🥧 Mini Chicken Pot Pies (Biscuit Cups)
Comforting, creamy, and family-approved!
Description
These Mini Chicken Pot Pies are a comforting twist on the classic chicken pot pie — flaky biscuit dough filled with creamy chicken and vegetables. They’re easy to make, portioned for individual servings, and irresistibly golden and savory. Even picky eaters will love them!
Perfect for cozy dinners, potlucks, or quick meals — these little pies deliver homemade comfort in every bite.
🧂 Ingredients
For the Filling:
- 1 cup cooked chicken, shredded or diced (rotisserie works great)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
- ¼ cup milk
- Salt and black pepper, to taste
- ¼ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
or homemade biscuit dough / puff pastry circles
Optional Garnish:
- Fresh parsley or chives, chopped
👩🍳 Instructions
- Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin. - Prepare the Filling:
In a bowl, combine chicken, mixed vegetables, cream of chicken soup, milk, and seasonings. Stir until smooth and creamy. - Prepare the Biscuit Cups:
Separate biscuits and flatten each slightly with your hands or a rolling pin.
Press each biscuit into a muffin cup, pressing up the sides to create a “bowl.” - Fill the Cups:
Spoon about 2 tablespoons of the chicken mixture into each biscuit cup. - Bake:
Bake for 20–25 minutes, until biscuits are golden brown and the filling is bubbly. - Cool & Serve:
Let cool for 5 minutes before gently removing from the pan. Garnish with parsley if desired.
💡 Notes & Tips
- Short on time? Use pre-cooked rotisserie chicken and frozen vegetables.
- For a richer flavor, add a tablespoon of butter to the filling.
- You can substitute cream of mushroom soup for a deeper flavor or if avoiding chicken soup.
- To make it extra cheesy, stir in ½ cup shredded cheddar to the filling.
- These reheat beautifully — just bake at 325°F for 10 minutes or microwave gently.
🍽️ Servings
- Makes 8 mini pot pies (1 per biscuit).
- Serves 4 people (2 per person).
🔢 Nutritional Information (per mini pot pie)
(Approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 11 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 450 mg |
| Cholesterol | 35 mg |
🌿 Health Benefits
- Protein-Rich: Chicken helps maintain muscle and energy.
- Vegetable Goodness: Peas and carrots provide vitamins A, C, and fiber.
- Portion-Controlled: Baked in muffin tins for easy serving and calorie control.
- Comfort Food Made Lighter: Less crust and no heavy pie dough.
❓ Q&A Section
Q1: Can I freeze these?
A: Yes! Cool completely, wrap each in foil, and freeze up to 2 months. Reheat in the oven at 350°F for 20 minutes.
Q2: Can I use puff pastry instead of biscuits?
A: Absolutely. Puff pastry will give you a flakier, more buttery crust — just reduce baking time slightly (about 18–20 minutes).
Q3: What can I use instead of canned soup?
A: Make your own sauce with 1 tbsp butter, 1 tbsp flour, ½ cup milk, and ½ cup chicken broth, cooked until thickened.
Q4: Can I make them vegetarian?
A: Yes — replace chicken with sautéed mushrooms or chickpeas and use cream of mushroom soup.
Q5: Can I make a large version instead of minis?
A: Definitely. Use a 9-inch pie dish and bake for 30–35 minutes until golden.