There’s just something so cozy and nostalgic about a warm chicken pot pie fresh from the oven. These chicken mini pot pies are my go-to when I want to serve comfort food that feels homemade but takes hardly any time at all. Whether I’m feeding my family on a chilly weeknight or hosting a casual gathering with friends, these little pot pies always get big smiles.

They bake up golden and bubbly in a muffin tin, using canned biscuits as the crust, a genius little shortcut that makes this recipe perfect for beginner cooks or busy hosts. The filling is creamy, savory, and loaded with chicken, veggies, and a hint of cheddar. It’s all the flavors of a classic pot pie, wrapped in a hand-held, crowd-friendly package.

Eight baked biscuit cups filled with a cheesy vegetable mixture are shown. Two are on a decorative plate in front, while six others are arranged on a platter in the background atop a plaid cloth.
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Gina’s Notes For Making Chicken Mini Pot Pies

This recipe stands out for its creamy, savory flavor and buttery biscuit crust, making it a crowd-pleaser for any gathering. It’s incredibly beginner-friendly, which means anyone can make it with confidence. I love how quickly it comes together, ready in under 30 minutes, which makes it perfect for busy days or last-minute hosting. Using pantry staples and store-bought shortcuts, it’s also easy on the wallet. To make things even smoother, you can prep the filling ahead of time. Plus, you can customize it with rotisserie chicken, extra herbs, or a sprinkle of spicy cheese.

Quick Recipe Tips Before You Get Started

Important Prep Tips Before Starting the Recipe:

  • Keep your canned biscuit dough chilled until you are ready to use it.
  • Put a touch of oil on your hands when flattening out the dough to prevent sticking.
  • You’ll need a standard muffin tin and a mixing bowl, no special equipment!

Common Mistakes When Making This Recipe

  • Overfilling the muffin cups can cause spillovers. Keep the filling level with the top.
  • Not flattening the biscuits enough can lead to a soggy bottom. Press them to at least 5 inches wide.

Ingredient Tips

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Ingredients on a white surface: shredded chicken, shredded cheddar cheese, mixed frozen vegetables, cream of chicken soup, biscuit dough, dried herbs, seasoning, and a small bowl of sour cream.
  • Cooked chicken: Use leftover chicken or rotisserie for convenience. I also have easy Instant Pot Shredded Chicken and Crock Pot Shredded Chicken recipes you can use. You could also use your slow cooker to make a whole chicken, and shred that.
  • Frozen mixed vegetables: Any blend will work, peas, carrots, corn.
  • Poultry seasoning, garlic powder, and dried thyme: A classic blend that gives the mini pot pies a homemade taste.
  • Sharp cheddar cheese: Use pre shredded or shred your own.
  • Cream of chicken soup: Acts as the creamy base, store brand works fine.
  • Sour cream: Adds tang and smoothness; Greek yogurt can be substituted.
  • Refrigerated biscuits: Grands or Jumbo-sized work best. Avoid flaky layers.
What other biscuit brands can I use?

Any large refrigerated biscuit dough works, but avoid flaky layer styles as they separate while baking.

Do I need to cook the vegetables first?

No, just thaw them. They cook through in the oven.

How To Make Chicken Mini Pot Pies

Mix the Filling

In a medium mixing bowl, combine your cooked chicken, thawed veggies, shredded cheddar, thyme, poultry seasoning, garlic powder, cream of chicken soup, and sour cream. Stir it all together until it’s creamy and well-blended. The mixture should be thick but scoopable.

A white mixing bowl containing shredded chicken, shredded cheddar cheese, frozen mixed vegetables, cream of chicken soup, sour cream, and black pepper, all separated in sections.
A white mixing bowl contains a creamy, chunky mixture with visible bits of green and orange, and a blue spatula with a wooden handle rests inside the bowl.

Flatten the Biscuits

Take each biscuit and flatten it with your hands into a 5 inch circle. I like to do this on a clean cutting board. Then, press each one into a muffin cup, letting the dough come up the sides to form a little crust.

Spoon the filling evenly into each biscuit cup. You want a generous scoop in each, but not overflowing. Pop the tray into the oven and bake for about 20 to 25 minutes, until the tops are golden and the filling is hot and bubbling.

Two rounds of biscuit dough and two flattened discs of dough are on a white cutting board with a handle, set against a white background.
A muffin tin with colorful dots holds six raw biscuit dough cups filled with a creamy mixture, while three sections are empty. The filling contains visible vegetables.

Cool Slightly and Serve

Let the mini pot pies rest for 3 to 5 minutes before removing them from the pan. They’ll set up a bit and be easier to lift out.

Serve warm for a quick weeknight dinner, or turn it into a full Southern comfort spread with Southern Style Crock Pot Green Beans, Creamiest, Cheesiest, Slow Cooker Mac and Cheese, and finish with a warm Crock Pot Peach Cobbler with Cake Mix for dessert.

Eight baked biscuit cups filled with a cheesy, vegetable mixture are cooling on a black wire rack. A pastel plaid cloth is partially visible underneath the rack.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Use dairy-free cheese and coconut milk-based cream of chicken soup for a dairy-free version. Try gluten-free canned biscuit dough if needed.

Flavor Enhancements: Swap cheddar for pepper jack if you want a little heat.

Add In Options: Mix in chopped mushrooms or sautéed onions for a richer flavor. A few dashes of hot sauce can also add zip.

