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Mini Chicken Pot Pie

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Updated Oct 17, 2024
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Most traditional chicken pot pie recipes require making your own pie crust and a buttery, rich, scratch sauce for the familiar chicken and veggies filling. This can mean a lot of time in the kitchen a luxury you might not have on busy nights. How can you take all the coziness of a scratch recipe and make it more weeknight friendly? This recipe is the ticket! When you crave the soothing comfort of chicken pot pie, our individual chicken pot pies use just 4-ingredients to quickly put together a busy-night version of the classic favorite to devour. And the individual size means everyone gets their own—no there’s no fighting over which piece is bigger.

These Grands mini chicken pot pies are particularly delicious on cold fall or winter nights when you’re looking for something warm to fill you up. It’s perfect for those nights your busy schedule puts a cramp in dinner prep time. It’s ready for the oven in just 20 minutes! Pull out this recipe any time you’re in the mood for a comforting meal without a hassle and enjoy the blissful, calm, enjoyment of savoring these mini chicken pot pies after a hectic day.

How to Make Mini Chicken Pot Pies

It’s too easy to make these chicken pot pie cups, almost embarrassingly easy. Check out the simple steps here and refer to the recipe for all the specifics. You’ll have these pot pies on your fork and in your mouth in about as fast as you can say, “homemade.”

Grease the Pan

For this recipe start with a 12-cup regular muffin pan. Use cooking spray to grease 8, you can leave the remaining 4 muffin cups completely empty.

Mix the Filling

Mix the cooked frozen mixed veggies, cut-up cooked chicken, and the soup—straight from the can! There’s no need to add any other ingredients to make a rich, thick, chicken pot pie filling.

Form the Biscuit Cups

For this step, keep the biscuit dough unopened in the refrigerator until you’re ready to make the cups. It will prevent the dough from getting soft and warm, which can make it more difficult to work with. Using your fist and/or fingers, press each biscuit into a 5 1/2-inch round. Size matters here—you need rounds big enough to hold all the filling without them being too big that they crowd the pan and don’t bake through. Press each large round into a muffin cup, building up a rim that can hold in all the filling and keep it from spilling.  

Enclose the Filling

Use your fingers, pull the edges of the dough up and over the filling, pleating and pinching the dough together to seal in the filling. This is necessary to keep the filling from bubbling out during baking.

Bake and Cool

Bake the pot pies until they are golden brown. Place the muffin pan on a cooling rack. Let the pot pies cool a minute before serving them. Move them too soon and the dough will be too tender and could break open.

Grands! Mini Chicken Pot Pie Variations

Want to skip a trip to the store and use up ingredients you already have on hand? Want to put your own spin on the easy mini chicken pot pies? Try any of these simple variations:

A Biscuit for Every Taste: Rather than use the Grands!™Flaky Layers Original biscuits, you can variations of Pillsbury biscuits of Grands! Biscuits (8 count) for this recipe.

Swap the Veggies: 2 cups of any cooked vegetables can be used in place of the frozen mixed vegetables. Just be sure they are about 1/2-inch in size; cooked and drained before adding to the filling in step 1. Don’t be tempted to boost your veggies in this recipe. The biscuits are designed to only hold the filling made with 10 oz (2 cups) of veggies.

Pickin’ Chicken: No diced cooked chicken in the fridge? You can use rotisserie chicken, canned chicken (drain it first), frozen (thawed) grilled chicken breast pieces. Whatever you use, be sure to cut it into 1/2-inch pieces. You can also use other cooked poultry other than chicken. This recipe is a great one to use up some of your cooked holiday turkey. Or dice smoked or precooked chicken sausages. You’ll need to chop 2 or 3 sausages to equal 1 cup.

Storing and Reheating Leftovers of Mini Chicken Pot Pies

For the best taste and texture, we recommend making and serving these mini pot pies the same day you make them. If you do find yourself with leftovers. Place each one in a tightly covered small microwavable food-storage container and store in the refrigerator up to 2 days.

To reheat, remove cover from container. Cover loosely and microwave each separately, on medium-high (70%), about 1 to 1 1/2 minutes or until heated through. The biscuit portion of the pot pie will soak up some of the moisture from the filling, making them heavier in texture with a thicker filling.

