Introduction
There’s something so comforting about a warm pot pie. The creamy filling, the tender chicken, and the golden crust make it one of the best classic comfort foods. But sometimes, making a whole pot pie can feel like too much work or too heavy for a single meal. That’s where mini chicken pot pies come in!
Mini chicken pot pies are small, individual-sized versions of the traditional dish. They are easy to make, quick to bake, and perfect for serving at dinner, parties, or even as meal prep for the week. The best part? You don’t need to be an expert chef to make them. With just a few simple ingredients, you can create delicious little pies that everyone will love. Let’s dive into the recipe!
Ingredients – Mini Chicken Pot Pies
Before we start cooking, here’s everything you’ll need to prepare your mini chicken pot pies:
- 2 cups cooked chicken (shredded or diced – rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup shredded cheese (cheddar works best, but use what you like)
- 1 can refrigerated biscuit dough (or crescent roll dough)
- 1 tablespoon olive oil or butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional herbs: parsley or thyme for extra flavor
Step by Step Process – Mini Chicken Pot Pies
Here’s how to prepare your mini chicken pot pies in a few simple steps:
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) so it’s hot and ready for baking when you’re done with the prep.
Step 2: Prepare the Filling
- In a large bowl, mix together the chicken, frozen vegetables, cream of chicken soup, shredded cheese, and seasonings.
- Stir everything well until the filling is creamy and well coated.
- Taste and adjust the seasoning with a little more salt or pepper if needed.
Step 3: Prepare the Biscuit Dough
- Open your can of biscuit dough.
- Flatten each biscuit with your hands or a rolling pin so it becomes a thin circle.
- Spray a muffin tin with cooking spray or grease it lightly with oil.
- Press each biscuit into the muffin cup, making sure the dough comes up the sides to create a little pie shell.
Step 4: Fill the Pies
- Spoon the chicken and veggie mixture into each dough cup.
- Make sure to fill them generously, but don’t overfill or they may spill during baking.
Step 5: Bake the Mini Pies
- Place the muffin tin in the preheated oven.
- Bake for 20–25 minutes, or until the biscuit dough is golden brown on the edges.
- The filling should be bubbly and hot.
Step 6: Cool and Serve
- Let the mini pot pies cool for about 5 minutes before removing them from the pan.
- Use a spoon or butter knife to gently lift them out.
- Serve warm and enjoy!
Nutritional Information
| Nutrient | Amount (Per Mini Pie) |
|---|---|
| Calories | ~210 kcal |
| Protein | 11g |
| Carbohydrates | 18g |
| Fat | 10g |
| Saturated Fat | 4g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | ~480mg |
Frequently Asked Questions
Q1: Can I make mini chicken pot pies ahead of time?
Yes! You can prepare them in advance, store them in the fridge for up to 2 days, and bake them when ready. You can also freeze them (before or after baking).
Q2: Can I use leftover chicken or turkey?
Absolutely! Leftover rotisserie chicken, grilled chicken, or even turkey from the holidays works perfectly for this recipe.
Q3: What if I don’t have biscuit dough?
You can use puff pastry sheets or even pie crust dough. Just cut them into small circles and press them into the muffin cups.
Q4: How do I reheat mini chicken pot pies?
Reheat them in the oven at 350°F (175°C) for about 10 minutes, or in the microwave for 1–2 minutes. The oven gives a crispier crust.
Q5: Can I make these vegetarian?
Yes! Just skip the chicken and add more vegetables or even cooked beans for protein. You can also use cream of mushroom soup instead of cream of chicken.
Q6: Are mini chicken pot pies kid-friendly?
Definitely! Kids love the small, handheld size, and you can sneak in lots of veggies without them noticing.
Final Thoughts
Mini chicken pot pies are the perfect mix of comfort, flavor, and simplicity. They take a classic family favorite and make it easier to enjoy anytime, without the hassle of making a large pie. Whether you’re cooking for your family, preparing a fun appetizer, or packing a quick lunch, these mini pies are always a hit.
Plus, they’re versatile—you can swap out ingredients, add more veggies, or use different meats to fit your taste. Once you try them, you’ll see why they’re one of the best easy meals you can whip up.
So, grab your muffin tin, some biscuit dough, and your favorite filling, and get baking. In less than 30 minutes, you’ll have golden, delicious mini chicken pot pies ready to enjoy.
