Description
These Mini Chicken Pot Pies are your weeknight dinner superhero—comforting, flaky, and full of hearty goodness. Made with leftover chicken, mixed vegetables, and biscuit dough, they’re easy to prep, freezer-friendly, and absolutely delicious.
Ingredients
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¾ cup chopped leftover chicken (or 1 small chicken breast, cooked)
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1 can cream of chicken soup
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1 cup mixed frozen vegetables (peas, carrots, corn, green beans – defrosted)
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1 package refrigerated biscuit dough
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(Optional: puff pastry for a flakier crust)
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(Optional: pinch of garlic powder or sprinkle of thyme)
Instructions
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Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with nonstick spray.
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In a large bowl, mix together the chopped chicken, cream of chicken soup, and defrosted vegetables. Stir until fully combined. Add any optional spices here.
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Separate the biscuit dough into rounds and flatten each to about 3 inches wide.
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Press each dough round into the muffin cups, forming a small crust.
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Spoon the chicken mixture evenly into each dough cup, filling generously.
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Bake for 15–18 minutes, or until biscuits are golden and the filling is bubbly. Let cool a few minutes before removing.
Notes
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Try sautéed spinach or kale for a veggie boost.
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No cooked chicken? Rotisserie chicken works great.
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For a crispier crust, roll the dough thinner.
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If your filling spills over, call it “rustic” and embrace the charm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 18 mg
Keywords: mini pot pies, chicken dinner, comfort food, muffin tin recipe, quick dinner