If you’re craving a cozy, comforting dish that feels like a warm hug in every bite, this Creamy Chicken Mini Pot Pies Recipe is exactly what you need. These delightful single-serving pies are bursting with tender chicken, vibrant mixed vegetables, and a velvety cream of chicken soup base, all wrapped in fluffy biscuit dough. They’re quick to prepare but taste like you spent hours in the kitchen, making them the perfect go-to for busy weeknights or casual gatherings. Plus, these mini pot pies are as cute as they are delicious, bringing a little extra joy to your dinner table.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect texture and flavor in this Creamy Chicken Mini Pot Pies Recipe. Each component plays a crucial role, from the rich creaminess of the soup to the fresh pop of color from the veggies. Don’t overlook the refrigerated biscuit dough—it’s your shortcut to a flaky, golden crust that wraps everything in warmth.
- Cream of chicken soup: This creates the creamy, comforting sauce that ties the filling together beautifully.
- Mixed vegetables (1 cup, defrosted): Adds vibrant color, texture, and freshness to your filling—Birds Eye mix works wonders here.
- Refrigerated biscuit dough (room temperature): Ensures a soft, flaky crust that browns to perfection without fuss.
- Cooked chicken (3/4 cup): Using rotisserie or leftovers infuses the pot pies with juicy, savory goodness.
How to Make Creamy Chicken Mini Pot Pies Recipe
Step 1: Preheat and Prepare Your Ingredients
Start by preheating your oven to 375°F (190°C). While the oven warms up, gather your cooked chicken, defrosted mixed vegetables, and have the cream of chicken soup ready. Make sure your refrigerated biscuit dough is at room temperature to help it bake evenly and rise nicely.
Step 2: Mix the Filling
In a bowl, combine the cream of chicken soup with the mixed vegetables and cooked chicken. Stir gently to coat all the ingredients evenly with the creamy soup base. This mix will transform into a luscious filling that’s both hearty and silky smooth.
Step 3: Shape the Biscuit Dough
Open your biscuit dough package and separate the biscuits. Press each biscuit out slightly on a clean surface to create a flat dough disc, large enough to line your muffin tin cups comfortably. The dough will serve as the pie crust, cradling the delicious filling you prepared.
Step 4: Assemble the Mini Pot Pies
Lightly grease a muffin tin, then press each dough disc into the bottom and up the sides of each muffin cup. Spoon the creamy chicken and vegetable filling into each crust, filling them just below the rim to avoid overflow during baking.
Step 5: Bake Until Golden
Place the muffin tin in the preheated oven and bake the pies for 18 to 20 minutes, or until the biscuit dough is golden brown and cooked through. The filling should be bubbly and hot, signaling that your creamy chicken mini pot pies are ready to enjoy.
How to Serve Creamy Chicken Mini Pot Pies Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle some chopped fresh parsley or thyme over the pies just after baking. A tiny dollop of sour cream or a light drizzle of hot sauce can also ramp up the cozy, comforting vibes in the most delightful way.
Side Dishes
These mini pot pies pair beautifully with crisp green salads for a refreshing contrast or creamy mashed potatoes for double the comfort. Steamed green beans or roasted carrots can add a lovely earthy note and extra nutrition, keeping things balanced and inviting.
Creative Ways to Present
Serve these adorable mini pies on a rustic wooden board or festive platter for casual family dinners or parties. You can also nestle them inside mini cast iron skillets or little ceramic ramekins to elevate their charm, making every serving feel special and homey.
Make Ahead and Storage
Storing Leftovers
If you have any leftover creamy chicken mini pot pies, allow them to cool completely before covering and storing in the refrigerator. They will keep well for up to three days, making them a handy option for next-day lunches or quick snacks.
Freezing
You can freeze unbaked assembled pies on a baking sheet until solid, then transfer them into freezer bags for up to one month. When you’re ready to enjoy, simply bake them from frozen, adding a few extra minutes to the baking time to ensure they’re heated through.