Simple Substitutions: Swap chicken for turkey. No sour cream? Use plain Greek yogurt instead.

Tips for Recipe Success: Flatten biscuits thinly, don’t overfill cups, and let them rest before removing from the pan.

Golden, cheesy chicken pot pie muffins filled with shredded chicken and vegetables are arranged on a patterned cloth; two sit on a plate in the foreground, one with a gooey, cheesy filling spilling out.
Banner ad for Feed on the Word featuring an open Bible illustration. Text: "Make your meals—even crock pot pork chops in cream of mushroom soup—more meaningful with Scripture-inspired tableware. Use code 'INTENTIONALHOSPITALITY' for 10% off.

Storage and Reheating Instructions

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze fully baked pies for up to 2 months. Reheat in the oven at 350°F until warmed through.
  • To reheat from the fridge: Microwave 30 seconds, then crisp in a toaster oven or skillet.

Biblical Hospitality Tips For Serving Mini Chicken Pot Pies

“Turn your dinner table into a safe space for hard questions.” – Intentional Hospitality

When you’re welcoming friends into your home, especially for a casual dinner, comfort food can do more than fill bellies—it can open hearts. These Chicken Mini Pot Pies are a warm, nostalgic meal made simple with pantry staples, perfect for those nights when you want to serve something from the heart but don’t have hours to spend in the kitchen. They’re ideal for weeknight dinners or spontaneous visits, giving you a chance to show love through food—quickly and beautifully.

Hostessing Tips for Quick Comfort Food Gatherings

  • Hospitality as Ministry: Keep a running list of people in your life who might need an invitation soon.
  • Fellowship Over Perfection: Use paper plates if it means more time enjoying your guests.
  • Prep-Ahead Tip: Keep a hospitality basket: napkins, candles, snacks, cards.

Hospitality in Action

This week, prep a double batch of a cozy meal like these chicken mini pot pies and deliver half to someone who’s been on your heart: a new mom, someone recovering from illness, or a neighbor who lives alone. Include a handwritten note and invite them to join you for dinner soon. Biblical hospitality doesn’t always happen around your table; it can begin with what leaves your kitchen.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Mini chicken pot pies with golden, flaky crusts and cheesy tops are arranged on a plate and in the background. One pie is cut open, revealing a creamy filling with chicken and mixed vegetables.
5 from 1 rating
by Gina Dickson

Chicken Mini Pot Pies

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 mini pies
Chicken mini pot pies are a creamy, savory comfort food that’s quick and foolproof to make. Featuring shredded chicken, veggies, and cheddar wrapped in flaky biscuit dough, this easy recipe is perfect for casual family dinners or sharing at a small gathering. Serve them warm from the oven for a cozy, crowd-pleasing meal that comes together in under 30 minutes.

Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!

Print Recipe Pin Recipe Leave a Review
Make a Shopping List for This Recipe

You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!

Ingredients
 

  • 1 cup cooked chicken, diced
  • 3/4 cup frozen mixed vegetables, thawed
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • ½ cup sharp cheddar cheese, shredded
  • 1 can condensed cream of chicken soup, 10.5 oz
  • 1/3 cup sour cream
  • 1 can refrigerated biscuits, 16.3 oz, 8-count, Grands or Jumbo

Instructions
 

Preheat Oven

  • Set your oven to 375°F (190°C). Lightly grease 8 cups of a muffin tin with cooking spray.

Prepare Filling

  • In a medium bowl, mix the cooked chicken, thawed vegetables, shredded cheese, thye, poultry seasonings, garlic powder, and sour cream, cream of chicken soup until well combined.
    1 cup cooked chicken, 3/4 cup frozen mixed vegetables, 1/2 teaspoon poultry seasoning, ½ cup sharp cheddar cheese, 1/3 cup sour cream, 1 can condensed cream of chicken soup

Shape Biscuits

  • Flatten each biscuit into a 5-inch circle using the palm of your hands. Press each flattened biscuit into a greased muffin cup, forming a small crust with a rim around the edges.
    1 can refrigerated biscuits

Fill & Bake

  • Evenly spoon the chicken mixture into the biscuit cups. Bake for 20 – 25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Cool & Serve:

  • Let the mini pies rest in the muffin tin for 3-4 minutes before serving. Enjoy!

Gina’s Notes and Tips

Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use dairy-free cheese and coconut milk-based cream of chicken soup for a dairy-free version. Try gluten-free canned biscuit dough if needed.
Flavor Enhancements: Swap cheddar for pepper jack if you want a little heat.
Add In Options: Mix in chopped mushrooms or sautéed onions for a richer flavor. A few dashes of hot sauce can also add zip.
Simple Substitutions: Swap chicken for turkey. No sour cream? Use plain Greek yogurt instead.
Tips for Recipe Success: Flatten biscuits thinly, don’t overfill cups, and let them rest before removing from the pan.
Serving: 1mini pie, Calories: 334kcal, Carbohydrates: 34g, Protein: 11g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 882mg, Potassium: 244mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1079IU, Vitamin C: 2mg, Calcium: 102mg, Iron: 3mg
Author: Gina Dickson
Intentionalhospitality.com content and photographs are copyright-protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Eight golden-brown mini chicken pot pies, with one split open on a plate to show the creamy filling of chicken and vegetables. Text at the top reads "Quick & Easy Mini Chicken Pot Pies.