These Easy Mini Chicken Pot Pies are a fun and delicious way to enjoy a comforting meal. Made with simple ingredients like refrigerated biscuits, cooked chicken, and frozen peas and carrots, they come together quickly and bake to golden perfection in the oven. The creamy chicken filling is rich and flavorful, wrapped in a flaky biscuit for the perfect bite-sized treat. Whether you're making them for a quick weeknight dinner or meal prepping for later, these mini pot pies are a hit with both kids and adults. Plus, any leftover filling can be frozen for up to two months, making it easy to have a second meal ready to go.
These Easy Mini Chicken Pot Pies are a quick and satisfying way to enjoy all the comfort of a classic pot pie in a convenient, individual size. Perfect for busy weeknights or as a family-friendly meal, these pot pies combine tender chicken, peas, and carrots with a creamy filling all wrapped up in a flaky biscuit. They’re delicious, easy to make, and sure to be a hit with everyone at the dinner table.
Let’s take a look at the ingredients you’ll need to make these delicious mini pot pies.
INGREDIENTS
- Refrigerated Biscuits: 2 cans of refrigerated biscuits, with 8 biscuits per can, serve as the easy and flaky crust for each mini pot pie.
- Chicken Breast: 1/2 pound of boneless, skinless chicken breast, cut into bite-sized pieces, adds protein and heartiness to the filling.
- Frozen Peas and Carrots: A bag of frozen peas and carrots provides a colorful and nutritious vegetable mix that complements the creamy filling.
- Cream of Chicken Soup: 1 can of cream of chicken soup creates the rich and creamy base for the pot pie filling, making it quick and flavorful.
- Cooking Spray: Used to prepare the muffin tin, ensuring the biscuits don't stick while baking.
- Optional Spices: Add flavor to the chicken by using garlic powder, onion powder, and a pinch of salt, or customize with your favorite spices.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray to ensure the biscuits don’t stick while baking.
- Step 2: Cook the Chicken
- Chop 1/2 pound of boneless, skinless chicken breast into small, bite-sized pieces. Cook the chicken over medium-high heat until it's no longer pink, about 5-7 minutes. Add any preferred spices, such as garlic powder, onion powder, or a pinch of salt, and stir to combine. Once cooked, remove the chicken from heat.
- Step 3: Mix the Filling
- Stir in 1 bag of frozen peas and carrots and 1 can of cream of chicken soup with the cooked chicken. Mix until everything is evenly combined, creating the creamy filling for your mini pot pies. Set the mixture aside.
- Step 4: Prepare the Biscuits
- Open 2 cans of refrigerated biscuits. Take each biscuit and flatten it slightly using your hands, making it large enough to fit into the muffin cups. The biscuits will serve as the crust for the mini pot pies.
- Step 5: Assemble and Bake
- Spoon the chicken mixture into each biscuit cup, filling them generously. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through.
- Step 6: Serve and Enjoy
- Once baked, remove the mini chicken pot pies from the muffin tin and allow them to cool slightly before serving. They’re best enjoyed warm!
Serving and Storage Tips
- These mini chicken pot pies are best served warm and fresh out of the oven. Pair them with a side salad or some roasted vegetables for a complete meal.
- If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
- Any unused chicken mixture can be frozen for up to 2 months. Simply thaw the mixture in the refrigerator overnight and use it to make a second batch of mini pot pies when needed.
Helpful Notes
- If you're short on time, using pre-cooked rotisserie chicken instead of cooking the chicken breast can save you a few extra minutes of prep time.
- For added flavor, you can mix in shredded cheese with the filling before baking. Cheddar or mozzarella work well for an extra cheesy pot pie.
- Feel free to experiment with other vegetables like corn or green beans to customize the filling to your taste.
Tips from well-known chefs
- Rachael Ray: To make the biscuits extra flaky, brush them with melted butter before baking.
- Ina Garten: Use high-quality cream of chicken soup or make your own from scratch for the best flavor in the filling.
- Giada De Laurentiis: For a more sophisticated touch, add a few sprigs of fresh thyme or rosemary to the filling for an herb-infused twist.