Go Back
–+ servings
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.

Chicken Mini Pot Pies

Print Recipe
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.
Course Appetizer, Dinner
Cuisine American
Keyword creamy, family-friendly, quick, savory
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 mini pies
Calories 334
Author Gina Dickson

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
    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.

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
    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.

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.
    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 & Serve:

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

Notes

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.

Nutrition

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
QR Code linking back to recipe