Muffin Tin Chicken Pot Pies made with just 4 simple ingredients in 20 minutes! Easy mini chicken pot pies with tender chicken & vegetables in a creamy sauce. Perfect weeknight dinner!
Making this chicken pot pie recipe with biscuits is so easy, with some simple prep work you can have a delicious meal ready in no time! Give these homemade chicken pot pie with biscuits a try today.
Homemade Chicken Pot Pies with Biscuits
These mini chicken pot pies are a fantastic alternative to the frozen store bought versions. The mixed vegetables provide a healthy addition, the cream of chicken soup makes a perfect thick filling and the cooked chicken adds a great amount of protein. This easy recipe is perfect for chilly day or when you are feeling a bit run down and need a comforting meal. Make this tasty recipe this Fall or Winter season and I assure you it will be a huge hit with your family!
Why you’ll love this simple Pot Pie Recipe
- Flavor in every bite. Because these pot pies are made in a muffin tin, you are guaranteed to have a mixture of meat and veggies in every bite!
- You can adjust to fit your family’s preference. This recipe is great to adjust to meet your families taste. Use a vegetable combination that everyone loves, you can even use fresh veggies if you’d like.
- Great way to use up leftovers. Make this simple and delicious pot pie recipe at the end of the week to use up leftovers from other meals. Have leftover chicken or veggies you didn’t eat? Awesome, chop it up and use in these pot pies!
Easy Chicken Pot Pie Ingredients
Chicken: Use 1 cup of cooked chicken, diced or shredded, to give these pies plenty of protein.
Vegetables: You will need 1 ½ cups of mixed frozen vegetables, heated until warm, for added nutrition.
Cream of chicken: To make these pot pies creamy and delicious, add one 10.5-oz can of condensed cream of chicken soup.
Biscuits: For the easy pie crust, you need one 16.3-oz package of refrigerated biscuits (8 count Pillsbury Grands).
How to make Muffin Tin Chicken Pot Pies
Prep
To get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.
Now, get the oven preheating to 375°F. Next, spray 8 standard muffin pan cups with nonstick baking spray and set aside.
Filling
Then, warm the frozen vegetable medley in the microwave or on the stove according to the package directions. They don’t have to be super-hot, just warmed enough, they will be warmed further during the baking process.
Proceed to mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.
Pie crust
After that, press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.
Now, fill the dough-lined cups with the chicken and vegetable mix about ¾ of the way full.
Bake
Place the pies in the preheated oven and back for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving.
Serve immediately and enjoy!
Muffin Tin Chicken Pot Pies
Ingredients
- 1 cup cooked chicken diced or shredded
- 1 ½ cups mixed frozen vegetables heated until warm
- 10.5 oz condensed cream of chicken soup
- 16.3 oz refrigerated biscuits 8 count Pillsbury Grands
Instructions
- Prep: Get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.
- Preheat the oven to 375°F. Spray 8 muffin pan cups with non stick baking spray and set aside.
- Filling: Warm the frozen vegetable medley in the microwave or on the stove according to the package directions.
- Mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.
- Piecrust: Press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.
- Fill the dough-lined cups with the chicken and vegetable mix.
- Bake: Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving. Serve and enjoy!
Notes
Nutrition
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How long do leftover Muffin Pot Pies last?
You need to store leftovers in the refrigerator and they will last for up to three days. When ready to eat, reheat in a 300-degree oven for 10-15 minutes.
What do you serve with Mini Chicken Pot Pies?
Need some ideas on what to serve with chicken pot pies? I think a simple salad would be a great addition to this meal, try this mandarin orange salad, or this lemon Cesar salad would be great too! Or if you want to double down on the comfort food, make some yummy skillet potatoes.
Need more comfort food recipes? Give some of these a try:
Muffin Tin Chicken Pot Pies are made with only 4 ingredients in just about 30 minutes! These easy mini chicken pot pies have tender chicken and vegetables, baked in a delicious creamy sauce.
Roxanne Justiz says
I love this recipe. I like that its simple to make and it’s quick. It would be something different to take to a get together. I love chicken pot pie but never knew how to make it. I also like that it’s easy on the pocket book. i think i’m adding this to my recipes collection. Can’t wait to try this. Thanks for sharing. Shalom
Jessica says
Thanks Roxanne!!
Martha White says
Is there any way to make a vegan version of these wonderful-sounding mini pot pies? (I have a vegan niece and her husband.) Thank you, both for answering and for your terrific site.
Jessica says
I don’t have much experience with making recipes vegan, but I’d say swap out the chicken for extra veggies, then you’d have to make your own cream-of-veggie soup with a homemade roux using your choice of vegan milk, cornstarch, etc. I’d talk to your niece about how you can adapt it, I bet she’d have great ideas!