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A close-up shot of eight golden-brown mini chicken pot pies baked in a standard muffin tin, featuring flaky biscuit crusts and creamy filling visible at the top.

Easy Mini Chicken Pot Pies

These easy mini chicken pot pies are comfort food made simple — creamy filling, tender chicken, and flaky biscuit crusts baked to golden perfection. Perfect for weeknights or gatherings!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 mini pies
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 1/2 cups cooked chicken shredded or diced
  • 1 cup frozen mixed vegetables thawed
  • 1 can cream of chicken soup 10.5 oz can
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
Crust
  • 1 package refrigerated biscuit dough 8-count can

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with cooking spray.
  2. In a mixing bowl, combine shredded chicken, thawed vegetables, cream of chicken soup, salt, and pepper. Stir until evenly mixed.
  3. Separate biscuit dough and press each biscuit into the bottom and sides of the muffin cups, forming a small crust.
  4. Spoon the chicken mixture evenly into each biscuit cup, filling nearly to the top.
  5. Bake for 20–25 minutes, or until biscuits are golden brown and filling is hot and bubbly.
  6. Let cool for a few minutes before removing from the tin. Serve warm and enjoy!

Notes

For extra flavor, sprinkle a little shredded cheddar on top before baking. These also freeze beautifully — just reheat in the oven for a quick meal.