If you’ve been searching for a comforting, crowd-pleasing dish that combines flaky crust and savory filling in perfect harmony, this Mini Chicken Pot Pies Recipe is exactly what you need. These delightful individual pies are packed with tender shredded chicken, colorful mixed vegetables, and a creamy, flavorful sauce all baked inside golden biscuit dough cups. Easy to prep and wonderfully satisfying, they bring the warmth of a traditional pot pie in a fun, bite-sized form that’s sure to impress your family or guests.
Ingredients You’ll Need
Each ingredient in this Mini Chicken Pot Pies Recipe plays a vital role, from delivering hearty protein to adding bursts of color and texture, while the biscuit dough creates that irresistible flaky crust we all love. Here’s what you’ll gather to create these cozy pies:
- 2 cups cooked, shredded chicken: Provides the rich, tender protein base essential for a satisfying filling.
- 1 cup frozen mixed vegetables (carrots, peas, corn): Adds vibrant color and a sweet, fresh taste to balance the dish.
- 1 can (10.5 oz) condensed cream of chicken soup: Acts as a creamy binder, giving the filling its luscious texture.
- 1/2 teaspoon dried thyme: Introduces a subtle herbaceous note that lifts the flavor beautifully.
- 1/4 teaspoon black pepper: Gives a gentle kick without overpowering the other flavors.
- 1 can (16.3 oz) refrigerated biscuit dough: Forms the flaky, buttery cups that hold the filling perfectly.
- 1 tablespoon melted butter: Brushed on top for a glossy finish and extra richness.
- 1 tablespoon chopped fresh parsley (optional): Adds a fresh, green garnish for a pop of brightness and color.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Prepare Your Oven and Tin
Start by heating your oven to 375°F (190°C) and greasing a 12-cup muffin tin. This little step ensures your mini pot pies won’t stick and will come out looking as perfect as they taste.
Step 2: Mix the Filling
In a medium bowl, combine the cooked shredded chicken with frozen mixed vegetables, condensed cream of chicken soup, dried thyme, and black pepper. Stir everything together until it’s well incorporated. This mixture is the heart of your Mini Chicken Pot Pies Recipe, marrying creaminess and wholesome ingredients in every bite.
Step 3: Shape the Biscuit Crusts
Take your biscuit dough out of the can and separate it into individual biscuits. Flatten each biscuit piece gently, then press it firmly into the muffin cups so it cups the filling nicely. These biscuit shells bake up golden and flaky, creating a wonderful textural contrast to the creamy filling.
Step 4: Fill the Pies
Spoon the chicken and veggie mixture evenly into each biscuit-lined cup. Careful not to overfill — you want just enough so the filling is nice and snug but won’t spill over while baking.
Step 5: Bake Until Golden
Pop the tin into your preheated oven and bake for 15 to 18 minutes. When the biscuit crusts turn a lovely golden brown and the filling is bubbling warm, your mini pies are ready.
Step 6: Add the Finishing Touch
Remove the muffin tin from the oven and brush melted butter over the tops of each pot pie for an extra luscious sheen. If you love a touch of freshness, sprinkle the tops with some chopped parsley for a beautiful and tasty garnish.
Step 7: Cool and Serve
Let the pies cool for a few minutes in the tin before removing them gently. Serve them warm to truly enjoy the comforting mix of flaky crust and creamy filling that makes this Mini Chicken Pot Pies Recipe a family favorite.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper brightens these pies beautifully. You can even add a little grated cheese on top before baking for a melty, golden crust finish that takes the presentation to the next level.
Side Dishes
These mini pot pies are hearty enough to be a centerpiece, but pairing them with a crisp green salad or steamed fresh veggies offers a refreshing balance. Consider a light coleslaw or roasted asparagus to add color and crunch alongside your warm, creamy pies.
Creative Ways to Present
Impress your guests by serving these mini pies on a wooden board with ramekins of dipping sauces like ranch, garlic aioli, or spicy mustard. They also make fantastic party appetizers — place them on a platter with toothpicks for easy, mess-free snacking that’s as fun to eat as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any of these mini chicken pot pies leftover, place them in an airtight container and refrigerate for up to 3 days. They keep their flavor and texture quite well, so you can enjoy the comforting goodness even on busy days.
Freezing
Mini Chicken Pot Pies Recipe also freezes beautifully. Wrap each pie individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the pies on a baking sheet and warm in a 350°F oven for about 10-12 minutes until heated through and the crust is crisp again. Avoid microwaving if possible, as this can make the biscuit crust soggy instead of flaky.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! Homemade biscuit dough works wonderfully and can add a personal touch to your pies. Just make sure your dough is sturdy enough to hold the filling without becoming soggy.
What can I substitute for cream of chicken soup?
If you prefer a lighter or homemade version, you can make a simple white sauce with butter, flour, milk, and chicken broth to replicate that creamy texture without using canned soup.
Can I make Mini Chicken Pot Pies Recipe dairy-free?
Yes, by using dairy-free biscuit dough and substituting cream of chicken soup with a dairy-free white sauce, you can adapt the recipe to be dairy-free without sacrificing flavor or texture.
Is it possible to prepare these ahead of time before baking?
Definitely! You can assemble the pies, cover the muffin tin tightly with plastic wrap, and refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if chilled.
What other proteins work well in this recipe?
Try shredded turkey, diced ham, or even cooked mushrooms for a vegetarian twist. The creamy vegetable filling pairs nicely with many different proteins.
Final Thoughts
There’s something wonderfully satisfying about these Mini Chicken Pot Pies Recipe that makes them feel like a warm hug on a plate. They’re simple to make, comforting to eat, and versatile enough to adapt to your own tastes and needs. So grab your muffin tin and biscuit dough, and get ready to create a dish that’s destined to become a household favorite. You’ll be glad you tried them.
Print
Mini Chicken Pot Pies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 18m
- Total Time: 0h 33m
- Yield: 12 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pies are a comforting, bite-sized version of the classic dish, perfect for individual servings. Made with tender shredded chicken, mixed vegetables, and creamy chicken soup filling all baked inside flaky biscuit dough cups, they offer a delicious, easy-to-make meal ideal for family dinners or casual gatherings.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
Crust and Topping
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin to prevent sticking.
- Prepare the Filling: In a medium bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, dried thyme, and black pepper. Mix thoroughly until well incorporated.
- Line the Muffin Cups: Separate the biscuit dough into individual biscuits. Flatten each biscuit and press it firmly into the bottom and up the sides of each muffin cup, forming a small dough cup.
- Fill the Cups: Evenly spoon the chicken mixture into each biscuit-lined muffin cup, filling them but ensuring the filling does not overflow.
- Bake the Pot Pies: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the biscuit crusts are golden brown and the filling is hot and bubbly.
- Add Finishing Touches: Remove the pies from the oven and immediately brush the tops with melted butter. Optionally, sprinkle chopped fresh parsley over the tops for added color and flavor.
- Cool and Serve: Allow the mini pot pies to cool in the tin for a few minutes, then gently remove them. Serve warm for best enjoyment.
Notes
- Use cooked and shredded chicken to save time—rotisserie chicken works great.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred; just briefly steam before mixing.
- For a crispier crust, you can brush the biscuit dough with an egg wash before baking.
- These pot pies can be reheated in the oven or microwave; for best texture, reheat in the oven.
- You may add grated cheese into the filling for extra richness.
