Mini Chicken Pot Pies
These adorable Mini Chicken Pot Pies are the perfect easy comfort-food dinner! Creamy chicken, tender vegetables, and flaky golden biscuits come together in individual portions that are warm, hearty, and incredibly satisfying. They’re quick enough for a busy weeknight but cozy enough for a family Sunday dinner!
Ingredients
- 1 can refrigerated biscuits or puff pastry
- 1 cup cooked shredded chicken
- 1 cup mixed vegetables, such as peas, carrots, and corn
- 1 can cream of chicken soup
- ¼ cup milk
- 1 tablespoon butter
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Preheat your oven to 375°F.
- Lightly grease a muffin tin or several small oven-safe ramekins with butter.
- In a medium bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and milk.
- Season with salt and black pepper. Stir everything together until the filling is creamy and well combined.
- If using refrigerated biscuits, gently flatten each biscuit and press it into the muffin cups, leaving the edges slightly higher than the filling. If using puff pastry, cut it into pieces large enough to cover the individual portions.
- Spoon the chicken mixture evenly into each prepared cup.
- Place a biscuit or piece of puff pastry over each mini pot pie. If using puff pastry, gently press the edges around the filling.
- Brush the tops with a little melted butter for a beautiful golden finish.
- Bake for 20–25 minutes, or until the tops are puffed and golden brown and the filling is hot and bubbly.
- Let them cool for 5 minutes before serving. The filling will be very hot!
Serving Tip
Serve these Mini Chicken Pot Pies warm with a simple green salad or your favorite side. They’re also a great way to use leftover cooked chicken!