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These mini chicken pot pies are packed with tender chicken and veggies in a classic, creamy gravy. They’re everything you love about chicken pot pie in bite-sized form! Making the flaky crust with canned biscuits saves time, and it’s even quicker if you make these pies with leftover chicken.
This recipe turns my favorite chicken pot pie casserole into a delicious, quick, and easy weeknight dinner or appetizer. For more fun finger food ideas, try these savory sausage cups and classic crab puffs!
Table of Contents
Chicken pot pie is one of my favorite comfort foods. So much so, that I’ll find a way to work those flavors into everything from noodles to soup! These mini chicken pot pies channel all that creamy, veggie-packed goodness into the best kind of finger food. I bake these in a muffin tin and serve them with a side of salad for a light and easy dinner. Outside of making them on weeknights, these mini pot pies are great to serve at parties! They’re always super satisfying.
Things to Love About These Mini Chicken Pot Pies
- Easy to make. These mini chicken pot pies take very little prep, and less than an hour to make. Most of that time is baking.
- No canned soups. I make the white gravy from scratch (yes, it’s still super easy!). That being said, if you’re in a hurry, there’s always the option to use a can of soup to cut down on time.
- Minimal ingredients. The filling needs just 6 simple ingredients, and canned biscuit dough is a great shortcut for a quick crust. If you use leftover chicken, it makes things even easier!
- Rich, comforting flavors. This recipe packs all those creamy, soul-warming flavors of a traditional chicken pot pie into the perfect size to serve as an appetizer or light meal.
Ingredients You’ll Need
With just 7 ingredients, these chicken mini pot pies are a breeze to put together. I’ve included some notes on what you’ll need here. You’ll find the printable ingredients list and full recipe details in the recipe card below the post.
- Canned Biscuits – Pick up a tube of Pillsbury biscuit dough (I use the 8-count tube) or similar from the refrigerator section at the store. Of course, if you have a favorite recipe for homemade pastry crust, that will work in this recipe, too.
- Butter and Flour – You’ll cook all-purpose flour with butter to make what’s called a “roux”, creating the base for the pot pie gravy. You can substitute butter with olive oil if needed.
- Chicken Broth – I like to cook with low-sodium chicken broth or stock. Vegetable broth also works here.
- Seasoning – I use dried thyme, salt, pepper, and homemade chicken seasoning. You can also use store-bought poultry seasoning.
- Mixed Vegetables – Pick up your favorite frozen vegetable medley (I went with the classic diced carrots, green beans, peas, and corn combination). Thaw the veggies out ahead of time.
- Chicken – Any cooked chicken works well in this recipe. It’s a great way to use up leftover whole chicken or rotisserie chicken, or you can make a quick batch of air fryer chicken. Chop or shred the chicken before you start.
How to Make Mini Chicken Pot Pies
The method for these mini pies is very similar to how you’d prepare a full chicken pot pie. It starts with a creamy, savory white gravy that’s mixed with chicken and veggies, and then baked. The difference here is, it takes a fraction of the effort of making a full pie!
Here are the steps. Scroll down to the recipe card for the printable recipe instructions.
- Make the gravy. Start by whisking the flour into melted butter over medium heat. Once that’s cooked off for a minute, add the chicken broth, followed by the seasonings. Whisk until the gravy is smooth, and let that cook for 2-3 minutes to thicken.
- Add the chicken and veggies. Take the gravy off the heat and stir in the mixed vegetables and chopped chicken.
- Prepare the crusts. Pop open your tube of refrigerated biscuits and separate them. One at a time, gently flatten and then press the biscuit dough into the wells of a muffin tin. These will be your mini pot pie crusts.
- Fill the crusts and bake. Spoon the chicken mixture evenly between the biscuit crusts. Afterward, bake the pot pies at 375ºF for 25-28 minutes, until the filling is bubbly and the crust is crispy and golden brown. Let the pies rest for a few minutes before removing them from the pan and serving.
Tips and Variations
- Biscuit dough alternatives. Feel free to use canned crescent rolls, puff pastry, or flaky pie crust dough in place of the biscuits.
- Save time with canned soup. If you’re pressed for time, a can of cream of chicken soup (or your favorite homemade version) makes a perfect stand-in for the white gravy in these mini pot pies.
- Want a creamier filling? Replace the chicken broth in the recipe with whole milk or heavy cream.
- Use a different protein. In place of chicken, you can really use any protein you’d like here. A good alternative is diced baked ham.
Serving Suggestions
These mini chicken pies go wonderfully with a side of tossed salad, or veggies, like roasted green beans. You also can’t go wrong with a basket of garlic bread for the table. If I’m serving these as an appetizer, I’ll pair them with something light, like fruit skewers or tomato bruschetta. Try this fun and shareable cannoli dip or brownie mix cookies for dessert!
Storing and Reheating Pot Pie
- Refrigerate. Store any leftover mini chicken pot pies in an airtight container in the fridge for up to 3 days. The crust will soften over time, but the flavors will still be good.
- Reheat. Warm your pot pies in the oven or microwave until the filling is heated through again.
More Finger Food Recipes
Mini Chicken Pot Pies
Ingredients
- 1 tube Pillsbury Biscuits
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- ¾ cup chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- Salt & pepper
- 1 ½ cups frozen mixed vegetables, thawed
- 1 ½ cups cooked and chopped chicken
Instructions
- Preheat oven to 375º F.
- In a skillet melt butter over medium heat. Stir in flour and cook for a couple minutes until fully incorporated. Whisk in chicken broth until smooth. Seasoning with dried thyme, poultry seasoning, salt and pepper. Cook for 2-3 minutes until it starts to thicken.
- Remove from heat, stir in mixed vegetables and chicken until everything is well combined.
- Open tube of biscuits. Using your hands flatten each biscuit and gently spread until it is about 4 inches in diameter. Press into muffin tins to form the crust.
- Divide the chicken mixture evenly between the 8 muffin cups.
- Bake for 25-28 minutes until the biscuits are golden brown and cooked through, and the filling it hot and bubbly.
- Remove and let cool for 2-3 minutes before removing to serve.
Notes
- Use a can of cream of chicken soup (Or homemade version) in place of the white sauce in the recipe.
- Want it creamier? Use milk or heavy cream instead of chicken broth.
- Can use crescent roll dough, puff pastry, or pie crust in place of the biscuit dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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