These Mini Chicken Pot Pies transform traditional chicken pot pie into convenient, individual-sized servings using refrigerated biscuits or puff pastry. Each bite delivers a combination of flaky pastry, tender chicken, colorful vegetables, and a rich, creamy filling, making them perfect for busy weeknights, family dinners, and potlucks.
Equipment
- Oven
- Medium mixing bowl
- Standard muffin tin
Ingredients
- Refrigerated Biscuits or Puff Pastry
- Cooked Shredded Chicken
- Mixed Vegetables (peas, carrots, and corn)
- Cream of Chicken Soup
- Milk
- Butter
- Salt
- Pepper
- Optional Add-Ins: Diced potatoes, Mushrooms, Green beans, Chopped celery, Fresh herbs, Shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the pastry: If using biscuits, separate and gently flatten each. If using puff pastry, roll out slightly and cut circles large enough to fit into the muffin tin.
- In a medium mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, milk, salt, and pepper. Mix thoroughly until evenly distributed.
- Grease a standard muffin tin with butter to prevent sticking.
- Press each biscuit or pastry round into the muffin cups, ensuring the dough extends slightly up the sides.
- Spoon the chicken mixture evenly among all pastry cups, avoiding overfilling to prevent bubbling over.
- Optional: Use leftover pastry scraps to create small decorative shapes or mini lids.
- Bake for 20 to 25 minutes until the pastry is golden brown and the filling bubbles.
- Allow the pies to cool for 5 minutes before removing them from the muffin tin.
- Serve warm.
Notes
Tips: Use rotisserie chicken for flavor and time savings. Do not overfill to prevent spills. Thaw and drain frozen vegetables to avoid excess moisture. Keep puff pastry cold for flakier layers. Grease the tin thoroughly. Add cheese for extra flavor. Taste the filling before baking. Let pies rest to hold shape. Storage: Refrigerate cooled pies in an airtight container for up to 4 days. Freeze fully cooled pies individually for up to 3 months. Reheat in a 350°F oven for 10–15 minutes.
