Description
Mini Chicken Pot Pies are the perfect comfort food in a bite-sized format. This easy recipe features creamy chicken and vegetables wrapped in golden biscuit or crescent dough. Great for dinners, appetizers, or meal prep, these mini pot pies are family-friendly, freezer-friendly, and full of cozy flavor. Perfect for quick weeknight meals or party platters.
Ingredients
1 cup cooked chicken, shredded or chopped
1 cup frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 can refrigerated biscuit dough or crescent roll dough
1/2 cup shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.
2. In a large bowl, mix cooked chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, garlic powder, and onion powder.
3. Roll out the biscuit or crescent dough and cut into circles large enough to press into muffin cups.
4. Line each muffin cup with dough, pressing it up the sides to form a base.
5. Spoon the chicken filling into each dough cup, filling nearly to the top.
6. Sprinkle shredded cheddar cheese on top if using.
7. Bake for 15–20 minutes or until dough is golden and filling is bubbling.
8. Let cool for 5 minutes in the pan before serving.
Notes
Make sure to slightly roll out the dough so it fits the muffin tin well.
You can use rotisserie chicken for added convenience and flavor.
Add herbs like thyme or parsley to the filling for an aromatic twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 220
- Sugar: 2g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg