Table of Contents
Description
These Easy Mini Chicken Pot Pies are creamy, comforting, and baked to golden perfection — the perfect family-friendly dinner ready in under 30 minutes!
⭐ Introduction
There are few dishes that bring comfort quite like a warm, flaky, creamy chicken pot pie. But what if you could enjoy all that cozy, homemade goodness in a fun, bite-sized, and quicker version? That’s exactly what these Easy Mini Chicken Pot Pies deliver — a comforting, family-friendly dinner that’s ready in less time than it takes to order takeout!
These mini pot pies are perfect for busy weeknights, family gatherings, or picky eaters who prefer their own little portion. They’re made with simple pantry ingredients, loaded with tender chicken and veggies, and baked inside a golden, buttery crust for that classic pot pie flavor — but with a much easier preparation. If you love easy dinner ideas, kid-friendly meals, or quick family recipes, this one deserves a spot on your weekly menu!
Whether you serve them with a fresh side salad, roasted veggies, or just on their own, these mini pot pies bring all the nostalgia of a homemade comfort meal — without the hours in the kitchen. And the best part? Kids love them, adults crave them, and leftovers reheat beautifully for next-day lunches. Let’s get baking! 🥰
🧰 Recipe Equipment
You don’t need fancy tools to make this recipe. Here’s what you’ll need:
- Muffin tin (12-cup recommended)
- Medium mixing bowl
- Spoon or small ladle
- Cutting board & knife
- Small skillet (optional if cooking chicken fresh)
- Baking sheet (to avoid spills)
Tip: Silicone or non-stick muffin tins make removal easier and help keep the crust intact.
📊 Recipe Stats
| Feature | Details |
|---|---|
| Servings: | 12 mini pot pies |
| Prep Time: | 10 minutes |
| Cook Time: | 20–22 minutes |
| Total Time: | 30 minutes |
| Difficulty: | Easy |
| Best For: | Dinner, snacks, meal prep, lunchboxes |
🧾 Ingredients
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (8 oz) refrigerated biscuit dough or crescent dough
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp melted butter (optional, for brushing)
- Fresh parsley for garnish
📝 Ingredient Notes
- Chicken: Rotisserie chicken saves time and adds extra flavor. You can also use leftover baked or grilled chicken.
- Cream of Chicken Soup: Gives the filling that rich, creamy, classic pot pie taste. Substitute with cream of mushroom if preferred.
- Frozen Veggies: A great shortcut! Fresh diced veggies also work, just sauté them first.
- Biscuit Dough: Provides a flaky, golden crust. Crescent dough, pie crust dough, or puff pastry are great swaps.
👩🍳 Step-by-Step Instructions
✅ Step 1: Prepare the Muffin Tin
Preheat your oven to 375°F (190°C). Grease your muffin tin lightly or spray with non-stick spray. This helps the mini pies slide out easily with a crisp edge.
✅ Step 2: Make the Filling
In a bowl, combine shredded chicken, frozen veggies, cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined. The filling should be thick, comforting, and loaded with flavor.
✅ Step 3: Form the Crust
Separate biscuit dough into individual pieces. Flatten each piece with your hands or a rolling pin to make small dough circles. Press each dough round into the muffin cups, covering the bottom and sides like a mini pie shell.
✅ Step 4: Fill & Bake
Spoon the chicken mixture evenly into each dough cup. Be generous — you want them packed! Bake for 20–22 minutes, or until the tops turn golden brown and the filling is hot and bubbly. Brush with melted butter after baking for extra flavor.
✅ Step 5: Cool & Serve
Let the pot pies rest for 5 minutes before removing from the tin to help them set. Garnish with chopped parsley and enjoy warm!
🌈 Pro Tips & Variations
- Swap chicken with turkey for a delicious holiday leftover version.
- Add herbs like thyme or rosemary for extra flavor depth.
- Use puff pastry for a fancier, flakier crust.
- Make them cheesy by topping with mozzarella before baking.
- Store leftovers for up to 3 days and reheat in the oven or air fryer to keep the crust crispy.
🍽 Serving Suggestions
Pair your Easy Mini Chicken Pot Pies with:
- A fresh garden salad
- Mashed cauliflower or potatoes
- Roasted or steamed veggies
- A warm cup of soup on cozy nights
They also make a perfect lunchbox meal, road-trip snack, or freezer-friendly dinner for busy days.
❄️ Storage Information
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze fully baked pot pies for up to 2 months. Wrap individually for best freshness.
- Reheat: Warm in the oven or air fryer for 5–8 minutes. Avoid microwaving to prevent soggy crust.
🥄 Nutrition Facts (Per Mini Pot Pie)
- Calories: ~165
- Fat: 8g
- Carbs: 14g
- Protein: 9g
These Easy Mini Chicken Pot Pies are everything a comfort meal should be — cozy, creamy, hearty, and packed with homemade flavor — but made with simple ingredients and minimal effort. They’re a crowd-pleasing favorite for kids, adults, and anyone who loves a warm bite of comfort. Try them tonight and let me know in the comments how your family enjoyed them! 🥧💛