Description
Mini Chicken Pot Pies are a fun and comforting twist on the classic dish, featuring creamy chicken and vegetable filling encased in flaky biscuit or pie crust and baked in muffin tins for perfectly portioned servings.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough or pie crust
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese (if using), garlic powder, onion powder, salt, and pepper. Mix well.
- If using biscuit dough, separate each biscuit and flatten into 4-inch rounds. If using pie crust, cut into similar-sized circles.
- Press dough rounds into the greased muffin tin cups, pressing gently up the sides.
- Spoon the chicken mixture evenly into each dough cup.
- Optional: cover with smaller dough rounds or lattice strips and brush tops with egg wash for a golden finish.
- Bake for 20–25 minutes or until crust is golden and filling is bubbly.
- Let cool slightly before removing from the muffin tin. Serve warm.
Notes
- Use rotisserie chicken for quicker prep.
- Can be made ahead and stored in the fridge for up to 3 days.
- Freeze baked pies and reheat in the oven for a quick meal or snack.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg