Mini Chicken Pot Pies (+Video)
These Mini Chicken Pot Pies are a huge family favorite! They only have 5 ingredients: biscuits, chicken, veggies, cheese and cream of chicken! Dinner is done in 30 minutes!
AN EASY FAMILY-FRIENDLY DINNER
Looking for a quick and easy dinner that the whole family will love (even the picky eaters)? Then you must make these mini chicken pot pies. They are simple to make and easy to eat! This is perfect if you need something to satisfy everyone but don’t want to spend a ton of time in the kitchen. The cleanup is easy too! This is also a good one to have the kids help make. Now lets dig in!
TIPS FOR MAKING MINI CHICKEN POT PIES:
- Try different kinds of cheese and play with the combination of flavors!
- Think about adding different seasonings like garlic or onion powder or even some Ranch Seasoning!
- Serve mini chicken pot pies with a small salad and/or additional veggies (some bagged steam veggies work great here like broccoli, Brussels sprouts, squash or corn).
- I used the regular-sized biscuits (not the jumbo ones) for this recipe.
- Feel free to use a rotisserie chicken for this recipe or canned chicken. Or just boil and dice two chicken breasts.
- Store in a covered container in the fridge for up to 3 days. Reheat in the microwave until warmed through. You could reheat in the air fryer but I would suggest microwaving them for a few seconds first then pop them in the microwave so they don’t get too crispy trying to warm back up.
- These can also be frozen. Just make sure you wrap them up well to protect against freezer burn.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated biscuits – I just get the regular sized biscuits (not the Grands biscuits). There are usually 10 biscuits in a can.
- cooked chicken – this is a wonderful recipe for leftover chicken or turkey! You can get a rotisserie chicken or even canned chicken to make this easier and faster to prepare.
- cream of chicken soup – don’t like the canned stuff? Did you know you can make your own Homemade Cream of Chicken Soup? Also, feel free to use any cream soup flavor you enjoy as long as you think the flavors will work well together.
- shredded cheddar cheese – I just went with a medium cheddar but use any shredded cheese you enjoy. If you want a bit of spice, try using pepper jack. We’ve also used Colby Jack and Monterey Jack and they’ve all turned out great!
- frozen peas and carrots – this is optional if you are not a veggie fan. If you can’t find frozen peas and carrots, you can use the canned ones (just drain them very well).
HOW TO MAKE MINI CHICKEN POT PIES:
Preheat oven to 350F degrees. Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup.
Gently press down on each biscuit and push it 1/4 of the way up the sides.
In a bowl, combine remaining ingredients; stir until well blended.
Spoon chicken mixture into biscuit cups, filling about 3/4 full.
Bake for about 15 minutes (until bubbly and biscuits are golden).
Makes 4 to 5 servings (2 pot pies each.)
CRAVING MORE RECIPES?
Originally published: December 2011
Updated & republished: February 2020
Mini Chicken Pot Pies (+Video)
Ingredients
- 7.5 ounce can refrigerated biscuits
- 1 cup diced cooked chicken,
- 10.75 ounce can cream of chicken soup
- ⅔ cup shredded cheddar cheese
- ½ cup frozen peas and carrots
Instructions
- Preheat oven to 350F degrees. Spray 10 muffin cups with nonstick cooking spray.
- Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.
- In a bowl, combine remaining ingredients; stir until well blended.
- Spoon chicken mixture into biscuit cups, filling about 3/4 full.
- Bake for about 15 minutes (until bubbly and biscuits are golden.) Then serve!
Video
Notes
- Try using different types of cheeses to give a little variation to this recipe.
- Serve with a small salad and you have a nice, easy meal that everyone will appreciate.
- Also, if you have a large family, you may want to double this recipe.
- Rotisserie chicken is a great option for this recipe!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
NOTE: There was a giveaway when this post was originally published. That giveaway has now ended.
This turned out so good! I used mixed frozen veg. and chicken. I also have used tuna fish.
Loved these but used fresh mushrooms & frozen peas for the veggies. Next going to try with taco meat, cheese & top with tomatoes & olives when they come out of the oven.
I love your twists to the recipe, Toni! Great ideas! Thank you for coming back to comment too!
Thanks for posting this recipe again. I only made 2 changes – for the soup – I used Campbell’s Healthy Request Cream of Chicken soup. It’s low sodium and has NO! MSG and will not put me in the hospital. I also exchanged the peas (which I totally hate!) to finely diced Broccolini. Thanks again.
I love hearing when people take a recipe and make it their own. Love your changes!
My favorite meal as a kid was my mom's fried chicken with mashed potatoes and gravy. But this casserole might be my future fav!
I made this last night for dinner with a side salad and fresh corn on the cob! My husband and I loved it! We are never disappointed with your recipes! Thanks for sharing!