Mini Chicken Pot Pies
Mini Chicken Pot Pies are single-serve pot pies baked in a muffin tin instead of a pie dish. They deliver all the comfort of the classic in a size you can grab right off the party tray.
Golden biscuit cups packed with seasoned chicken, cheddar cheese, and mixed veggies in a rich, savory sauce.
I started making these for potluck season, and the tray never makes the trip home with leftovers. Little pies vanish faster than big ones every single time.
Mini Chicken Pot Pies Recipe Highlights
- Ready in 45 minutes with pantry shortcuts
- Canned biscuits mean no dough making
- One bowl of filling, no cooking first
- Rotisserie chicken keeps prep fast and easy
- Makes 24, built for parties and potlucks
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Rotisserie chicken is the fastest route, and leftover baked or grilled chicken works just as well. Got holiday turkey instead? Use it here, or go all in with our Turkey Pot Pie.
CREAM OF MUSHROOM SOUP – Cream of chicken or cream of celery swaps in can for can. Use the soup straight from the can and skip the milk. The thick filling is what keeps the cups sturdy.
MIXED VEGETABLES – Any 15-ounce cans work, and the classic carrot, corn, green bean, and potato mix gives the prettiest cups. Using frozen instead? Thaw and drain 3 cups first.
BISCUITS – Grab the 8-count 16.3-ounce cans, three of them. The big Grands-style biscuits flatten to the right size for a standard muffin cup.
CHEESE – Cheddar is what I reach for, and Colby Jack or Monterey Jack melt just as nicely. Hold back a small handful for the tops so every cup gets that golden finish.
How To Make Mini Chicken Pot Pies
Please check the printable recipe card below for more detailed instructions.
- Mix the chicken, seasonings, cheese, vegetables, and soup in one big bowl.
- Flatten the biscuits and press them into the muffin cups.
- Fill each cup with the chicken mixture and top with cheese.
- Bake until golden brown and serve warm.
Leftovers and Storage
STORE – Cool completely, then refrigerate in an airtight container for up to 4 days.
FREEZE – Freeze the cooled pies in a single layer, then bag them for up to 3 months. Thaw overnight in the refrigerator.
REHEAT – The air fryer wins here. 325º Fahrenheit for 4 to 5 minutes brings the biscuit right back. A 350º Fahrenheit oven takes about 10 minutes.
MAKE AHEAD – Mix the filling up to a day ahead and refrigerate it. Shape, fill, and bake right before serving so the biscuits bake up fresh.
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Serving Suggestions
GAME DAY TRAY – These chicken pot pie bites disappear by halftime. Set them out with Sweet and Salty Chex Mix and Crockpot Spinach Artichoke Dip and call the spread done.
WEEKNIGHT DINNER – Two or three pies with Honey Butter Skillet Corn or a simple green salad makes an easy sit-down dinner.
POTLUCK PICK – They travel right in the muffin tins and taste just as good warm or at room temperature.
LUNCHBOX – Tuck one into a lunchbox. They reheat fast and hold together neatly.
Recipe Success Tips
COOKIE SCOOP – A large cookie scoop portions the filling fast. Two scoops per cup lands right at a heaping ⅓ cup.
TWO TINS – Both tins fit side by side on the middle rack in most ovens. If yours bake on separate racks, swap them halfway through.
TEMPERATURE CHECK – The filling is ready at a safe internal temperature of 165º Fahrenheit, and a quick-read thermometer settles it in seconds.
EASY RELEASE – Grease the tins well and give the pies 3 to 4 minutes to set. They lift right out with a spoon or small spatula.
EXPERT TIP – Flatten all the biscuits first, then press, then fill. Working assembly-line style keeps the dough cool and easy to shape.
Commonly Asked Questions
Can I Use Cream of Chicken Instead of Cream of Mushroom?
Yes, cream of chicken swaps in can for can with no other changes. Cream of celery works the same way. Whichever soup you pick, use it straight from the can without adding milk. The thick filling is what keeps the biscuit cups sturdy enough to pick up and eat by hand.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Yes, mix the filling up to a day ahead and keep it refrigerated. Shape and fill the cups right before baking so the dough stays easy to work with. Fully baked pies are the best make-ahead of all. They reheat in the air fryer in about 5 minutes and taste fresh-baked.
Can I Use Crescent Roll Dough Instead of Biscuits?
Yes, crescent dough works with two small changes. Press squares of dough into the cups and pinch the seams closed so the filling stays put. Start checking around 12 minutes, since the thinner dough browns faster than biscuits. The cups come out flakier and a little more delicate.
How Do I Get Crisp Bottoms on Mini Chicken Pot Pies?
Mini chicken pot pies bake up crisp on the bottom when the filling stays thick and the tins sit on the middle rack. Use the soup undiluted, grease the tins well, and give the pies a few minutes to set before lifting them out. The biscuit firms as it cools.
What Is the Difference Between Mini Chicken Pot Pies and a Classic Chicken Pot Pie?
Mini Chicken Pot Pies bake in a muffin tin, so every serving is its own little pie with extra golden crust. Our classic Chicken Pot Pie builds the filling from scratch under a double pie crust, and the Chicken Pot Pie Casserole spreads everything family-style in one pan. Same cozy flavors, three different formats.
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Version |
Slow Cooker Result |
Tenderness |
|
Mini Chicken Pot Pies (this recipe) |
Biscuit cups |
Parties and handheld servings |
|
Chicken Pot Pie |
Double pie crust |
Classic Sunday dinner |
|
Chicken Pot Pie Casserole |
Biscuit topping |
Family-style weeknights |
More Crockpot Favorites
The slow cooker handles these while you do everything else.
Crockpot Chicken and Dumplings – Pillowy dumplings over a rich chicken stew.
Crockpot Chicken and Stuffing – A reader favorite that tastes like a holiday dinner.
Crockpot Tuscan Chicken – Tender chicken in a garlicky sun-dried tomato sauce.
Crockpot Chicken Spaghetti – Cheesy pasta night with almost no cleanup.
Mini Chicken Pot Pies
Ingredients
- 3 cups cooked chicken chopped; rotisserie or leftover both work
- 1½ teaspoons Italian seasoning
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon black pepper ground
- 1½ cups cheddar cheese shredded, plus small handful for the tops
- 2 15-ounce cans mixed vegetables drained
- 2 10.5-ounce cans cream of mushroom soup
- 3 16-ounce cans refrigerated biscuits
Instructions
Make the Filling
- Preheat the oven to 375º Fahrenheit. Lightly grease two 12-cup muffin tins.
- Stir the chicken, Italian seasoning, garlic powder, onion powder, and pepper together in a large bowl.
- Add the cheddar, mixed vegetables, and cream of mushroom soup. Mix until evenly coated.
Shape the Cups
- Separate the biscuits and flatten each one into a 4-inch circle.
- Press each circle into a muffin cup, covering the bottom and sides.
Fill and Bake
- Divide the filling evenly among the cups, about a heaping ⅓ cup each.
- Sprinkle the reserved cheddar over the tops.
- Bake for 18 to 20 minutes, until the biscuits are golden brown.
- Cool in the pans for 3 to 4 minutes, then move to a wire rack. Serve warm.
Notes
BISCUITS
Tested with Pillsbury Grands 8-count cans. With another brand, use 24 biscuits total and watch the bake time.FOOD SAFETY
Chicken is safely reheated at an internal temperature of 165º Fahrenheit.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.