Mini Chicken Pot Pies

These mini chicken pot pies are a fun twist on the original dish. Growing up, chicken pot pie was always on the dinner rotation in our house. I would get so excited knowing that we would be having this for dinner. Having said that, why not take this amazing meal, and make a slightly different version?

These mini pot pies can be made to what your family loves, so feel free to add your own twist on this recipe. Love cheese? I say add some shredded cheese to these pot pies. Want to make the gravy homemade? Combine, chicken broth, half and half, butter, flour, and maybe some dry white wine. Yum! Also, add whatever vegetables you think you and your family will enjoy. 

For this specific recipe, I will be keeping it simple. For the gravy, I used a can of cream of chicken soup. Also, canned biscuits taste amazing so I used a couple of those for the crusts. And, my kids love most the traditional vegetable combination of peas, corn, carrots, and green beans so that’s what I use.  

Mini Chicken Pot Pies – Recipe

Ingredients

1 lb cooked and shredded chicken breasts

Shredded chicken breasts
Shredded chicken

16 oz bag of frozen vegetables (thawed)

16 oz bag of mixed frozen vegetables
Mixed frozen veggies

1 can diced potatoes (drained)

Canned diced potatoes
Canned diced potatoes

1 can cream of chicken soup

Can of cream of chicken soup
Cream of chicken soup

2 cans refrigerated biscuits

Pilsbury Grands canned biscuits
Canned biscuits

1 Tablespoon worcestershire sauce

1 bottles of Worcestershire sauce
Worcestershire sauce

Black pepper to taste

Directions

Preheat oven to 375 degrees

Spray 16 muffin tins with non-stick cooking spray

Combine canned soup, shredded chicken worcestershire sauce, and pepper in a large bowl

Shredded chicken mixed with cream of chicken soup
Chicken and soup mixture

Add vegetables and potatoes and combine and set aside

Mixed vegetables, shredded chicken and cream of chicken soup
Veggies added!

Open canned biscuits and flatten each biscuit until about 5 inches around

Place each biscuit in muffin tins

Canned biscuits in muffin tins
Biscuits placed in muffin tins

Spoon in chicken and vegetable mixture

Chicken and vegetables placed in biscuit lined muffin tins
Chicken and veggie mixture placed in biscuits

Bake for about 30-35 minutes or until crust is a nice, golden brown

Mini chicken pot pies
Mini chicken pot pies are done!

Mini chicken pot pies only take a few minutes to prepare. Also, you can prepare them ahead of time, and then pop them in the oven for about 30 minutes. Serve them alone or with a side salad, and they will be a crowd pleaser for sure!

Yield: 8

Mini Chicken Pot Pies

Mini chicken pot pies

These mini chicken pot pies are an easy, delicious twist on the traditional dish. This meal makes the perfect kid friendly, weeknight dinner!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 lb shredded chicken breasts
  • 1 can cream of chicken soup
  • 16 oz bag of frozen mixed vegetables
  • 1 can diced potatoes
  • 1 Tablespoon Worcestershire sauce
  • black pepper to taste
  • 2 cans refrigerated biscuits

Instructions

  1. Preheat oven to 375 degrees
  2. Spray 16 muffin tins with non-stick cooking spray
  3. Combine shredded chicken, canned soup, Worcestershire sauce, and black pepper in a large bowl
  4. Add vegetables and mix to combine and set aside
  5. Flatten biscuit dough until about 5 inches in diameter
  6. Place each biscuit in a muffin tin
  7. Spoon chicken and vegetable mixture in the biscuits
  8. Bake at 375 for 30-35 minutes

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 440mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 18g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Please follow and like us:

Leave a Reply

Close Menu
error

Enjoy this blog? Please spread the word :)