Mini Chicken Pot Pies

These homemade mini chicken pot pies are the ultimate comfort food! Filled with a creamy chicken and veggie filling, all tucked inside golden, flaky biscuit crusts, they’re easy to make and perfect for weeknight dinners or cozy gatherings.

 

Easy Mini Chicken Pot Pie Recipe

• These mini chicken pot pies are the perfect blend of comfort and convenience. The creamy chicken and veggie filling is hearty and flavorful, while the biscuit dough crust is buttery, flaky, and irresistibly golden.
• They’re perfectly portioned for easy serving and simple to throw together. Guaranteed to be a hit with the whole family!
• Plus, they’re freezer-friendly so you can prep extra and freeze them for a busy night!

Ingredients for Homemade Chicken Pot Pies 

• butter
• veggies: onion, celery, peas, and carrots
• garlic
• herbs: dried thyme, dried oregano, and dried sage
• flour
• chicken broth
• heavy cream
• rotisserie chicken
• refrigerated biscuit dough
• egg

How to Make Mini Chicken Pot Pies

Heat butter in a large sauté pan over medium heat. Add onion and celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 4 minutes. Add flour, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.

Whisk in chicken broth and heavy cream until smooth and creamy.

Stir in frozen peas, carrots, and shredded chicken and cook for a minute or so until it thickens slightly. Season to taste with salt and pepper.

Roll out the biscuits with a rolling pin into about 5″ circles and place them in greased muffin tins. Use your fingers to crimp the overhanging edges. Brush the edges with egg wash.

Divide the chicken pot pie filling between the biscuit cups.

Bake for about 20-25 minutes until the biscuits are cooked through on the sides and bottom.

Garnish with fresh chopped parsley and enjoy!

Tips for Making Mini Chicken Pot Pies

• Season moderately with salt and pepper! The ingredients in this pot pie recipe are pretty simple, so salt and pepper will boost the overall flavors of the dish!
• Grease the muffin tin well! The biscuit dough will naturally want to stick to the muffin tin. A nice layer of softened butter or cooking spray will ensure that your pot pies pop right out.
• Skip the egg wash if you want! I like the extra golden color it adds to the biscuits, but you can omit it if you prefer and the end result will still be delicious.
• Double the recipe and freeze some for later! That way you’re only doing the work once but you’ve got a delicious dinner ready to go in the freezer for a night when you don’t feel like cooking!

Make-Ahead Instructions

• Prep the creamy filling up to 2 days in advance and store it in the fridge until you’re ready to assemble.
• Prep the mini pot pies through step #8 and before baking, cover tightly and store in the fridge for up to 24 hours.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Mini Chicken Pot Pies

• Assemble the mini pot pies (without baking) and freeze them in a freezer-safe container for up to 3 months.
• Bake from frozen according to recipe instructions but plan to add an extra 5-10 minutes or more of baking time to account for the colder temperature.

Reheating Biscuit Chicken Pot Pies

• Bake in a 350-degree oven for 10-15 minutes or until warmed through.
• You can also microwave them in 30-60 second increments until warm. The crust won’t be quite as crisp when reheating in the microwave.

Try these easy chicken recipes next!

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