Mini Chicken Pot Pies
These Mini Chicken Pot Pies are the perfect comfort food—creamy chicken and vegetables tucked inside a flaky, golden crust. They’re easy to make and great for lunch, dinner, or meal prep!
Ingredients
- 1 can refrigerated biscuits or puff pastry
- 1 cup cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz / 300 g) cream of chicken soup
- ¼ cup milk
- Salt and black pepper, to taste
- 1 tablespoon butter, melted (optional, for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a medium bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, salt, and pepper. Stir until well mixed.
- Separate the biscuits (or cut puff pastry into squares) and gently press each piece into a muffin cup, forming a small crust.
- Spoon the chicken mixture evenly into each pastry cup.
- Brush the edges of the dough with melted butter for a golden finish (optional).
- Bake for 18–22 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Let the mini pot pies cool for 5 minutes before removing them from the muffin tin. Serve warm and enjoy!
Tips
- Add shredded cheddar cheese for extra richness.
- Season with garlic powder, onion powder, or thyme for more flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer for the best texture.