This Mini Chicken Pot Pie recipe combines leftover chicken, mixed vegetables, and creamy soup baked in biscuit dough for a delicious, customizable, and kid-friendly meal.
These are fun, hand-held mini-pot pies filled with the ultimate comfort food: chicken pot pie filling. If you loved my Leftover Turkey Pot Pie with Biscuits Recipe, you’ll love these mini-chicken pot pies.
Table of Contents
Why You’ll Love This Recipe
- Perfectly portioned: These individually sized mini pot pies make them ideal for portion control and easy serving.
- Customizable: You can quickly adapt the filling to suit your taste preferences or dietary needs.
- Kid-friendly: The handheld size and familiar flavors make these a hit with kids and picky eaters.
- Make-ahead friendly: These mini pot pies are an easy recipe and can be prepared in advance and frozen for quick future meals.
- Comforting and satisfying: They offer all the cozy flavors of a classic chicken pot pie, the ultimate comfort food, like tender chicken and vegetables, in a fun, bite-sized format.
Equipment Needed
- Muffin Tin / Cupcake pan (6 or 12 cup)
- Rolling pin
- Mixing bowl
- Spoon or Ice Cream Scoop
- Baking sheet
Ingredient Notes
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Mixed vegetables: You can combine peas, carrots, green beans, or corn, each adding a unique flavor to this dish.
- Chicken: Using leftover roasted chicken or rotisserie chicken adds depth of flavor to this classic comfort food, while freshly cooked chicken breasts offer a lighter taste.
- Cream of chicken soup: Creates a rich, creamy base for the filling and binds the ingredients together.
- Sour cream: Adds tanginess and richness to the filling and helps cut through the richness of the cream soup. Greek yogurt can be used as a lighter substitute.
- Onion and garlic powders: Give the filling aromatic flavors without adding texture. Fresh minced onions and garlic can be used for a more pronounced flavor.
- Paprika: This spice brings a subtle warmth and slight smokiness to the dish. Smoked paprika can be used for a more robust flavor.
- Black pepper: This adds a mild heat and depth to the filling. White pepper can be substituted for a slightly different flavor profile.
- Cheese: Though optional, it adds a savory depth and creamy texture to the pies. Experiment with different types like sharp cheddar, gruyere, or a blend of cheeses for varied flavors.
- Biscuit dough: Provides a fluffy texture. For a homemade touch, I recommend using your favorite pie crust recipe.
How To Make Mini Chicken Pot Pies
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with olive oil or non-stick spray, or line it with aluminum foil for easy cleanup.
Step 2: Prepare the Bottom Crust
Flatten each piece of biscuit dough (or use puff pastry sheets, crescent roll dough, or homemade pie crust). Place each round into the muffin cups, shaping them to form the bottom crust of your mini pot pies.
Step 3: Make the Chicken Pot Pie Filling
In a large mixing bowl, combine the can of cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika.
Stir in the shredded leftover chicken (or use cooked chicken breasts) and mixed vegetables until you have a creamy sauce. If you prefer a looser filling, add about ¼ cup chicken broth or vegetable stock to create a smooth, creamy sauce.
Step 4: Assemble the Mini Pot Pies
Spoon the pot pie filling into each muffin cup.
Step 5: Bake the Mini Pot Pies
Place the muffin pan on a baking sheet and bake for 15-20 minutes or until the dough is golden brown. If you add cheese, sprinkle it over the tops during the last 2 minutes of baking.
Step 6: Cool and Serve
Let your adorable open-faced mini pot pies cool for 5 minutes in the muffin pan before serving. These delicious mini pot pies make a great, easy dinner recipe, perfect for picky eaters!
Recipe Tips and Tricks
Tips:
- Use a cookie scoop to distribute the filling evenly among the muffin cups.
- Let frozen vegetables thaw and drain excess water to prevent a watery filling.
- Place the muffin tin on a baking sheet to catch any overflow and make it easier to remove from the oven.
- If you’re making individual pot pies with a top crust, use a cookie cutter or your hands to cut the remaining puff pastry or biscuit dough and place it over the filling as a top crust. Seal the edges with your fingers and brush the tops with an egg wash (1 egg whisked with 1 tbsp of water) for a shiny, golden crust.
Tricks:
- Add a pinch of poultry seasoning to enhance the chicken flavor.
