Mini Chicken Pot Pie – Easy, 30-Minute Family Comfort

Busy night? This mini chicken pot pie recipe gives you warm, creamy comfort in 30 minutes with only four pantry-friendly ingredients. Beginner-friendly and family-approved, it’s perfect for moms at home who need dinner fast without fuss.

Quick Facts

• Yield: 10 mini pies
• Prep: 10 minutes • Cook: 20–25 minutes • Total: ~30 minutes
• Difficulty: Easy • Pan: 12-cup muffin tin

Ingredient Spotlight

Cooked chicken
Leftover roast or rotisserie chicken is ideal here. White meat stays lean while dark meat brings extra juiciness. Shred or dice small so it mixes evenly with the sauce. Good protein keeps everyone satisfied.

Cream of chicken soup
This classic shortcut gives instant body and savory flavor. The starches in condensed soup thicken as they heat, coating the filling so it doesn’t leak. Choose low-sodium if you’re monitoring salt.

Mixed frozen vegetables
Peas, carrots, corn, and green beans add color, fiber, and natural sweetness. Thaw first for even baking and to avoid watering down the sauce. Frozen veg are picked at peak ripeness, so flavor stays bright.

Refrigerated biscuit dough
Pre-portioned biscuits press into quick mini crusts. They puff and brown beautifully, creating a tender, tear-away rim that kids love. For a different vibe, try puff pastry or pie dough (see Variations).

Why This Recipe Works

Biscuits act like a built-in cup. As the dough heats, steam expands the layers, creating lift and a light crumb. Meanwhile, the condensed soup’s starches gelatinize to thicken, and the chicken’s savory notes season the veg. Pressing the dough up the muffin-cup sides prevents spillage, while baking at 375°F / 190°C sets the crust without scorching the filling. The result is creamy centers and golden edges—classic pot pie comfort in mini form.

Mini Chicken Pot Pie Ingredients

• 1 can condensed cream of chicken soup (10.5 oz / 298 g)
• 1 cup mixed frozen vegetables, thawed (150 g)
• 3/4 cup cooked chicken, finely chopped or shredded (100 g)
• 1 package refrigerated biscuit dough (10 small biscuits; ~12 oz / 340 g)
• Optional: black pepper to taste

Step-by-Step Instructions

1. Prep the oven and pan. Heat oven to 375°F / 190°C. Lightly grease a 12-cup muffin tin with cooking spray or a thin film of oil for easy release. Pro-tip: If your tin is older, add a touch more spray to prevent sticking.
2. Mix the filling. In a bowl, stir together condensed soup, thawed vegetables, and cooked chicken until evenly coated. The mixture should be thick and scoopable. Pro-tip: Season with a pinch of pepper; salt is often ample from the soup.
3. Shape the crusts. Separate biscuits. Press each biscuit into a muffin cup, flattening the center and stretching the edges up the sides to form a little bowl. Letting the dough rest a minute makes it more elastic. Pro-tip: Aim to reach the rim so the filling stays snug.
4. Fill generously. Spoon about 2 tablespoons of filling into each dough cup. Don’t overpack; leave a small headspace so the sauce can bubble without overflowing. Pro-tip: A #30 cookie scoop keeps portions neat.
5. Bake to golden. Place on the middle rack and bake 20–25 minutes, until the biscuit edges are deep golden and the centers look set and bubbly. Pro-tip: Start checking at 18 minutes—ovens vary, and color happens fast at the end.
6. Loosen and cool. Let stand 3–5 minutes. Run a thin knife around any edges that cling, then lift out. The crust firms as it cools, keeping bottoms crisp. Pro-tip: Resting prevents steam from softening the crust.
7. Serve warm. Pair with a simple green salad or fruit for a balanced plate. Pro-tip: A quick brush of melted butter and parsley on the rims adds bistro shine.

