There’s nothing quite like the smell of something warm and delicious baking in the oven on a chilly evening. When I first created my Mini Chicken Pot Pies, I was looking for a cozy meal that would not only satisfy my craving for comfort food but also bring together family and friends around the dinner table. These delightful little pies are an unexpected showstopper—perfect for casual dinners or special occasions alike.
Imagine sinking your teeth into a flaky, buttery biscuit crust filled with a creamy chicken and vegetable mixture, seasoned to perfection. What I love most about this recipe is its effortless charm; it’s quick to whip up and makes use of pantry staples that I often have on hand. Despite their charming presentation, these mini pies come together in a mere 30 minutes and are versatile enough to swap ingredients based on what you enjoy or have available.
Let’s dive into this crowd-pleasing dish that turns an ordinary night at home into a heartwarming culinary experience!
Why are mini chicken pot pies the ultimate comfort food?
Hearty, delicious filling: A luscious blend of chicken and vegetables enveloped in a flaky biscuit crust makes each bite a flavor-filled delight.
Quick and easy: In just 30 minutes, you can create these gourmet treats, perfect for busy weeknights or last-minute gatherings.
Customizable: Feel free to mix and match ingredients—add your favorite veggies or use leftover chicken for a personal touch!
Family-friendly favorite: These little pies are always a hit with both kids and adults, making them ideal for family dinners or parties.
Impressive presentation: Serve these adorable mini pies, and watch as guests rave about your culinary skills, even though they were so easy to make!
Mini Chicken Pot Pie Ingredients
• Create a delicious, comforting experience with these satisfying ingredients!
For the Biscuit Crust
- Flaky layers biscuits – Perfectly buttery and flaky, they serve as the delightful base for your mini chicken pot pies.
For the Filling
- Cream of chicken soup – Adds richness and creaminess to the filling while enhancing flavors.
- Cooked chicken – Use shredded rotisserie chicken or leftovers for a quick and easy option.
- Frozen mixed vegetables – A convenient way to add a pop of color and nutrition; just thaw before using.
Seasoning
- Garlic powder – A dash of this adds a wonderful depth of flavor.
- Onion powder – Enhances the savory taste and aroma of the filling.
- Dried thyme – This herb lifts the dish with a fragrant touch; fresh thyme can also be used for a vibrant flavor.
- Salt and pepper – Essential to taste, bring out the best in each ingredient, and ensure a tasty mini chicken pot pie.
Dive into this hearty recipe, and create a meal that feels like a warm hug!
How to Make Mini Chicken Pot Pies
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Preheat the oven: Start by preheating your oven to 400°F (200°C). This will ensure that your mini chicken pot pies bake evenly and develop that lovely golden crust. Don’t forget to lightly grease your muffin pan!
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Mix the filling: In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir until everything is well mixed and the flavors are inviting.
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Prepare the biscuit crust: Open the cans of flaky layers biscuits and flatten each one into a circle about ¼-inch thick. Gently press each flattened biscuit into the muffin cup, ensuring it covers the sides well for a cozy crust.
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Fill the cups: Spoon the delicious chicken mixture into each biscuit-lined cup, filling them about three-quarters full. Be generous; you want every mini pie to burst with flavor!
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Bake to perfection: Place your muffin pan in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly. Your kitchen will smell incredible during this time!
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Cool and serve: Allow the mini pies to cool in the pan for 5 minutes before carefully removing them. This helps them hold their shape, and they’re best served warm for maximum enjoyment.
Optional: Garnish with fresh parsley for a pop of color and added flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mini Chicken Pot Pies
Room Temperature: Mini chicken pot pies are best enjoyed fresh, but if left out, consume them within 2 hours for food safety.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, ensuring the filling is hot throughout.
Freezer: For long-term storage, freeze unbaked mini chicken pot pies in a sealed freezer bag for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Reheating: For reheating, place your baked mini chicken pot pies in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
What to Serve with Mini Chicken Pot Pies?
Creating a cozy meal around your mini chicken pot pies is simple and delightful!
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Fresh Garden Salad: A crisp, refreshing salad with mixed greens complements the savory flavors of the pies beautifully. Toss in some cherry tomatoes and cucumber for extra crunch.
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Garlic Breadsticks: Soft, warm breadsticks brushed with garlic butter provide a satisfying texture and a delectable side for dipping into the creamy filling.
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Roasted Vegetables: Seasoned and roasted seasonal vegetables like carrots and broccoli bring vibrant color and contrasting textures, enriching your plate. Their natural sweetness enhances the dish wonderfully.
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Mashed Potatoes: Creamy, buttery mashed potatoes offer a comforting balance, marrying harmoniously with the savory filling and adding an extra layer of warmth to your meal.
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Coleslaw: A tangy, crunchy coleslaw adds a refreshing contrast to the richness of the mini pies, combining crisp cabbage with a light vinaigrette for a pop of flavor.
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Apple Crisp: For dessert, a warm apple crisp will satisfy your sweet tooth, creating a perfect finale with its sweet, spiced apples and crunchy topping.
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Iced Tea or Lemonade: A chilled glass of sweet iced tea or refreshing lemonade can cleanse the palate between bites, making your meal experience even more enjoyable.
