Mini Chicken Pot Pies

Close up of a mini chicken pot pie in a muffin tin.

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These mini chicken pot pies have creamy traditional chicken pot pie filling baked in a crispy bite-sized biscuit crust. They’re everything you love about the classic, in finger food form!

Prep Time5

Cook Time35

Total Time40

Course: Appetizer Recipes, Dinner Recipes

Cuisine: American

Keyword: mini chicken pot pies

Servings: servings

Author: Erin Sellin

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.
3 Tablespoons butter, 2 Tablespoons all-purpose flour, ¾ cup chicken broth, ½ teaspoon dried thyme, ¼ teaspoon poultry seasoning, Salt & pepper
Remove from heat, stir in mixed vegetables and chicken until everything is well combined.
1 ½ cups frozen mixed vegetables, 1 ½ cups cooked and chopped chicken
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.
1 tube Pillsbury Biscuits
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