Mini Chicken Pot Pies use refrigerated biscuits as individual crusts for a creamy chicken, pea, and carrot filling. The muffin-pan format creates 16 separate portions without rolling pastry or dividing a large pie after baking. This verified American recipe records 15 minutes preparation, 35 minutes cooking, and 50 minutes total, with the oven held at 350°F.
Mini Chicken Pot Pies Ingredients
Main Ingredients: 2 cans refrigerated biscuits (8-count each); ½ lb boneless chicken breast, diced; 1 cup frozen peas & carrots; 1 can (10.5 oz) cream of chicken soup.
Seasonings: ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp salt.
Other: Cooking spray.
If you enjoy this recipe, you may also like German Potato Pancakes.
How to Make Mini Chicken Pot Pies
- Prep: Preheat oven to 350°F. Spray muffin tin with cooking spray.
- Cook chicken: Sauté diced chicken with garlic powder, onion powder, and salt until no longer pink.
- Mix filling: Stir in frozen peas and carrots and cream of chicken soup until well combined.
- Assemble: Flatten each biscuit and press into muffin cups, then fill each cup with the chicken mixture.
- Bake: Bake for 30-35 minutes until the biscuit crusts are golden brown.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 350°F and thoroughly spray a muffin tin with cooking spray. Dice 1/2 pound boneless chicken breast. Sauté it with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt until no longer pink. Stir in 1 cup frozen peas and carrots and one 10.5-ounce can cream of chicken soup until evenly combined. Open two eight-count cans of refrigerated biscuits, giving 16 biscuits total. Flatten each biscuit and press one into a prepared muffin cup, keeping enough dough against the sides to hold filling. Divide the chicken mixture among all 16 cups. Bake for 30 to 35 minutes, stopping when the biscuit crusts are golden brown.
If you enjoy this recipe, you may also like Jalapeño Popper Grilled Cheese.
Critical Visual and Timing Cues
Cut the chicken into small, reasonably equal pieces so the no-longer-pink cue occurs evenly. The skillet stage must finish raw chicken before soup is stirred in; do not rely on the muffin-pan bake to correct undercooked pieces. Frozen peas and carrots enter with the soup and should be distributed throughout the creamy mixture. Flatten each biscuit far enough to line a muffin cup without tearing the dough. A tear or a cup filled above its dough rim can leak filling. Count every biscuit from both eight-count cans to protect the stated 16-pie yield. At 30 minutes, inspect the exposed crust edges. Continue toward 35 minutes only until those crusts are golden brown and set.
Serving and Storage
The recipe yields 16 mini pot pies and records 16 servings. Let the pan settle briefly after baking so the hot filling is easier to manage, then lift each pie without damaging its biscuit shell. They work as a meal portion or a shareable savory bite. Recorded nutrition per mini pie is 180 calories, 18 grams carbohydrate, eight grams fat, and seven grams protein. Biscuits contain wheat and cream of chicken soup contains dairy, so this recipe is not gluten-free or dairy-free; chicken means it is neither vegan nor vegetarian, and it is not marked low-carb. The source says baked pies can be frozen for quick later meals. Cool them completely before freezing and reheat thoroughly.
Practical Kitchen Notes
Use exactly two eight-count biscuit cans, 1/2 pound chicken breast, 1 cup frozen peas and carrots, one 10.5-ounce soup can, and the three measured seasonings. Cooking spray is functional and must cover the muffin wells. The recorded recipe mentions corn or green beans only as optional variations; do not add them to the verified base. Required equipment is a muffin tin, skillet, and mixing bowl, although the filling can be combined in the cooking vessel when space permits. Do not substitute rotisserie chicken, add thyme, cheese, pepper, honey, or extra liquid. Those claims appeared in the old article but are not part of the structured recipe facts.
Details Worth Preserving
Preheat before filling so assembled biscuit cups do not wait in a cool oven. Spray the bottoms, walls, and upper edges of the muffin wells. Dice the raw chicken first, then season it in the skillet with precisely 1/2 teaspoon each garlic and onion powder plus 1/4 teaspoon salt. Sauté until every piece has lost its pink center. Add the frozen vegetable cup and full soup can, stirring until the vegetables and chicken are coated. Separate 16 biscuits carefully. Flatten with the hands and press dough down and up each cup without creating thin holes. Divide filling evenly rather than overloading the first cups. Bake all cups together for 30 to 35 minutes and use golden biscuit crust, not bubbling filling alone, as the endpoint. Cool fully before any freezer storage. If one muffin pan does not hold 16 cups, prepare the additional wells in a second pan rather than reducing the recipe or stacking biscuits. Portion the filling by giving each shell a modest first spoonful, then make a second pass with what remains. This produces a more reliable distribution than filling cups completely in sequence. Wipe substantial spills from the exposed pan surface before baking so they do not burn, but leave the assembled crusts undisturbed. Use the golden rim of every biscuit as the final consistency check.
Recorded Recipe Tips
- These mini pot pies can be frozen after baking for quick meals later.
- You can add other vegetables like corn or green beans if desired.
Conclusion
Mini Chicken Pot Pies makes 16 mini pot pies in 50 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Mini Chicken Pot Pies make?
It makes 16 mini pot pies and serves 16.
- → How long does Mini Chicken Pot Pies take?
The recipe records 15 minutes of preparation, 35 minutes of cooking, and 50 minutes total.
- → Does the chicken need to cook before the pies go into the oven?
Yes. Sauté the diced, seasoned chicken until it is no longer pink before stirring in the vegetables and soup.
- → How many mini pot pies does two cans of biscuits make?
Two eight-count cans provide 16 biscuits, so the recorded recipe makes exactly 16 mini pot pies.