Delicious Mini Chicken Pot Pies Recipe

Are you in need of a comforting and easy-to-make dish that will delight everyone from picky eaters to food enthusiasts? Look no further than these delightful Mini Chicken Pot Pies. These individual portions of flaky crusts filled with creamy chicken and veggie goodness are a true crowd-pleaser. Trust me when I say, once you try these Mini Chicken Pot Pies, they will become a regular in your meal rotation.

My journey with these Mini Chicken Pot Pies began during a hectic holiday season, and they quickly became my go-to dish for various occasions. From bringing joy to family gatherings to being a thoughtful gift for friends in need, these little comfort bombs never fail to impress. With a simple yet delicious recipe like this, you’ll find that sometimes, less is truly more when it comes to classic comfort food favorites. So, roll up your sleeves and get ready to bake up a batch of these Mini Chicken Pot Pies that will have everyone asking for seconds.

Quick Benefits

• Portion-controlled comfort food perfect for feeding a crowd without the hassle of a full pie
• Versatile recipe with easy substitutions for dietary preferences like dairy-free, vegetarian, and even Thanksgiving leftovers
• Can be made ahead, frozen, and reheated for a convenient meal option with a crispy biscuit crust

Why You’ll Love This Delicious Mini Chicken Pot Pies Recipe Recipe

• Convenience: Perfect for busy days or chaotic holidays, these mini chicken pot pies are quick and easy to make, offering a comforting meal without spending hours in the kitchen.
• Crowd-Pleaser: Loved by picky eaters and discerning foodies alike, these individual portion-controlled pot pies are sure to please a variety of palates.
• Versatile: Easily adaptable to dietary preferences or leftovers, you can customize ingredients to suit dairy-free, vegetarian, or post-Thanksgiving turkey variations.
• Comforting: With a creamy filling and flaky biscuit topping, these mini pot pies provide a warm and cozy hug in every bite, perfect for comforting sick friends, new parents, or yourself.
• Special Touches: Elevate the dish with simple additions like a drizzle of honey, a sprinkle of cheddar, or a cranberry sauce twist, making them perfect for casual dinners or special occasions.
• Make-Ahead: Prep ahead for busy days or surprise guests by freezing them individually, ensuring you always have a delicious, ready-to-bake meal on hand.

Ingredients for Delicious Mini Chicken Pot Pies Recipe

Main Ingredients

• 1 can (10.5 oz) cream of chicken soup
• ½ lb boneless chicken breast, diced
• 1 cup frozen peas & carrots
• 2 cans refrigerated biscuits (8-count each)

Seasonings

• ½ tsp onion powder
• ¼ tsp salt
• ½ tsp garlic powder

Other

• Cooking spray

How to Make Delicious Mini Chicken Pot Pies Recipe

Step 1: Prep

Preheat the oven to 350°F and grease a muffin tin with cooking spray.

Step 2: Cook chicken

Cook diced chicken with garlic powder, onion powder, and salt until cooked through.

Step 3: Mix filling

Combine frozen peas and carrots with cream of chicken soup, stirring until mixed.

Step 4: Assemble

Flatten each biscuit and press into muffin cups, then fill with the chicken mixture.

Step 5: Bake

Bake for 30-35 minutes or until the biscuit crust turns golden brown.

Storage Tips

After making a batch of Mini Chicken Pot Pies, storing them properly will help maintain their freshness. These pot pies can be stored in the refrigerator for up to 3 days. To store them, allow the pot pies to cool completely, then wrap each pie individually in plastic wrap before placing them in an airtight container or freezer bag. When ready to enjoy, reheat the pot pies in a 300°F oven for about 10 minutes to restore the crispiness of the biscuits. Avoid using the microwave for reheating as it can make the biscuits soggy.

If you wish to freeze the Mini Chicken Pot Pies for longer storage, ensure they have cooled completely before wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. To reheat from frozen, unwrap the pot pies, place them on a baking sheet, and bake at 350°F for approximately 20 minutes. This method will help preserve the texture and flavor of the pot pies. These pot pies are versatile and can be enjoyed as a convenient make-ahead meal or a tasty lunch option by reheating them thoroughly before serving.

Ingredient Substitutions

For a vegetarian version of these mini chicken pot pies, you can easily substitute the diced chicken with chickpeas and swap the cream of chicken soup with vegetable soup. This swap maintains the heartiness and flavor of the dish while catering to dietary preferences or restrictions. Additionally, incorporating extra vegetables like mushrooms, celery, or corn can still work well in the filling, but be cautious of adding too many as they may make the mixture too wet and affect the consistency of the pot pies.

