Easy mini chicken pot pies

Savory Perfection: Crafting Easy Mini Chicken Pot Pies for Cozy Comfort”

Embark on a culinary journey that marries simplicity with scrumptiousness as we delve into the world of Easy Mini Chicken Pot Pies. These delightful, bite-sized creations are a testament to comfort food at its finest – a golden, flaky crust cradling a hearty filling of tender chicken, vibrant peas, and carrots, all enveloped in a velvety cream of chicken soup. Whether you’re a novice in the kitchen or a seasoned chef, join us in unraveling the steps to creating these miniature masterpieces that are bound to become a household favorite. Get ready to experience the joy of crafting and savoring these easy-to-make mini chicken pot pies.


For Easy Mini Chicken Pot Pies:

  • 2 cans of refrigerated biscuits (8 count each can)
  • 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
  • 1 bag frozen peas and carrots
  • 1 can cream of chicken soup

For the Chicken Seasoning:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

For Egg Wash (Optional):

  • 1 egg
  • 1 tablespoon water


  1. Preheat and Prep:
    • Preheat your oven to 375°F (190°C). Grease a muffin tin to ensure the mini pot pies don’t stick.
  2. Cook Chicken:
    • Season the chicken breast with garlic powder, onion powder, dried thyme, salt, and pepper. Cook the chicken in a skillet over medium heat until fully cooked. Allow it to cool, then shred or chop it into bite-sized pieces.
  3. Vegetable Harmony:
    • In the same skillet, cook the frozen peas and carrots until just tender. Combine them with the cooked and shredded chicken in a mixing bowl.
  4. Creamy Union:
    • Gently fold in the cream of chicken soup into the chicken and vegetable mixture. Ensure an even coating for a lusciously creamy filling.
  5. Biscuit Magic:
    • Flatten each biscuit round and press it into the greased muffin tin, ensuring it covers the bottom and sides to create a crust for your mini pot pie.
  6. Fill ‘Em Up:
    • Spoon the chicken and vegetable filling into each biscuit cup, allowing it to mound slightly.
  7. Top It Off:
    • Flatten another biscuit round and place it over the filling, sealing the edges with the bottom crust. If desired, create a golden finish by brushing the tops with an egg wash.
  8. Bake to Golden Glory:
    • Bake in the preheated oven for 15-20 minutes or until the biscuit crusts are golden brown.
  9. Cool and Serve:
    • Allow the mini chicken pot pies to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and relish the flaky goodness.

Cook Notes

  • Biscuit Selection:
    • Choose a reliable brand of refrigerated biscuits or explore making your own for an added touch of homemade charm.
  • Doneness Assurance:
    • Ensure the chicken is fully cooked before incorporating it into the filling to guarantee a safe and delicious result.
  • Vegetable Options:
    • Customize the filling by adding other vegetables like corn, green beans, or mushrooms based on your preferences.

Variations for Culinary Creativity

  1. Cheese Lover’s Edition:
    • Sprinkle grated cheddar or mozzarella cheese into the filling for a gooey, cheesy surprise in every bite.
  2. Herbaceous Infusion:
    • Elevate the flavor profile by adding fresh herbs like parsley, chives, or tarragon to the chicken and vegetable mixture.
  3. Spicy Twist:
    • Kick up the heat by incorporating diced jalapeños or a pinch of cayenne pepper into the filling for a spicy kick.
  4. Creamy Mushroom Upgrade:
    • Substitute cream of mushroom soup for a richer and earthier flavor profile.

Keto and Low-Carb Adaptations

Keto Version:

  • Almond Flour Alchemy: Replace the traditional biscuits with a keto-friendly almond flour-based dough for a low-carb crust.
  • Vegetarian Delight: Explore plant-based alternatives by using tofu or cauliflower as a substitute for chicken.

Low-Carb Version:

  • Zucchini Zest: Create a zucchini crust by grating and draining zucchini, then combining it with egg and cheese to form a low-carb base.
  • Cauliflower Wonder: Experiment with a cauliflower-based crust for a low-carb alternative that complements the savory filling.

As the aroma of golden crusts and savory fillings wafts through your kitchen, relish in the satisfaction of creating Easy Mini Chicken Pot Pies that not only warm the stomach but also the soul. Whether you’re serving them as appetizers, party snacks, or a comforting family dinner, these mini pot pies encapsulate the essence of homemade goodness. Experiment with variations, adapt to dietary preferences, and savor the joy of sharing a delightful dish with your loved ones. From the simplicity of the ingredients to the golden perfection of the crust, these mini chicken pot pies are a testament to the magic that happens when ease meets flavor. So, roll up your sleeves, preheat that oven, and embark on a culinary adventure that promises both simplicity and indulgence. May every bite of these miniature delights bring you a taste of coziness and culinary triumph. Enjoy the journey of crafting and savoring these Easy Mini Chicken Pot Pies, and may your kitchen always be filled with the warmth of homemade comfort.

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