- For a crunchy topping, sprinkle some panko breadcrumbs over the cheese in the last few minutes of baking.
- Use a mixture of dark and white meat chicken for a more complex flavor.
- Incorporate some fresh herbs like thyme or rosemary for an aromatic boost.
- For a time-saving hack, use rotisserie chicken and pre-cut frozen vegetables.
Variations
- Add diced potatoes for extra heartiness
- Add Mushrooms for an earthy flavor
- Add Bacon bits for a smoky taste
- Add Fresh herbs like parsley or chives for brightness
What To Serve With Mini Chicken Pot Pies?
Storage & Reheating
Storage: Once completely cooled, store the mini pot pies in an airtight container in the refrigerator for 3-4 days. For extended storage, wrap each pie individually in plastic and aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating:
From refrigerated: Preheat your oven to 350°F (175°C), place the pies on a baking sheet, and heat for 10-15 minutes or until warmed. Alternatively, microwave them on medium power for 1-2 minutes, checking every 30 seconds.
From frozen: Preheat your oven to 375°F (190°C) and place frozen pies on a baking sheet. Bake for 20-25 minutes or until heated through and the crust is crispy. Do not microwave from frozen, as this can make the crust soggy.
FAQs
Yes. You can prepare the filling and assemble the pies a day in advance. Keep them covered in the refrigerator and bake just before serving.
I didn’t add salt because the cream of chicken soup tends to be salty. However, if you prefer more salt, you can always add it.
Yes, they freeze well for up to 3 months. Wrap them individually and store them in a freezer-safe, airtight container.
Yes, but you may need to pre-cook some of the vegetables, such as carrots, before adding them to the filling.
The crust should be golden brown, and the filling should be warm and cooked through.
Yes! Use the same filling in a 9-inch pie plate and adjust the baking time to about 35 – 40 minutes.
You’re going to love these epic Mini Chicken Pot Pies! It’s a great way to use leftover chicken, and vegetables, and so delicious when baked in the biscuit dough.
If you made this recipe and loved it, please let us know by leaving a comment and recipe rating.
Recipe
Mini Chicken Pot Pies Recipe
Equipment
- 1 mixing bowl
- 1 Spoon
Ingredients
- 12 oz frozen mixed vegetables like green beans, carrots, or peas
- 1 ½ cups cooked chicken shredded
- 1 10.5 ounce can cream of chicken soup
- ¼ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ cup shredded cheese optional, like parmesan or cheddar
- 2 cans biscuit dough or crescent roll dough, or puff pastry sheets (I used biscuit dough)
- Non-stick spray or 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Spray a 12-cup muffin pan with olive oil or non-stick spray or line it with aluminum foil for easy cleanup.
- Flatten each piece of biscuit dough (or use puff pastry sheets, crescent roll dough, or homemade pie crust). Place each round into the muffin cups, shaping them to form the bottom crust of your mini-pot pies.
- In a large mixing bowl, combine the can of cream of chicken soup, sour cream, onion powder, garlic powder, black pepper, and paprika. Stir in the shredded leftover chicken (or use cooked chicken breasts) and mixed vegetables until you have a creamy sauce. If you prefer a looser filling, add about ¼ cup chicken broth or vegetable stock to create a smooth, creamy sauce.
- Spoon the pot pie filling into each muffin cup.
- Place the muffin pan on a baking sheet and bake for 15-20 minutes or until the dough is golden brown. If you add cheese, sprinkle it over the tops during the last 2 minutes of baking.
- Let your adorable open-faced mini pot pies cool for 5 minutes in the muffin pan before serving. These delicious mini pot pies make a great, easy dinner recipe, perfect for picky eaters!
Notes
Tips:
- Use a cookie scoop to distribute the filling evenly among the muffin cups.
- Let frozen vegetables thaw and drain excess water to prevent a watery filling.
- Place the muffin tin on a baking sheet to catch any overflow and make it easier to remove from the oven.
- If you’re making individual pot pies with a top crust, use a cookie cutter or your hands to cut the remaining puff pastry or biscuit dough and place it over the filling as a top crust. Seal the edges with your fingers and brush the tops with an egg wash (1 egg whisked with 1 tbsp of water) for a shiny, golden crust.
Kathy Clark says
These look delicious!
Michele says
Hi Kathy,
Thank you. I hope you will like them.
Michele