A delicious, nostalgic recipe that combines tender chicken, creamy filling, and flaky biscuit crust. These mini pot pies are perfect for busy weeknights, potlucks, or even meal prepping. With just a handful of simple ingredients, you can whip up a batch of these bite-sized comfort food classics that everyone will love.
Ingredients
- Chicken and Filling:
- 1/2 pound boneless, skinless chicken breast (about 1 large breast)
- 1 bag frozen peas and carrots (10–12 oz)
- 1 can cream of chicken soup (10.5 oz)
- Biscuits:
- 2 cans refrigerated biscuits (8 biscuits per can; flaky or homestyle work best)
- Seasonings and Extras:
- Garlic powder – about 1/2 teaspoon
- Onion powder – about 1/2 teaspoon
- Salt and black pepper – to taste
- Cooking spray – for greasing the muffin tin
- Optional Additions:
- Diced onions or celery (sauté with chicken for extra flavor)
- Fresh herbs like parsley or thyme, finely chopped
- Grated Parmesan cheese mixed into the filling
Instructions
1. Preheat Oven and Prepare Muffin Tin
- Preheat your oven to 350°F (175°C).
- Spray each cup of a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
2. Cook the Chicken
- Dice the chicken into small, bite-sized pieces for even cooking.
- Heat a medium skillet over medium-high heat.
- Add a splash of oil (optional) and cook the chicken until it’s no longer pink in the center (about 5–7 minutes).
- Sprinkle in garlic powder, onion powder, salt, and pepper, or any preferred seasonings. Stir to combine, then remove from heat.
3. Prepare the Filling
- Add the frozen peas and carrots directly into the skillet with the cooked chicken (no need to thaw).
- Pour in the cream of chicken soup and stir until the vegetables and chicken are evenly coated.
- Heat gently over low heat until the mixture is warmed through. Remove from heat and set aside.
4. Prepare the Biscuits
- Open the cans of biscuits and separate them.
- Using your hands or a rolling pin, flatten each biscuit into a thin, round disc (about 5 inches in diameter).
- Gently press each disc into the cups of the muffin tin, forming a well. Ensure the dough covers the sides of each cup to create a crust for the filling.
5. Fill the Biscuit Cups
- Spoon about 2–3 tablespoons of the chicken mixture into each biscuit cup. Avoid overfilling to ensure the biscuits bake evenly.
- Optionally, sprinkle a bit of grated cheese (like mozzarella or cheddar) on top of the filling for added richness.
6. Bake the Mini Pot Pies
- Place the muffin tin in the preheated oven and bake for 30–35 minutes, or until the biscuit edges are golden brown.
- Check the bottoms of the biscuits for doneness to ensure they’re fully baked.
7. Cool and Serve
- Let the mini pot pies cool in the pan for 5 minutes to make removal easier.
- Use a butter knife or spoon to gently lift each pot pie from the muffin tin.
Tips for Success
- Customizable Fillings: Swap the peas and carrots for other frozen vegetables like corn, green beans, or diced potatoes.
- Cheese Option: Add shredded cheddar, mozzarella, or Swiss cheese to the filling or sprinkle on top for extra flavor.
- Meal Prep Friendly: These can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven for best results.
- Make It Lighter: Use low-fat cream of chicken soup or substitute with homemade roux for a healthier option.
Serving Suggestions
- Serve with a fresh green salad or roasted vegetables for a balanced meal.
- Pair with a bowl of soup, like tomato or chicken noodle, for a comforting dinner.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Wrap each pot pie individually in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight before reheating.
- Reheat: Warm in the oven at 350°F for about 10–15 minutes, or until heated through.
These Easy Mini Chicken Pot Pies are not only delicious but also incredibly versatile. Perfect for a weeknight dinner, potluck, or meal prep, they’re a family favorite that’s sure to become a staple in your recipe collection! 😊