Mini Chicken Pot Pies – A Comforting Classic with a Twist

There’s something undeniably heartwarming about chicken pot pies—a dish that brings together flaky crust, creamy filling, and the perfect blend of vegetables and chicken. But what if you could enjoy that same comfort in mini form? These Mini Chicken Pot Pies are quick, easy, and perfect for family dinners, meal prep, or an on-the-go snack.

And here’s the kicker: this batch was made during an unexpected storm-induced power outage—but with a little patience and determination, they turned out to be a delicious success!

Ingredients You’ll Need

Gather your ingredients before diving in:

1 package Grands biscuits
12-ounce bag mixed vegetables, thawed
1-2 cups cooked chicken (canned or freshly prepared)
1 can cream of chicken soup
Seasoning of choice (e.g., Y’all Brands Southern Secret seasoning)

How to Make Mini Chicken Pot Pies

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Thaw the mixed veggies quickly by running hot water over them in a strainer.

Step 2: Mix the Filling

In a mixing bowl, combine:
- Thawed mixed vegetables
- Cooked chicken
- Cream of chicken soup
Season to taste with your preferred spices. We love the flavors of onion, garlic, and herbs for an added depth of taste.

Step 3: Prepare the Biscuit Crust

Spray a muffin tin with cooking spray.
Flatten each biscuit into a disc, ensuring the middle is slightly thinner than the edges—this helps it bake evenly.
Press each biscuit into a muffin tin well, forming a small cup.

Step 4: Fill & Bake

Spoon the prepared filling into each biscuit cup.
If your muffin tin has empty wells, fill them with a bit of water—this helps ensure even baking.
Bake for 20-30 minutes, or until the biscuit crust is golden brown and cooked through.

Step 5: Serve & Enjoy!

Let the mini pot pies cool for a few minutes before serving.
Enjoy them warm, with a side of salad, mashed potatoes, or just on their own!

Cooking Tips & Tricks

✔ Crispier Crust Hack: Pre-bake the biscuit crust for 3-5 minutes before adding the filling for an extra crisp texture.

✔ Leftovers? No Problem! These mini pot pies store well in the fridge for up to 3 days or in the freezer for 2 months—perfect for meal prep!

✔ Add a Personal Touch: Swap out mixed veggies for your favorites, or add a sprinkle of cheddar cheese for extra richness.

The Story Behind the Stormy Night Pot Pies

Cooking is always an adventure, but making these Mini Chicken Pot Pies turned into an unexpected challenge when a sudden storm caused a power outage! With only moments to spare, the oven had just enough heat to finish baking—proving that good food (and a little patience) can overcome any obstacle.

Join Our Culinary Community

🌟 Special Offer! Love flavorful cooking? Use code “Annie” for a 10% discount on Y’all Brands seasonings!

💬 Let’s Hear from You! Have you tried this recipe? Share your experience and tag us—we love seeing your creations!

✨ Stay Inspired: No matter what life throws at you, remember: you can do hard things. Keep cooking, keep experimenting, and most importantly—keep enjoying every delicious bite. 🍴

Printable Recipe Card

Mini Chicken Pot Pies

These Mini Chicken Pot Pies are an easy and delicious take on a classic comfort food. Perfect for family dinners, meal prep, or quick snacks!

📌 Course: Snack | 🍽 Cuisine: American
⏱ Prep Time: 15 min | 🔥 Cook Time: 30 min | ⏳ Total Time: 45 min

Ingredients

✅ 1 package Grands biscuits
✅ 12-ounce bag mixed vegetables, thawed
✅ 1-2 cups cooked chicken (canned or fresh)
✅ 1 can cream of chicken soup
✅ Seasoning to taste

Instructions

1️⃣ Preheat oven to 350°F.
2️⃣ Thaw veggies by running hot water over them.
3️⃣ Mix filling: Combine chicken, vegetables, soup, and seasoning.
4️⃣ Prepare biscuit crust: Flatten biscuits and press into a greased muffin tin.
5️⃣ Fill & Bake: Spoon mixture into biscuit cups and bake for 20-30 min.
6️⃣ Cool & Enjoy!

💡 Storage Tip: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

⭐ Try it today & share your thoughts!