Description
If classic chicken pot pie feels like a warm hug, these mini versions are little handheld cuddles. Creamy chicken and veggies tucked into flaky biscuit cups, baked right in a muffin tin—easy, fun, and perfect for family dinners, parties, or make-ahead lunches. Same cozy flavor, way more convenient.
Ingredients
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2 cups cooked, shredded chicken (rotisserie works great)
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1 cup frozen mixed vegetables (peas, carrots, corn – no need to thaw)
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1 can (10.5 oz / 300 g) cream of chicken soup
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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1 tube refrigerated biscuit dough (8 large biscuits)
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Optional garnish: chopped fresh parsley
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
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Make the filling: In a bowl, mix chicken, frozen vegetables, cream of chicken soup, garlic powder, salt, and pepper. Taste and adjust seasoning.
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Prep the biscuits: Separate biscuits and carefully split each one in half horizontally to make thinner rounds.
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Form crusts: Press 12 biscuit halves into the muffin cups, covering the bottom and sides to form little dough cups.
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Fill: Spoon the chicken mixture evenly into each cup.
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Bake for 15–18 minutes, until biscuits are golden and cooked through.
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Cool slightly (5–7 minutes), then gently remove from the tin. Garnish if desired and serve warm.
Notes
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Use thick filling: Extra liquid can make the bottoms soggy.
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Don’t overbake or biscuits may dry out—golden is perfect.
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Make ahead: Store baked pies in the fridge up to 3 days.
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Reheat smart: Oven or air fryer keeps them crisp; microwave softens the crust.
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Freezer-friendly: Freeze baked pies up to 2 months. Reheat from frozen at 350°F (180°C) until hot