These Easy Mini Chicken Pot Pies are a quick and delicious take on a classic comfort food, using simple ingredients like refrigerated biscuits, chicken, and a creamy veggie filling.
Perfect for a cozy meal or snack, they’re ready in just 30 minutes!
Easy mini chicken pot pies:
2 cans of refrigerated biscuits (8 count each can)
1/2 pound of boneless, skinless chicken breast
(approximately 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray for pan
Preheat oven to 350 degrees F and spray muffin tin with cooking spray
Chop chicken into small bite sized pieces.
Cook over med-high heat until no longer pink.
Add any spices desired (I use garlic powder, onion powder.
and a pinch of salt but you can use whatever you like)
remove from heatStir veggies and soup into pan with chicken.
Set aside.
Open biscuits and flatten to make thin enough to fit into cups.
Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.
If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal.
To store Mini Chicken Pot Pies, first let them cool completely. Then, place them in an airtight container and refrigerate for up to 3 days.
For longer storage, you can freeze the pies by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container.
They will keep in the freezer for up to 3 months.
To reheat, thaw frozen pies in the refrigerator overnight and warm them in the oven at 350°F until heated through, or microwave them for a quick option.
For variations, try adding cheese to the filling, or use different vegetables like corn or green beans.
You can also swap the chicken for turkey or ham.
For a flavor twist, mix in herbs like thyme or rosemary.
To ensure the biscuits don’t get soggy, lightly pre-bake them for a few minutes before adding the filling.