We do not recommend freezing the pot pies either before or after cooking, as the dough will soak up moisture from the filling during the freeze and thaw steps. This creates biscuits with an unappealing dense, rubbery texture. However, we do have a fabulous freezer-friendly mini chicken pot pies recipe made with pie crust, that is totally freezable. These luscious pot pies have the same savory chicken pot pie filling inside a tender, flaky Pillsbury pie crust.

There are several brand responses about whether freezing these can be done, which should be reworded to refer them here or taken down, so that we don’t have contradictory info or seem to be misleading consumers.

Other Mini Meals

If your family likes meals where every person gets their own mini version, you’ll love these other mini meal ideas:

Mini Cheese Pizzas use only 4 ingredients to get these homemade, simple pizzas on the table, in a flash.

Mini Chili Pot Pies are made with a simple chili mixture, topped with a buttery Grands!™ biscuit, and sprinkled with cornmeal, as a very clever crust.

Mini Beef and Tater Tot Casseroles offer the hearty flavors of ground beef with barbecue sauce in muffin-size portions. Topped with potato nuggets and covered in a layer of cheddar cheese goodness, these mini casseroles are a winning combination.

More About This Recipe

  • You are only four ingredients away from a delicious mini chicken pot pie. In less than an hour, this recipe is done and serves eight people. Don’t feel limited by the ingredient list! You can substitute in any of your favorite frozen vegetables you have on hand to cater to your family’s taste. You can even swap in cooked turkey for the chicken, if that’s what you have on hand or prefer. A classic comfort food, pot pies have been around for centuries. Pot pies date back to the early Roman Empire and were eventually brought over to America with the first European colonists. According to the cookbook American Cookery, published in 1796, traditional pot pies included chicken or beef, and also “Sea Pie,” which was originally developed aboard ships and used whatever preserved meats were available. Sure, we all know what a classic chicken pot pie looks like, but what about a pretzel-topped pot pie? There are even more twists on traditional pot pie recipes to choose from for your next meal.

Frequently Asked Questions

How To Keep Mini Pot Pies from Sticking

We discovered a few tips for keeping your mini pot pies from sticking to the pan while creating and testing this recipe. Follow these tips for getting your mini pot pies out of the pan with ease:

Spray the Muffin Cups Generously: Be sure to spray the muffin cups well. Make so that there is no uncovered areas where the filling could stick to them.

Small Pieces, Please: Be sure to cut the cooked chicken into 1/2-inch pieces. If you substitute any other veggies or poultry (see Grands! mini chicken pot pie variations above), be sure they are all 1/2-inch in size.

Stick to Amounts Called For: You may be tempted to “stuff” these pot pies with extra ingredients, but resist. Overstuffed pies lead to the filling bubbling out of the biscuit dough and onto the pan. The stuck-on filling will make it harder to remove the pot pies from the muffin cups. Be sure to use a 10-oz bag of mixed veggies, rather than a 12-oz bag. And use just a cup of diced chicken.

Building a Better Biscuit Crust: Be sure to measure that you’ve pressed the biscuits to 5 1/2-inches in diameter. This is the perfect size to hold the filling ingredients. When the dough is placed in the muffin cups, be sure to build up a rim of 3/4-inch high to ensure that all the filling can be contained.

Spoon the Filling with Care: Be careful to spoon the filling into the biscuit dough-lined muffin cups, so that none of it spills onto the pan. Any stuck-on filling can make it difficult to remove the pot pies after they are baked.

Seal the Deal: Be sure to seal the rim of biscuit dough by pinching and pleating it up and over the filling, so none can escape.

Use a Metal Spatula to Loosen Pot Pies: The rounded end of a metal spatula helps to loosen the pot pies from the pan without damaging them. Once you can lift one side of a pot pie, you can with the other hand, place a cookie spatula under the pot pie to remove it without it breaking open.

Mini Chicken Pot Pie

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 4
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, combine vegetables, chicken and soup; mix well.
  • Step 
    2
    Press each biscuit into 5 1/2-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Step 
    3
    Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition

250 Calories
10g Total Fat
10g Protein
31g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
730mg
31%
Potassium
105mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
6%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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