Craving the classic comfort of a homemade chicken pot pie but don’t have the time (or energy) for a full pie? These Easy Mini Chicken Pot Pies are a game changer! Using simple ingredients like refrigerated biscuits, cream of chicken soup, and frozen veggies, this recipe allows you to whip up warm, flaky pot pies in a fraction of the time. Perfect for busy weeknights, casual family dinners, or even meal prep, these bite-sized pies deliver all the hearty goodness of traditional chicken pot pie but in a quicker, easier, and more convenient way.

Why You’ll Love This Recipe

Quick & Easy: With the help of ready-made biscuits and frozen veggies, this recipe comes together in no time.
Perfect for Leftovers: You can easily double the batch and freeze the chicken mixture for later, giving you a stress-free dinner option on another busy night.
Customizable: Add your favorite spices, swap out veggies, or even throw in some shredded cheese for a personal touch.
Kid-Friendly: These mini pies are the perfect size for little hands and are a hit with both kids and adults alike.

Ingredients You’ll Need

Here’s what you’ll need to whip up these easy mini chicken pot pies:

2 cans of refrigerated biscuits (8-count each can): The star of this recipe, these biscuits make up the flaky, golden crust of your mini pies. You can use any brand of refrigerated biscuits.
1/2 pound of boneless, skinless chicken breast (about 1 large breast): You’ll want to cut the chicken into bite-sized pieces and cook it with your favorite spices.
1 bag frozen peas and carrots: A convenient and classic veggie combo that pairs perfectly with the chicken and cream of chicken soup.
1 can cream of chicken soup: This rich and creamy soup creates the flavorful filling for your mini pot pies, adding both moisture and flavor.
Cooking spray: To prevent sticking and ensure your biscuit cups come out perfectly crisp and golden.
Optional Spices: Season the chicken to your liking. I recommend garlic powder, onion powder, and a pinch of salt, but feel free to customize with your favorite herbs and spices like thyme, rosemary, or paprika.

Step-by-Step Instructions for Easy Mini Chicken Pot Pies

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray to prevent sticking and ensure your mini pies have a beautiful golden crust.

2. Cook the Chicken

Start by chopping the chicken breast into small, bite-sized pieces. In a large skillet over medium-high heat, cook the chicken until no longer pink in the center, which should take about 6-8 minutes. While cooking, feel free to season the chicken with garlic powder, onion powder, and a pinch of salt. You can also add any other spices you love, such as thyme or paprika, to enhance the flavor.

Once the chicken is cooked through, remove it from heat.

3. Prepare the Filling

Stir in your bag of frozen peas and carrots and 1 can of cream of chicken soup to the skillet with the cooked chicken. The veggies will thaw quickly as you mix everything together, creating a hearty, savory filling. Set this mixture aside while you prepare the biscuit crust.

4. Prepare the Biscuits

Open your cans of refrigerated biscuits and carefully separate each one. Using your hands or a rolling pin, gently flatten each biscuit until it’s thin enough to line the inside of each muffin cup. You want the biscuits to cover the bottom and sides of the cups, creating a little “crust” for the filling to sit in.

5. Assemble the Mini Pies

Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling them generously but being careful not to overstuff. The biscuit dough will puff up slightly as it bakes, so make sure there’s enough room for the filling and the crust to expand.

6. Bake the Mini Pies

Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling. You’ll want to check them around the 25-minute mark to make sure they’re not browning too quickly.

7. Cool and Serve

Once the mini chicken pot pies are done, let them cool in the muffin tin for a few minutes before carefully removing them. Serve warm, and enjoy the comforting goodness of these bite-sized pies!

Tips for Success

Customize Your Filling: If you want to switch things up, you can easily substitute the frozen peas and carrots with other veggies like corn, green beans, or diced potatoes. You can also swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor twist.
Keep the Biscuits Even: When flattening the biscuits, make sure they’re not too thin, or they may tear while filling. You want them to be thin enough to fit in the muffin cups but still sturdy enough to hold the filling.
Double the Batch: This recipe makes 16 mini pot pies using 2 cans of biscuits. If you only need 8, you can freeze the extra chicken mixture for up to 2 months. This way, you’ll have a head start on another easy dinner down the line.

What to Serve with Mini Chicken Pot Pies

These mini chicken pot pies are hearty enough to serve on their own, but you can easily turn this into a full meal by pairing them with a few simple sides:

Green Salad: A fresh, crisp salad with a light vinaigrette would complement the rich and creamy pot pies perfectly.
Mashed Potatoes: For ultimate comfort, serve the pot pies alongside creamy mashed potatoes.
Roasted Vegetables: Keep it simple with roasted broccoli, Brussels sprouts, or asparagus.
Fruit Salad: A light and refreshing fruit salad with apples, grapes, and berries adds a sweet touch to balance the savory pot pies.

Storing and Freezing

To Store Leftovers: If you have any leftover mini chicken pot pies, they’ll keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F until warmed through, or microwave them for about 30-60 seconds.
To Freeze: The chicken and veggie mixture freezes beautifully! If you don’t plan on using both cans of biscuits, simply freeze the extra chicken filling in an airtight container for up to 2 months. When ready to use, thaw the mixture in the fridge overnight, and follow the same steps to make another batch of mini pies.