Homemade Mini Chicken Pot Pie

I didn’t make my first chicken pot pie until I was in my thirties. Growing up, pot pie meant those frozen ones that came in the little aluminum tins—you know, the kind you’d poke a few holes in and bake for forty minutes. They were fine, but nothing special.

Then one day I realized I could make them myself, in muffin tins, and suddenly pot pie became something I actually got excited about. These mini versions are so much easier than wrestling with a full-sized pie. You just press some dough into muffin cups, fill them up, and pop them in the oven. Plus, everyone gets their own little pot pie, which somehow makes dinner feel more fun. No cutting, no serving spoons—just grab one and go.

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What Kind of Chicken Should I Use?

This recipe is perfect for using up leftover chicken from last night’s dinner, whether it’s rotisserie chicken, grilled chicken breast, or even leftover roasted chicken. If you don’t have leftovers on hand, you can cook up a fresh chicken breast by poaching, baking, or pan-frying it until it reaches 165°F. The beauty of this recipe is that it’s not picky – dark meat, white meat, or a combination of both will work just fine. Just make sure your chicken is fully cooked and chopped into bite-sized pieces so it heats through evenly in your pot pies.

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Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Chicken: No leftover chicken? You can use rotisserie chicken from the store, canned chicken (drained well), or even turkey. If you’re feeling adventurous, ground chicken or turkey works too – just brown it first and break it into small pieces.
• Cream of chicken soup: Cream of mushroom or cream of celery soup work just as well here. You can also make a quick homemade version by mixing 1 cup of milk with 3 tablespoons of flour and 2 tablespoons of butter, then seasoning with salt and pepper.
• Mixed frozen vegetables: Use whatever vegetables you have on hand. Fresh vegetables work great too – just chop them small and cook them until tender before mixing with the chicken. Broccoli, diced potatoes, or mushrooms are all good options.
• Refrigerated biscuit dough: Puff pastry sheets make a fancier topping if you have them. You can also use crescent roll dough or even make a simple drop biscuit topping from scratch with flour, baking powder, butter, and milk.

Watch Out for These Mistakes While Baking

The biggest mistake when making mini chicken pot pies is overfilling the biscuit cups, which causes the filling to bubble over and create a messy, burnt situation in your muffin tin – aim to fill each cup only about two-thirds full to leave room for expansion.

Another common error is using cold filling straight from the fridge, which leads to uneven cooking where your biscuits are done but the center is still cold, so make sure to warm your chicken and vegetable mixture on the stovetop before assembling.

Don’t skip greasing your muffin tin well, even if you think the biscuit dough won’t stick – these pot pies have a tendency to glue themselves to the pan, and a light coating of cooking spray will save you a lot of frustration when it’s time to serve.

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What to Serve With Mini Chicken Pot Pies?

These little pot pies are pretty filling on their own, but I love serving them with a simple side salad to balance out the richness. A basic mixed greens salad with a light vinaigrette or ranch dressing works perfectly and adds some freshness to the meal. If you want something a bit heartier, roasted vegetables like Brussels sprouts or green beans make a great side, or you could do some buttered corn on the cob. For a cozy dinner, I sometimes pair these with a cup of tomato soup or just some fresh fruit on the side to keep things easy.

Storage Instructions

Store: These mini pot pies are great for leftovers! Once they’ve cooled down, store them in an airtight container in the fridge for up to 3 days. The biscuit topping might soften a bit, but they still taste delicious.

Freeze: You can freeze these little guys for up to 2 months. Let them cool completely, then wrap each one individually in plastic wrap before placing them in a freezer bag. This makes it easy to grab just one or two when you need a quick meal.

Reheat: Pop them in the oven at 350°F for about 15-20 minutes if they’re from the fridge, or 25-30 minutes if frozen. You can also microwave them for a couple minutes, though the biscuit won’t be quite as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 40-50 g
• Fat: 38-46 g
• Carbohydrates: 150-170 g

Ingredients

• 3/4 cup cooked chicken (rotisserie works great)
• 1 can condensed cream of chicken soup
• 1 cup thawed frozen mixed vegetables
• 1 package refrigerated biscuit dough (I use Grands!)

Step 1: Preheat the Oven and Prepare the Muffin Tin

• 1 package refrigerated biscuit dough (I use Grands!)

Preheat your oven to 375°F (190°C).

Grease a muffin tin to prevent the biscuit dough from sticking.

Step 2: Prepare the Chicken and Vegetable Filling

• 3/4 cup cooked chicken (rotisserie works great)
• 1 cup thawed frozen mixed vegetables
• 1 can condensed cream of chicken soup

In a medium bowl, combine the cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup.

Stir until everything is evenly mixed and coated.

I find it helpful to break up any large pieces of chicken for more even bites.

Step 3: Form Biscuit Cups

• 1 package refrigerated biscuit dough (I use Grands!)

Separate the biscuit dough into individual biscuits and place each into a compartment of the prepared muffin tin.

Using your fingers, press down in the center of each biscuit and work the dough up the sides to form a cup shape, coming up as high as possible.

Step 4: Fill the Biscuit Cups

• chicken and vegetable filling from Step 2

Spoon about 2 tablespoons of the prepared chicken and vegetable filling (from Step 2) into each biscuit cup.

Make sure the filling is evenly distributed among all the compartments.

Step 5: Bake the Biscuit Cups

Bake in the preheated oven for 20 to 25 minutes, or until the biscuit cups are golden brown and the filling is bubbly.

Allow to cool for a few minutes before removing from the muffin tin.

For extra golden tops, I sometimes brush the biscuits with a bit of melted butter right when they come out of the oven.

Homemade Mini Chicken Pot Pie

Delicious Homemade Mini Chicken Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 1175 kcal

Ingredients

  

• 3/4 cup cooked chicken (rotisserie works great)
• 1 can condensed cream of chicken soup
• 1 cup thawed frozen mixed vegetables
• 1 package refrigerated biscuit dough (I use Grands!)

Instructions

 

• Preheat your oven to 375°F (190°C). Grease a muffin tin to prevent the biscuit dough from sticking.
• In a medium bowl, combine the cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup. Stir until everything is evenly mixed and coated. I find it helpful to break up any large pieces of chicken for more even bites.
• Separate the biscuit dough into individual biscuits and place each into a compartment of the prepared muffin tin. Using your fingers, press down in the center of each biscuit and work the dough up the sides to form a cup shape, coming up as high as possible.
• Spoon about 2 tablespoons of the prepared chicken and vegetable filling (from Step 2) into each biscuit cup. Make sure the filling is evenly distributed among all the compartments.
• Bake in the preheated oven for 20 to 25 minutes, or until the biscuit cups are golden brown and the filling is bubbly. Allow to cool for a few minutes before removing from the muffin tin. For extra golden tops, I sometimes brush the biscuits with a bit of melted butter right when they come out of the oven.