Name: Mini Muffin Pan Chicken Pot Pies Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups frozen mixed vegetables, thawed; 1 (12.5 oz) can chicken breast, drained; 1 (10.5 oz) can condensed cream of chicken soup; Optional seasonings: black pepper, onion powder, thyme, garlic powder, salt (use sparingly); 1 (16.3 oz) tube Pillsbury Grands! refrigerated biscuits

Jump to Recipe

Introduction

These easy mini chicken pot pies are a perfect solution for busy weeknights. Made with Pillsbury biscuits, canned chicken, frozen veggies, and cream of chicken soup, they come together quickly and please even picky eaters. Handheld and satisfying, they’re a cozy family favorite.

The image shows a close-up of a baked pastry with one main layer of thick, golden-brown dough that looks soft and flaky. On top, there is a creamy mixture of cooked vegetables including green beans, bright green peas, yellow corn, and orange carrot pieces, all coated in a melted light-colored cheese or sauce. The vegetable layer sits neatly in the center of the dough, with small bits of cheese melting over. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups frozen mixed vegetables (thawed)
1 (12.5oz) can chicken breast, drained

1 (10.5oz) can condensed cream of chicken soup
1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits

Optional seasoning: black pepper, onion powder, thyme, garlic powder, salt

Instructions

Step 1: Preheat your oven to 375° F and grease 8 slots of a regular-sized muffin tin.

Step 2: Thoroughly drain the canned chicken. In a bowl, mix the chicken with the thawed mixed vegetables and the can of cream of chicken soup. Add optional seasonings such as black pepper, onion powder, thyme, and garlic powder to taste. Use salt sparingly since other ingredients contain salt.
Step 3: Open the tube of biscuits. Using your fingers, flatten each biscuit into a larger round about 5 to 6 inches in diameter.
Step 4: Press each biscuit round firmly into a greased muffin cup, making the dough as thin as possible on the bottom and sides while leaving more dough around the top edges.

Step 5: Spoon a generous amount of the chicken mixture into each biscuit cup. Pull the edges of the dough up and toward the center, forming a concave bowl around the filling.
Step 6: Bake the mini pot pies on the center rack for 20 to 22 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Step 7: Let the pot pies cool for about 5 minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Tips & Variations

Use rotisserie chicken or cooked chicken breast instead of canned chicken for a fresher taste.
Replace mixed vegetables with cooked broccoli, mushrooms, or canned green beans based on your family’s preferences.
For best results, use a metal muffin tin, as silicone pans may not cook the dough evenly.

Season generously with herbs and spices to boost flavor, but go light on salt since the soup is already salty.

Storage

Store leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated 350° F oven for about 10 minutes or until warmed through to maintain crispness. Avoid microwaving if possible, as the dough may become soggy.

How to Serve

The image shows a close-up of a small bread cup with a golden-brown crust that looks soft and slightly puffy. Inside the cup, there is a creamy white sauce mixed with bright yellow corn kernels, green peas, green beans, and orange carrot pieces, giving it a colorful and fresh appearance. The bread cup is placed on a dark flat surface, with other similar bread cups blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but be sure they are cooked or softened before mixing, as the baking time may not be enough to fully cook raw veggies.

Can I freeze these mini chicken pot pies?

Yes, after baking and cooling, you can freeze the pot pies in an airtight container for up to 1 month. Reheat in the oven directly from frozen, adding extra baking time as needed to heat through.