Ingredients & Their Purpose

• 2 cans refrigerated biscuits (8-count each): The shortcut to a perfect, golden crust without making dough from scratch. Flaky, buttery, and quick-baking.
• ½ lb boneless, skinless chicken breast: The star protein. Cooked and diced, it brings tender, juicy bites to every pie.
• 1 bag frozen peas and carrots: A colorful, classic mix that adds texture, mild sweetness, and nutrition.
• 1 can cream of chicken soup (10.5 oz): A rich and savory base that creates a luscious, creamy filling.
• ½ cup milk: Helps thin the soup to a pourable consistency while keeping it creamy.
• Salt and black pepper to taste: Enhances and balances the savory flavors of the filling.
• Optional: garlic powder, dried thyme, or parsley: For added depth and herbaceous notes.
• Cooking spray or butter: Prevents sticking and adds golden color to the crust.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or a bit of melted butter.
2. Cook the chicken: Dice the chicken breast into small chunks and sauté in a skillet over medium heat until fully cooked (about 6–8 minutes). Season with a pinch of salt and pepper. Set aside.
3. Prepare the filling: In a medium bowl, combine the cooked chicken, frozen peas and carrots (no need to thaw), cream of chicken soup, milk, and any optional seasonings. Stir until fully mixed.
4. Press the biscuits: Separate the refrigerated biscuits and flatten each one into a 4-inch round. Press each into the bottom and up the sides of the muffin tin cups to form a little crust.
5. Spoon in the filling: Fill each biscuit cup with about 2 tablespoons of the chicken mixture, being careful not to overfill.
6. Bake for 15–18 minutes or until the biscuit edges are golden brown and the filling is bubbly.
7. Cool slightly before serving. Use a spoon or butter knife to gently loosen the edges and lift each mini pot pie out of the muffin tin.

Why Everyone Loves This Recipe

These mini chicken pot pies are fast, filling, and fun to eat. Whether you’re feeding picky kids or hosting guests, they’re an easy crowd-pleaser. The use of refrigerated biscuit dough makes this a go-to recipe for busy families. Plus, they reheat like a dream—perfect for meal prep!

Pro Tips for Perfect Mini Pot Pies

• Flatten biscuits evenly: Ensures even baking and enough room for the filling.
• Don’t skip seasoning: Add a pinch of garlic powder or herbs for extra flavor in the filling.
• Cool before removing: Let them sit 3–5 minutes to firm up before taking them out of the muffin tin.
• Make ahead: Prep the filling in advance or freeze fully assembled pies before baking for future quick meals.

Serving Suggestions

Pair these comforting bites with:

• Fresh green salad with a tangy vinaigrette
• Roasted green beans or asparagus
• Mashed potatoes or sweet corn for extra comfort
• Chilled apple slices or fruit salad for a sweet contrast

Final Thoughts

Easy Mini Chicken Pot Pies combine everything we love about traditional pot pie—creamy filling, tender chicken, and golden crust—but in a fun, stress-free, and hand-held format. Whether you’re short on time, feeding a family, or just craving a cozy bite, this recipe checks all the boxes. With just a handful of ingredients and minimal prep, you’ll have a warm, satisfying meal on the table in under 30 minutes. Once you try them, these mini pot pies will become a regular on your comfort food rotation. Try them tonight and taste why they’re loved by so many!