Troubleshooting

• Soggy bottoms: Vegetables weren’t thawed, or filling was overfilled. Thaw veg and keep to 2 tbsp per cup.
• Dark edges: Heat runs hot or baked too long. Check early and tent loosely with foil for the last minutes.
• Sticking to pan: Pan’s coating is worn. Grease well and run a knife around edges after the brief cool.
• Too salty: Use low-sodium soup and unseasoned chicken; add a squeeze of lemon to brighten without extra salt.

Variations & Substitutions

• Veggie-loaded: Swap in extra peas, corn, or diced potatoes (par-cook spuds first).
• Vegan: Use plant-based chicken, condensed cream of mushroom soup, and vegan biscuits.
• Gluten-free: Choose GF biscuits and a GF condensed soup; thicken with a teaspoon of cornstarch if needed.
• Spicy: Stir in 1/2 teaspoon chili flakes or a splash of hot sauce.
• Herby: Add 1 teaspoon dried thyme or parsley for classic pot pie aroma.
• Pastry swap: Puff pastry squares create ultra-flaky “tops.” Press into cups and keep bake time near 18–22 minutes.

Craving slow-cooker comfort for a crowd? Try our Crockpot Classic Chicken Pot Pie—hands-off and hearty.

Serving Ideas & Pairings

• Sides: Simple green salad with lemon vinaigrette, roasted broccoli, or sliced cucumbers.
• Soup-and-pie night: Pair with tomato soup or chicken noodle.
• Drinks: Iced tea for the kids; crisp cider or a light chardonnay for adults.
• Occasions: Weeknight dinners, lunchboxes, game-day platters, or a cozy “mini pot pie bar.”

For more quick dinner inspiration, browse our Dinner Recipes hub or one-pot friendly Crockpot recipes.

History & Cultural Context

Pot pie traces back to savory pies of medieval Europe, where cooks tucked meats and vegetables into pastry to stretch ingredients. In North America, the chicken version became a farmhouse favorite, often baked under a biscuit or pie crust. Today’s muffin-tin minis channel that tradition into tidy, kid-friendly portions—perfect for modern schedules and a fresh perspective on comfort food.

Storage & Reheating

• Fridge: Cool quickly; store in airtight containers up to 3–4 days. Refrigerate within 2 hours of baking. Food Safety and Inspection Service
• Freeze: Wrap individually and freeze up to 2–3 months.
• Reheat: Bake at 350°F / 175°C for 10–15 minutes (from thawed) until hot.
• Food safety: Poultry dishes should reach 165°F / 74°C when reheated. Use a thermometer rather than guessing.

Nutrition Highlights (per mini pie, estimate)

Calories	Protein	Carbs	Fat	Fiber	Sodium
~190 kcal	6 g	23 g	8 g	2 g	480 mg

What’s good: Protein from chicken for staying power; colorful vegetables add vitamins and fiber. Choose low-sodium soup and serve with a salad to balance the meal.

FAQs

Can I use rotisserie chicken?
Yes—remove skin, shred finely, and measure 3/4 cup (100 g). It’s a fast, flavorful option.

Do I have to thaw the vegetables?
Yes. Thawing prevents watery filling and helps the pies bake evenly with crisp bottoms.

Can I prep ahead?
Mix filling up to 24 hours ahead. Keep biscuits unbaked; assemble just before baking so the dough rises properly.

How do I reheat leftovers safely?
Warm in a 350°F / 175°C oven until the center hits 165°F / 74°C. Refrigerate within 2 hours after the meal.

Could I swap biscuits for puff pastry or pie dough?
Absolutely. Keep portions small and bake until the pastry is deeply golden, usually 18–25 minutes.

How do I keep them from sticking?
Grease the tin well and cool 3–5 minutes before loosening with a thin knife. Older pans need extra spray.

Final Thoughts

Mini chicken pot pie delivers comfort, speed, and very little cleanup. If you try this version, share your tweaks—moms at home learn best from one another’s kitchen wins!

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