Easy Mini Chicken Pot Pies: Bite-Sized Comfort Food!

These adorable mini pot pies are the perfect quick & cozy meal—flaky biscuit crust, creamy chicken filling, and ready in under 45 minutes! Great for weeknight dinners, meal prep, or freezer cooking.

Why You’ll Love These

Kid-friendly – Fun individual servings!
Pantry-friendly – Uses canned biscuits & soup for ease.
Customizable – Swap veggies or add cheese.
Freezer hack – Extra filling stores for future pies!

Ingredients (Makes ~16 mini pies)

• 2 (8-count) cans refrigerated biscuits (like Pillsbury Grands)
• ½ lb boneless chicken breast, diced small (or use rotisserie chicken!)
• 1 (12 oz) bag frozen peas & carrots
• 1 (10.5 oz) can cream of chicken soup
• Seasonings:
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt + black pepper
• Optional:
  • ½ cup shredded cheddar cheese
  • 1 tsp dried thyme
  • 1 tbsp butter (for sautéing)

Step-by-Step Instructions

1. Prep & Cook Chicken

• Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray.
• In a skillet, cook diced chicken over medium-high heat until no longer pink (5-6 mins). Season with garlic powder, onion powder, salt, and pepper.

2. Make the Filling

• Stir in frozen peas/carrots and cream of chicken soup. Heat through (2-3 mins). Remove from heat.
• Optional: Mix in cheddar cheese for extra gooeyness!

3. Assemble the Pies

• Flatten each biscuit into a 4″ circle. Press into muffin cups, letting edges hang over.
• Fill each with 2 tbsp chicken mixture. Fold edges inward to partly cover filling.

4. Bake

• Bake 30-35 minutes until biscuits are golden brown and filling is bubbly.
• Cool 5 minutes before removing from tin (filling will be lava-hot!).

Pro Tips

Extra Flaky? Brush biscuit tops with melted butter before baking.
Time-Saver? Use rotisserie chicken and skip cooking raw chicken.
Make Ahead? Freeze unbaked pies (wrap tightly) for up to 2 months. Bake frozen + add 10 mins.
No Muffin Tin? Use a 9×13″ dish for one big “pot pie casserole”!

Serving Ideas

Classic: Serve with mashed potatoes & gravy.
Lighter Side: Pair with a crisp apple salad.
Fall Twist: Add diced potatoes to the filling.

Storage & Reheating

Fridge: Keep baked pies for 3 days – Reheat in oven or air fryer to maintain crispness.
Freezer: Freeze unbaked or baked pies (wrap individually) for up to 2 months.

Why These Beat Store-Bought Pot Pies

No mystery meat – You control the ingredients!
Perfect portion size – No wasted leftovers.
Endlessly adaptable – Add mushrooms, corn, or swap the protein.

Final Thoughts

These Mini Chicken Pot Pies are the ultimate comfort food hack—easy, budget-friendly, and guaranteed to please picky eaters. Perfect for busy nights, lunchboxes, or holiday appetizers

More Easy TikTok Recipes to Try:

• 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
• Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
• TikTok Baked Feta Pasta
• TikTok Potato Bake

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