Mini Chicken Pot Pies With Biscuits – Easy, and Comforting

These mini chicken pot pies are everything you love about classic comfort food, but in a quick, weeknight-friendly package. Flaky biscuits sit on top of a creamy, savory chicken and vegetable filling that tastes like a cozy hug. You can make them in a muffin tin or ramekins, and they’re great for meal prep or casual dinners.

The best part? They use simple, affordable ingredients and come together fast. If you’re craving something warm and satisfying without a lot of fuss, this recipe delivers.

Why This Chicken Pot Pies Recipe Works

• Uses shortcuts wisely: Pre-cooked chicken and refrigerated biscuit dough save time, while a quick stovetop sauce keeps the flavor homemade.
• Perfect portioning: Individual pies bake evenly and are easy to serve, freeze, and reheat.
• Balanced texture: Creamy filling meets golden, buttery biscuits for a satisfying bite every time.
• Flexible and forgiving: Fresh, frozen, or leftover veggies all work, and you can adjust seasoning to taste.
• Family-friendly: Mild flavors, hand-held size, and no tricky techniques make this a weeknight win.

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Ingredients for Chicken Pot Pies

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup milk (whole or 2% preferred)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon paprika (optional)
• 1 tablespoon chopped fresh parsley (optional, for brightness)
• 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
• 1 tablespoon olive oil or butter for sautéing
• Nonstick cooking spray
• Flaky sea salt for finishing (optional)

How to make Chicken Pot Pies

1. Prep the pan and oven: Preheat the oven to 375°F (190°C).Lightly coat a 12-cup muffin tin with nonstick spray.
2. Sauté aromatics: In a large skillet over medium heat, add olive oil. Cook the onion for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
3. Make the roux: Add butter to the skillet.When melted, sprinkle in flour and whisk for 1 minute to form a smooth paste.
4. Build the sauce: Slowly whisk in chicken broth, then milk. Stir constantly until the mixture thickens, 3–5 minutes. Season with salt, pepper, thyme, and paprika.
5. Add the filling: Stir in the chicken, thawed vegetables, and parsley.Simmer 1–2 minutes, then taste and adjust seasoning. Remove from heat.
6. Prepare the biscuits: Separate the biscuits. For standard muffin tins, split each biscuit horizontally into two thinner rounds.For jumbo muffin tins or ramekins, you may use whole biscuits.
7. Assemble: Press one biscuit round into each muffin cup, letting it come up the sides to form a little shell. Spoon the chicken mixture into each shell, filling nearly to the top. Cap with the second biscuit round, stretching gently to cover.Pinch edges to seal if possible. Vent the top by poking a small slit with a knife.
8. Bake: Bake for 14–18 minutes, until the biscuits are deep golden and the filling is bubbling. Rotate the pan halfway through for even browning.
9. Rest and serve: Let the pies cool in the pan for 5 minutes to set.Run a butter knife around the edges and pop them out. Sprinkle with flaky salt or extra parsley if you like.

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How to Store Chicken Pot Pies

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Wrap each cooled pie tightly in foil or plastic wrap, then place in a freezer bag. Freeze up to 3 months.
• Reheat: From fridge, warm at 350°F (175°C) for 10–12 minutes. From frozen, bake at 325°F (165°C) for 20–25 minutes, loosely covered with foil, then uncover for the last few minutes to crisp.

Health Benefits of Chicken Pot Pies

• Lean protein: Chicken provides high-quality protein to support muscle repair and steady energy.
• Vegetable boost: Peas, carrots, and green beans add fiber, vitamins A and C, and antioxidants.
• Portion control: Individual servings help manage portions and reduce overeating.
• Customizable fats: Using low-sodium broth and 2% milk keeps the sauce lighter without losing creaminess.

What Not to Do

• Don’t skip thawing the vegetables: Frozen veggies added icy can water down the sauce and slow baking.
• Don’t overfill: Overpacked cups can bubble over and prevent the tops from sealing well.
• Don’t under-season: Taste the filling before assembling. It should be well seasoned; the biscuits are mild.
• Don’t bake at too low a temperature: You want a hot oven for a flaky, golden biscuit top.

Recipe Variations

• Creamy herb mushroom: Sauté 1 cup sliced mushrooms with the onions, and add 1 teaspoon fresh thyme or tarragon.
• Turkey and sage: Swap chicken for leftover turkey and season with extra sage and black pepper.
• Cheddar-topped: Sprinkle 1–2 tablespoons shredded sharp cheddar over each filling before adding the top biscuit.
• Garlic Parmesan biscuits: Brush the tops with melted butter mixed with grated Parmesan and garlic powder before baking.
• Lightened-up: Use reduced-fat milk, increase veggies to 1 1/2 cups, and use only one biscuit per pie as a top crust (no bottom layer).
• Gluten-free: Use gluten-free biscuits and substitute a 1:1 gluten-free flour blend for the roux.
• Dairy-free: Use plant-based butter and unsweetened oat milk; choose a dairy-free biscuit brand.
• Spicy Southwestern: Add 1/2 teaspoon chili powder and 1/4 teaspoon cumin to the sauce; stir in a few chopped green chiles and corn.

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FAQ

Can I use canned soup instead of making the sauce?

Yes. Use one 10.5 oz can of cream of chicken soup plus 1/2 cup milk or broth to loosen it.

Season to taste since canned soup is saltier.

Do I have to cook the chicken first?

Pre-cooked chicken is recommended for speed and food safety. If starting with raw chicken, dice it and sauté in oil with salt and pepper until fully cooked before making the sauce.

What if I don’t have a muffin tin?

Use 8–10 small ramekins or a 9×13-inch baking dish. Lay biscuits on top as a cobbler-style crust, and bake until golden and bubbling.

How do I keep the bottoms from getting soggy?

Make sure the filling is thick, not runny.

Let pies rest 5 minutes after baking, and avoid overloading the bottom crust with too much sauce.

Can I prep these ahead?

Yes. Make the filling up to 2 days in advance and refrigerate. Assemble and bake just before serving, adding a couple extra minutes to the bake time.

How do I know they’re done?

The tops should be deep golden, and you should see bubbling around the edges.

If the tops brown too fast, tent lightly with foil and continue baking.

What vegetables work best?

Peas, carrots, corn, and green beans are classic. You can also use diced potatoes (par-cooked), celery, or chopped spinach squeezed dry.

Wrapping Up

Mini Chicken Pot Pies with Biscuits deliver big comfort in a fun, tidy package. They’re easy to assemble, adaptable to what you have, and friendly to both kids and weeknights.

Keep this recipe handy for leftover chicken, busy nights, or when you need something warm and satisfying. Serve with a simple salad, and dinner is done.