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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Pot pies date back to the early Roman Empire and were eventually brought over to America with the first European colonists, using whatever preserved meats were available aboard the ships. Today, most chicken pot pie recipes require making your own pie crust and a buttery, rich, scratch sauce for the chicken and veggies filling. This can mean a lot of time in the kitchen—a luxury most of us don’t have on busy nights! This weeknight-friendly recipe is the answer.
These mini chicken pot pies are delicious on cold fall or winter nights when you’re looking for something warm to fill you up, but your busy schedule puts a cramp in dinner prep time. They use just 4 ingredients and are ready for the oven in just 20 minutes.
In the mood for a more traditional, family-sized pie? Our Classic Chicken Pot Pie recipe is always a hit and is perfect for cozy weekends.
This cozy, handheld twist on chicken pot pie comes together with just a few simple ingredients.
Pillsbury™ Grands!™ Flaky Layers Original Biscuits: They’re perfect for this recipe because they’re easy to work with—no messy mixing or rolling—and they bake up with golden, flaky layers that add satisfying texture to every bite.
Condensed Cream of Chicken Soup: Instead of making the sauce by mixing flour, butter, and broth (who has time for all that stirring?), you can just open a can of this creamy soup and you’re ready to go!
Diced Cooked Chicken: This is a great use for leftover chicken (we love using leftover grilled chicken!), but you could also buy pre-cooked rotisserie chicken at the store. You can sub in turkey, too, if that’s what you have on hand. This recipe is one of our favorites for leftover Thanksgiving turkey!
Frozen Vegetables: We like classic mixed veggies, but you can use any frozen vegetables you have on hand. Easy peasy.
Check out this quick overview, then see the full recipe for all the specifics.
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 cooked frozen mixed veggies, cut-up cooked chicken, and the soup, straight from the can!
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—big enough to hold all the filling without being too big that it crowds the pan and doesn’t bake through. Press each one into a muffin cup, building up a rim to hold in the filling.
Use your fingers, pull the edges of the dough up and over the filling, pinching the dough together to seal and keep the filling from bubbling out during baking.
Bake until golden brown, then let cool a minute before serving. If you move your pot pies too soon, the dough will be too tender and could break open.
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, here’s how to store them.
Place each one in a tightly covered small microwavable food-storage container and store in the refrigerator for up to 2 days.
We do not recommend freezing the pot pies either before or after baking, as the dough will soak up moisture from the filling during the freeze and thaw steps. This creates biscuits with an unappealing, dense texture. However, we do have a fabulous recipe for freezer-friendly mini chicken pot pies that’s made with pie crust, so it’s totally freezable.
To reheat from the fridge, remove the cover from the container. Cover loosely with a paper towel and microwave each pot pie 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.
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 use other 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.
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In medium bowl, combine vegetables, chicken, and soup; mix well.
Press each biscuit into a 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 a 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.
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 10g | 15% |
| Saturated Fat | 3&½g | 18% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1&½g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 20mg | 6% |
| Sodium | 730mg | 31% |
| Total Carbohydrate | 31g | 10% |
| Dietary Fiber | 1g | 6% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 6g | % Value Not Available |
| Protein | 10g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 8% |
| Potassium | 105mg | 3% |
| Vitamin A | Value Not Available | 15% |
| Vitamin C | Value Not Available | 10% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
