Easy Mini Chicken Pot Pies Recipe

These individual pot pies are a crowd-pleaser. By using pre-made biscuit dough and rotisserie chicken, you can have a comforting, homemade-style meal on the table in about 30 minutes.

Prep time: 10 minutes

Cook time: 15–18 minutes

Yields: 10–12 mini pies

Ingredients

The Base

1 can (16.3 oz) refrigerated flaky layers biscuits (like Pillsbury Grands)

2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)

1 can (10.5 oz) condensed cream of chicken soup (do not dilute)

1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed

½ cup shredded cheddar cheese (optional, for extra richness)

The Seasoning

½ tsp garlic powder

½ tsp onion powder

¼ tsp black pepper

Optional: A pinch of dried thyme or rosemary

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray.

2. Make the Filling

In a large mixing bowl, combine the shredded chicken, condensed cream of chicken soup, thawed vegetables, spices, and cheese (if using). Stir until everything is evenly coated in the soup.

3. Prep the Crusts

Open the biscuit can. Separate the biscuits. Since the biscuits are usually quite thick, pull each biscuit apart into two thinner halves (layers).

Place one half into each muffin cup.

Press the dough firmly against the bottom and up the sides of the cup, creating a "bowl" shape.

4. Fill and Bake

Spoon approximately 2–3 tablespoons of the chicken mixture into each dough-lined muffin cup. Do not overfill, or they may bubble over.

5. Bake to Golden Perfection

Place the muffin tin in the center rack of the oven. Bake for 15 to 18 minutes, or until the edges of the biscuits are golden brown and the filling is bubbly.

6. Cool and Serve

Let the mini pies rest in the pan for about 5 minutes. This helps the filling set slightly. Use a butter knife to gently pop them out of the tin.