Each of these pairings adds a unique touch, ensuring your mini chicken pot pies shine as the star of the show!
Mini Chicken Pot Pie Variations
Feel free to get creative with your mini chicken pot pies and adapt them to your taste or dietary needs!
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Vegetarian: Replace the chicken with your favorite plant-based protein like chickpeas or lentils, and use a creamy veggie soup instead of cream of chicken for a delightful twist.
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Spicy Kick: Add a teaspoon of cayenne pepper or diced jalapeños to the filling for a warm and zesty kick. Perfect for spice lovers!
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Whole Wheat Biscuits: Swap out regular biscuits for whole wheat versions to increase fiber and add a nutty flavor. You won’t sacrifice any taste!
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Herbed Variations: Mix fresh herbs like parsley or dill into the filling for an aromatic boost. The freshness will brighten up the whole dish!
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Cheesy Goodness: Stir in shredded cheese like cheddar or mozzarella into the chicken mixture before filling the biscuit cups for an extra creamy layer.
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Seasonal Veggies: Use seasonal vegetables like butternut squash or spinach to give your pies a fresh seasonal touch. It’s a great way to incorporate more nutrients!
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Breakfast Style: Transform these mini pies into breakfast by adding scrambled eggs and sautéed bell peppers instead of chicken. They’ll be a hit at brunch!
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Gluten-Free: Use gluten-free biscuits and a gluten-free cream soup to cater to gluten sensibilities without losing any deliciousness.
Each variation invites a new experience, sparking joy with every comforting bite!
Make Ahead Options
These mini chicken pot pies are perfect for meal prep, allowing you to save time during busy weeknights! You can prepare the biscuit crust and filling up to 24 hours in advance. To do this, simply follow the initial steps of mixing your filling and pressing the biscuits into the muffin cups. Then, cover the muffin pan tightly with plastic wrap and refrigerate it. When you’re ready to bake, remove the wrap, spoon the filling into each crust, and pop them in the oven. This way, you’ll have a delicious, ready-to-bake meal that tastes just as wonderful as if you had made it fresh!
Tips for the Best Mini Chicken Pot Pies
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Chill Your Ingredients: Use cold biscuits straight from the fridge. This helps achieve a flakier crust when baked.
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Don’t Overfill: Fill each biscuit cup only three-quarters full. Overfilling can cause them to spill over during baking, leading to a messy finish.
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Use Rotisserie Chicken: For an effortless option, shredded rotisserie chicken works wonders in your mini chicken pot pies, saving prep time without sacrificing flavor.
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Adjust Your Seasoning: Taste your filling mixture before baking. Feel free to adjust the seasoning with more garlic or thyme to suit your palate.
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Keep an Eye on Baking Time: Ovens vary; start checking around the 15-minute mark. You want a golden crust and bubbly filling for the best results!
Enjoy making these delightful mini chicken pot pies and savor their comfort!
Mini Chicken Pot Pies Recipe FAQs
How do I select the best biscuits for my mini chicken pot pies?
When choosing flaky layers biscuits, look for cans that aren’t damaged and have the longest expiration date. Freshness is key for that perfect flaky crust! I often recommend opting for store brands that have a good reputation for quality.
What is the best way to store leftover mini chicken pot pies?
After they’ve cooled completely, place your mini chicken pot pies in an airtight container and store them in the refrigerator for up to 3 days. If you’re in a rush, a plastic wrap can also work in a pinch, but I find that a good container really helps maintain their delightful texture.
Can I freeze mini chicken pot pies, and if so, how?
Absolutely! To freeze, I suggest preparing the mini chicken pot pies but leaving them unbaked. Arrange them in a single layer in a freezer-safe container or a sealed freezer bag. They can be stored for up to 3 months this way. When you’re ready to bake, simply pop them in the oven straight from the freezer, adding an extra 5-10 minutes to the baking time.
What if the filling overflows while baking?
If you find that your mini chicken pot pies are overflowing, it may be due to overfilling or using a filling that has too much liquid. For next time, be sure to fill them only three-quarters full and consider thickening any sauces before mixing. However, if they do overflow, just let them cool a bit before gently lifting them out of the muffin tin!
Are mini chicken pot pies safe for kids and those with allergies?
These mini chicken pot pies are generally kid-friendly! However, keep in mind that they contain chicken and can have gluten from the biscuits. Always double-check for any specific allergies, and you can easily make them gluten-free by swapping out the biscuits for a gluten-free variety.
Can I use other types of protein in my mini chicken pot pies?
The more the merrier! Feel free to swap out the chicken for cooked turkey, ham, or even plant-based proteins like lentils or chickpeas for a vegetarian twist! Just remember to adjust your seasoning accordingly to keep things flavorful!
Delicious Mini Chicken Pot Pies for Quick Comfort Food Fun
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and lightly grease your muffin pan.
- In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Open the cans of flaky layers biscuits and flatten each one into a circle about ¼-inch thick. Press each biscuit into the muffin cup.
- Spoon the chicken mixture into each biscuit-lined cup, filling them about three-quarters full.
- Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Allow the mini pies to cool in the pan for 5 minutes before carefully removing them.