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Easy Muffin Tin Mini Chicken Pot Pies with Biscuit Crust

Close-up of a flaky, golden mini chicken pot pies filled with creamy chicken and vegetables.

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Make comforting individual chicken pot pies quickly using store-bought biscuit dough for a simple, flaky crust. These muffin tin pot pies are perfect for weeknight dinners or party appetizers.

Ingredients

Scale
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chicken broth
  • 1/4 teaspoon black pepper
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total)
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a medium bowl, combine the cream of chicken soup, shredded chicken, frozen mixed vegetables, chicken broth, and black pepper. Stir until the mixture is uniform. This is your filling.
  3. Open the can of biscuit dough. Separate the biscuits. Take one biscuit and press it into the bottom and up the sides of each muffin cup to form a crust. You may need to slightly flatten the biscuit first.
  4. Spoon the chicken filling evenly into the biscuit-lined cups, filling them about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the biscuit crust is golden brown and the filling is hot throughout.
  6. Carefully remove the mini pot pies from the muffin tin. Brush the tops lightly with melted butter, if desired.
  7. Let them cool for a few minutes before serving.

Notes

  • You can substitute the biscuit dough with refrigerated pie crust dough cut into circles to fit the muffin tin cups for a more traditional crust.
  • For a richer flavor, use cooked rotisserie chicken.
  • These individual chicken pot pies freeze well; cool completely, then place in a freezer-safe container for up to three months. Thaw overnight and reheat at 350 degrees Fahrenheit until hot.

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