If you or someone you’re cooking for has a dairy sensitivity, consider using a dairy-free alternative like oat milk-based cream of mushroom soup instead of the cream of chicken soup. This substitution maintains the creamy texture of the filling without compromising on flavor. You can also experiment with different herbs or spices to enhance the taste profile, such as adding a sprinkle of cheddar on top before baking for a crispy, cheesy finish. Remember to adjust the seasoning to taste when making these ingredient swaps to ensure the final dish is flavorful and satisfying.

Serving Suggestions

For a creative serving suggestion, try turning these mini chicken pot pies into a fun appetizer at your next gathering. Remove the biscuits from the cans, flatten them slightly, and press them into mini muffin tins to create a cup shape. Fill each cup with the chicken pot pie filling, bake until golden brown, and serve them as bite-sized party snacks. Your guests will love the individual portions that are easy to eat while mingling!

Another idea is to elevate the presentation by serving these mini chicken pot pies in small ramekins or mini cast iron skillets for a charming rustic touch. Top each pot pie with a fresh sprig of thyme or a sprinkle of parsley before serving to add a pop of color and a touch of freshness. This not only enhances the visual appeal but also makes each serving feel more special and gourmet.

FAQs for Delicious Mini Chicken Pot Pies Recipe

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, you can use homemade biscuit dough instead of refrigerated biscuits in this recipe. Just make sure to roll out the dough to the appropriate size to fit your mini pot pie cups.

Can I substitute the cream of chicken soup with a different type of soup?

Yes, you can substitute the cream of chicken soup with cream of mushroom soup or any other cream-based soup of your choice. Just keep in mind that it will alter the flavor profile of the pot pies.

How long can I store the mini chicken pot pies in the fridge?

You can store the mini chicken pot pies in the fridge for about 3 days. Make sure to reheat them in the oven at 300°F for about 10 minutes to maintain the crispy texture of the biscuits.

Can I freeze the mini chicken pot pies?

Yes, you can freeze the mini chicken pot pies for later consumption. Cool them completely, wrap them individually in plastic wrap, and store them in freezer bags. To reheat from frozen, unwrap, place on a baking sheet, and bake at 350°F for about 20 minutes.

Conclusion

As you embark on your culinary journey to create these Mini Chicken Pot Pies, remember that simplicity often reigns supreme when it comes to comforting classics. These individual servings are not just delicious, they are also versatile and have the power to bring joy to those around you. Whether shared with loved ones during a gathering or gifted to someone in need of a warm embrace, these pot pies are sure to leave a lasting impression.

So go ahead, whip up a batch of these Mini Chicken Pot Pies and watch them disappear before your eyes, leaving smiles and satisfied bellies in their wake. Embrace the ease and comfort of this recipe, and let its humble charm remind you that sometimes the most cherished dishes are the ones that require minimal effort but deliver maximum flavor. Here’s to creating memories and spreading warmth, one Mini Chicken Pot Pie at a time.

Delicious Mini Chicken Pot Pies Recipe

“Simple yet irresistible mini chicken pot pies – individual comfort bombs that taste like home, perfect for sharing or indulging solo.”

Print Recipe Pin Recipe

Prep Time15 Minutes

Cook Time35 Minutes

Total Time50 Minutes

CuisineAmerican

Skill LevelEasy

Servings16 Servings (16 mini pot pies)

Ingredients

Main Ingredients

• 1 can (10.5 oz) cream of chicken soup
• ½ lb boneless chicken breast, diced
• 1 cup frozen peas & carrots
• 2 cans refrigerated biscuits (8-count each)

Seasonings

• ½ tsp onion powder
• ¼ tsp salt
• ½ tsp garlic powder

Other

• Cooking spray

Instructions

1. Prep: Preheat the oven to 350°F and grease a muffin tin with cooking spray.
2. Cook chicken: Cook diced chicken with garlic powder, onion powder, and salt until cooked through.
3. Mix filling: Combine frozen peas and carrots with cream of chicken soup, stirring until mixed.
4. Assemble: Flatten each biscuit and press into muffin cups, then fill with the chicken mixture.
5. Bake: Bake for 30-35 minutes or until the biscuit crust turns golden brown.