Mini Chicken Pot Pies

Mini Chicken Pot Pies consist of a quick and easy chicken pot pie filling in a buttery biscuit cup. This wonderfully easy southern meal can be on the table in under 30 minutes. Serve it with a green salad for a full meal the whole family will love.

Rotisserie chicken, frozen mixed vegetables, refrigerated biscuits, and canned soup make this recipe a cinch to make. These individually portioned Chicken Pot Pies are pure comfort food.

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Tips For Making Mini Chicken Pot Pies

• This is a great recipe for using up leftover chicken. If you don’t have leftover chicken, use rotisserie chicken.
• I use frozen mixed vegetables with carrots, peas, green beans, and corn. You could use a mixture of just peas and carrots if you wish. The vegetables do need to be defrosted before hand which you can easily do in the microwave.
• You should be able to get these Mini Chicken Pot Pies out easily if you coat your muffin tray well with cooking spray. Let them cool for a minute of two once you remove them from the oven and then run a knife around the edges.
• If you can’t find regular flaky layers biscuits, you can use any type of Grands biscuits. You can even use crescent roll dough. Just cut it to fit the muffin cups.

How To Serve

If you’re looking for an easy weeknight meal that is family-friendly, you can’t beat these Mini Chicken Pot Pies. They go great with a salad with Creamy Parmesan Dressing or Spicy Sweet Roasted Sweet Potatoes.

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More Chicken Pot Pie Recipes

• Easy Chicken Pot Pie
• Inside Out Chicken Pot Pie
• Chicken Pot Pie Turnovers
• Cheesy Chicken Pot Pie
• Chicken Pot Pie Noodles
• Chicken Pot Pie Bubble-Up