Mini Chicken Pot Pies: 30-Minute Family Favorite Perfection
Mini Chicken Pot Pies are a quick and easy weeknight dinner option, perfect for busy families. These bite-sized pies feature a creamy chicken and vegetable filling wrapped in golden biscuit dough.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 mini pies 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 tsp garlic powder
- ½ tsp dried thyme
- Salt & pepper to taste
- 1 can refrigerated biscuit dough (8-count)
- Fresh thyme or parsley for garnish (optional)
- Non-stick spray or butter for greasing
Instructions
- Preheat oven to 375°F. Spray a muffin tin with non-stick spray.
- In a bowl, mix shredded chicken, frozen veggies, cream of chicken soup, garlic powder, thyme, salt, and pepper.
- Flatten each biscuit and press into the muffin tin cups, forming little dough bowls.
- Spoon the chicken mixture into each biscuit cup until full.
- Bake for 18–20 minutes or until the biscuits are golden and the centers are bubbly.
- Garnish with fresh thyme or parsley. Let cool slightly before serving.
Notes
- Use leftover rotisserie chicken for an even quicker meal.
- Substitute cream of mushroom soup if preferred.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg