk, whisking to avoid lumps. Cook until thickened (about 3–4 minutes).
- Add chicken and veggies: Stir in shredded chicken, frozen vegetables, salt, pepper, and optional garlic powder. Remove from heat.
- Prepare the biscuit base: Flatten each biscuit and press into each muffin cup, forming a small crust.
- Fill the cups: Spoon the chicken mixture into each biscuit cup, dividing evenly.
- Bake: Place in oven and bake for 18–20 minutes or until biscuits are golden brown and cooked through.
- Serve: Let cool for 5 minutes before removing. Garnish with fresh parsley if desired.
Notes
- Use rotisserie chicken to save time.
- For extra flavor, add 1/4 cup shredded cheese to the filling.
- These mini pot pies can be frozen after baking — reheat in a 350°F oven for 10 minutes.
Step-by-Step Cooking Guide
Making the Filling:
Start by melting the butter in a pan. Add onions and cook until translucent. Stir in flour and cook for 1 minute to eliminate raw flour taste. Gradually add broth and milk, whisking constantly until thick. Stir in chicken and vegetables. Season and set aside.
Assembling the Mini Pies:
Flatten biscuit dough and press into muffin tins to form little “pie shells.” Fill each generously with the creamy chicken mixture.
Baking:
Bake until golden brown. The tops will puff slightly, and the bottom crust will be flaky and cooked through.
Ingredient Details & Substitution Tips
- Chicken: Any cooked chicken works. Try leftover grilled chicken or rotisserie.
- Vegetables: Use frozen peas and carrots mix or substitute with sautéed mushrooms or spinach.
- Dairy-Free: Use olive oil instead of butter and unsweetened almond milk for a dairy-free option.
- No biscuit dough? Use puff pastry or crescent rolls instead.
Serving & Variations
Flavor Add-ins:
- Add 1/2 tsp dried thyme or Italian seasoning for depth.
- Stir in 1/4 cup grated cheddar for cheesy pot pies.
Make it a Meal:
Serve with a side salad or roasted vegetables for a full dinner. Great for lunchboxes or party appetizers too.
Storage & Make-Ahead
Storage:
Store in an airtight container in the fridge for up to 3 days.
Freezing:
Freeze cooked pies individually wrapped in foil. Reheat at 350°F for 10–15 minutes.
Make-Ahead:
Filling can be made 2 days ahead and stored in the fridge until ready to assemble.
Frequently Asked Questions (FAQs)
Q: Can I use puff pastry instead of biscuit dough?
A: Yes, puff pastry works great. Cut into squares and gently press into muffin tins.
Q: Can I make these vegetarian?
A: Absolutely. Skip the chicken and double the veggies. Add cooked mushrooms or beans for protein.
Q: How do I know the biscuits are cooked through?
A: The tops will be golden and firm. You can gently lift one to check the bottom crust — it should be lightly browned.