Reheating
Reheat your mini pot pies in a 350°F (175°C) oven for about 10-12 minutes to refresh the crust’s flakiness and warm the filling thoroughly. Microwaving works in a pinch but may soften the crust, so the oven is always best for keeping that wonderful texture.
FAQs
Can I use homemade biscuit dough instead of refrigerated dough?
Absolutely! Homemade biscuit dough will add a personal touch and can be customized to your taste. Just make sure it’s rolled out to a similar thickness and pressed gently into your muffin tin cups for even baking.
What can I substitute for the cream of chicken soup?
If you want to avoid canned soup, you can make a simple homemade white sauce with butter, flour, chicken broth, and cream or milk. This homemade version offers more control over seasoning and ingredients.
Is it possible to make this recipe vegetarian?
Yes! Swap out the chicken for hearty vegetables like mushrooms, potatoes, or tofu, and use cream of mushroom or a vegetarian cream soup instead of cream of chicken. It’s still creamy, comforting, and utterly satisfying.
Can I add cheese to the filling?
Adding shredded cheese like cheddar or mozzarella can make your pot pies extra indulgent. Mix it into the filling before baking or sprinkle some on top for a golden, bubbly crust that adds a new layer of flavor.
How many mini pot pies does this recipe make?
This Creamy Chicken Mini Pot Pies Recipe yields four delicious mini pies, perfect for a small family dinner or an intimate gathering where everyone gets their own personal-sized pot pie.
Final Thoughts
This Creamy Chicken Mini Pot Pies Recipe is a beautiful blend of simplicity and satisfaction, perfect for cozy nights and sharing good company. Once you try these tender, flavorful pies wrapped in flaky biscuit crust, you’ll understand why they’ve become a favorite. Go ahead and give them a whirl—your taste buds will thank you!
Print
Creamy Chicken Mini Pot Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 mini pot pies
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Chicken Mini Pot Pies are a quick and comforting meal perfect for busy weeknights. Combining creamy chicken soup, tender mixed vegetables, and cooked chicken all wrapped in flaky refrigerated biscuit dough, these individual pot pies bake up golden and delicious in just 20 minutes. Perfect for using up leftover chicken, they are easy to prepare and guaranteed to please the whole family.
Ingredients
Filling
- 1 can cream of chicken soup
- 1 cup defrosted mixed vegetables (Birds Eye brand recommended)
- 3/4 cup cooked chicken (rotisserie or leftover chicken works great)
Crust
- 1 package refrigerated biscuit dough (room temperature for best results)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the mini pot pies perfectly.
- Prepare Filling: In a mixing bowl, combine the cream of chicken soup, defrosted mixed vegetables, and the cooked chicken. Stir well until all ingredients are evenly incorporated.
- Prepare Biscuit Dough: Separate the refrigerated biscuit dough into individual biscuits. On a clean surface, gently flatten each biscuit slightly to create a round base for the mini pot pies.
- Assemble Mini Pot Pies: Place the flattened dough rounds into a greased muffin tin or similar baking mold, pressing to form a small cup shape. Spoon the chicken mixture evenly into each dough cup, filling them about three-quarters full.
- Create Top Crust: Flatten remaining biscuit pieces or cut small rounds to cover the filling. Place on top of each filled biscuit cup, sealing the edges gently to encase the filling. You can pinch the edges or crimp with a fork for a decorative seal.
- Bake: Place the filled muffin tin in the preheated oven and bake for about 20 minutes, or until the biscuit crust is golden brown and cooked through.
- Cool and Serve: Let the mini pot pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm for best flavor and texture.
Notes
- Room temperature biscuit dough is easier to work with and produces flakier crusts.
- Using rotisserie chicken saves time and adds extra flavor.
- You can customize the vegetables based on preference or seasonality.
- For a crispier top, brush the biscuit tops with a little melted butter before baking.
- Leftover pot pies can be refrigerated for up to 3 days and reheated in the oven for best texture.
