I’ve been wanting to share my mini chicken pot pies recipe for weeks now. You know how we sometimes have leftover chicken and want to make a “new” recipe for the family?
I like easy-to-make inexpensive recipes. If you watch your coupons you’ll see Pillsbury’s “buy one get one free” deals several times a year. When I see those marked down like that I like to buy a few for the refrigerator. Just check the dates on the coupons and use them up before they expire.
This recipe has only 5 ingredients, you can have dinner on the table in less than an hour. Sometimes I need a quick meal at the last minute, and this one is perfect for the family.
It has creamy potato soup with shredded chicken, veggies, and biscuit pastry all wrapped up into a perfect mini chicken pot pie. This recipe is the ultimate comfort food, my friends.
Mini Chicken Pot Pies
Kitchen Items You May Need:
- Cream of Potato Soup: The perfect canned condensed soup for pot pie! I think Campbell’s variety is the best. It’s a combination of potatoes, onions, and a delicious rich creamy buttery sauce.
- VEG-ALL: A can that contains the perfect combination of 7 vegetables, cut up just right for the pot pie. Potatoes, green beans, carrots, peas, celery, corn, and lima beans. So simple and easy! Check your store for this product. I found some at Krogers (Smiths).
- Chicken (I used rotisserie chicken): I love to use a rotisserie chicken that can be bought at the store, ready to use and off the bone. It’s cooked and has a delicious roasted flavor! It’s ready to be cut up into bite-sized pieces! Cooked chicken in a can is also an option.
- Canned Biscuits: They are prepared and ready to go! They provide a savory flavor of butter and a homemade flaky crust! Any brand will work.
- Egg (slightly beaten): Browns the pie crust during the cooking process. Adds a deliciously rich flavor to the pot pie!
Step One: Gather the Ingredients – Preheat the Oven
This mini chicken pot pie recipe only has 5 ingredients! It has cream of potato soup, refrigerated canned biscuits, Veg-All veggies, shredded chicken, and an egg to wash the top pastry layer. Preheat your oven to 375 degrees.
Step Two: Drain The Veggies
Use a colander to drain the liquid from the Veg-All can.
Step Three: Gather the Mixture of Ingredients for the Pie
Grab the cans of cream of potato soup, veggies, and shredded chicken.
Step Four: Combine the Mixture
Combine the shredded chicken, cream of potato soup, and Veg-All ingredients in a medium-sized bowl. Stir until blended. Please note, I didn’t add salt, I felt like the ingredients had plenty already. My other chicken pot pie has pepper and thyme, I’ll try those spices next time.
Step Five: Flatten The Biscuits
Flatten the biscuit sections into small disks so they’re ready to press one biscuit down into each greased (12) muffin cup.
Step Six: Push the Biscuits into Muffin Tins
Push 12 of the biscuits into the muffin tin. They’ll take the form of a small dish. Set the other four biscuits aside.
Step Seven: Scoop Mixture Into Muffin Tins
Scoop about 1/3 cup of the chicken mixture into each biscuit. Yes, they’ll be pretty full!
Step Eight: Cut the Remaining Biscuits into Thirds
I used a pizza cutter to cut the remaining 4 biscuits into 12 pieces.
Step Nine: Criss Cross The Tops
Then I took those 12 pieces of “biscuit dough” and split them into two pieces to make an X on top of the mini chicken pot pies.
Step Ten: Brush Tops with Egg
Whisk the egg and use a pastry brush to spread the egg wash over the top crust of each mini chicken pot pie. Bake for 25-30 minutes, or until heated through. The biscuit crust should be a light golden brown. Serve warm.
Mini Chicken Pot Pie Recipe
- 1-1/2 cups cooked shredded chicken (I used rotisserie chicken)
- 2 10.5-ounce cans Cream of Potato Soup
- 1 15-ounce can of Veg-All, drained
- 2 16.3-ounce can of refrigerated biscuits (8 biscuits in each can)
- 1 egg
Preheat your oven to (350°F) = (176°C).
Grease your muffin tin (12 sections).
Combine the shredded chicken, cream of potato soup, and Veg-All ingredients in a medium-sized bowl.
Flatten the biscuit sections and press one biscuit down into 12 muffin cups.
Scoop about 1/3 cup of the chicken mixture into each biscuit.
I cut the remaining four biscuits into thirds to make 12 pieces and then separated those pieces into two pieces to put on top of the mini pies.
Whisk the egg and brush the top of each mini chicken pot pie with some egg.
Bake for 25-30 minutes or until heated through. The biscuit crust should be a light golden brown. Serve warm.
How do I store the leftovers?
I placed the individual mini chicken pot pies in a Tupperware-type container with an airtight lid and seal. They’ll keep for 3-4 days when properly stored in your refrigerator. If you put them in a bowl and cover them with plastic wrap or foil they should do ok too
If you make a lot of these pies you might want to consider putting them in an airtight container and storing them in the freezer until later.
Can I use canned chicken in the recipe?
Yes, you can. I have used the Costco canned chicken breasts in a lot of my recipes and it works great.
Can I use leftover turkey instead of chicken?
This recipe is versatile, you can switch out other meats like turkey, for sure.
Can I add other ingredients?
I have added leftover cooked onions to the mixture and it tastes great. Other spices can also add flavor, like garlic, parsley, and black pepper. Some people will add a little heavy cream too so the pot pie has a very rich and creamy texture. I didn’t add salt since I felt they had enough sodium already.
Could I use pie crust instead of biscuits?
They work great, actually. I’ve cut the pie crust into a 5-inch circle for the bottom crust and 3-inch circles for the top. Fill the bottom crust with the mixture/filling and place the smaller crust on top. You can use any excess dough as needed to cover the pot pie.
Make a few small slits on the top and brush some egg wash on top before baking. I like using either the bisquit or pie crusts since I don’t have to worry about getting my flour and other items out and making my own.
Should I prebake the pastry on the bottom pie crust before baking?
No, there is no need to do that. I make 8 and 9-inch chicken pot pies all the time. They come out perfect and flaky, just like these mini chicken pot pies. You can use a fork to test the crust to make sure it’s cooked the way you like it if you’re concerned
Can I use frozen vegetables instead of Veg-All?
Absolutely, I use to steam my frozen vegetables before adding them to the gravy mixture. The reason you want to steam them ahead of time is to remove the moisture from them. I would steam them, and drain them. You might want to use medium heat to steam them so you don’t overcook the veggies.
Is it possible to use my own pie crust recipe?
Oh yes, this would be such a blessing to make the pastry yourself. I’m working on perfecting my own pie crust recipe. Right now, I just appreciate the easy way these come together without much kitchen time.
Would you consider this to be a healthy meal?
We all have different takes on what constitutes a “healthy” meal. The chicken certainly provides some protein and the veggies some fiber. Like breads, the crust does add to the carbohydrates and calories. Generally, white meat like chicken doesn’t add too much cholesterol.
What can I serve with these mini chicken pot pies?
- A Tossed Salad
- Fresh Fruit
- Orange Slices
- Mashed Sweet Potatoes
- Roasted Broccoli
- Glazed Carrots
- Roasted Asparagus
- Cranberry Sauce
- Butter Peas
- Fresh Vegetable Tray
Let me know if you make these easy mini chicken pot pies! They are perfect for lunch or a quick dinner. Please teach your kids to cook from scratch as often as possible, it’s a well-needed skill. May God Bless this world, Linda