Directions
1. Prepare the Filling
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In a large bowl, mix chicken, vegetables, cream of chicken soup, cheese (if using), and seasonings.
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Stir until everything is well combined.
2. Prepare the Crust
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If using biscuit dough: flatten each biscuit into a 4–5 inch round.
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If using pie crust: roll out and cut into circles slightly larger than the muffin tin wells.
3. Assemble the Pies
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Preheat oven to 375°F (190°C). Grease a standard muffin tin.
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Press dough circles into each muffin cup, making sure to cover the bottom and sides.
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Spoon the filling into each crust, about 2–3 tablespoons per pie.
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Top with another round of dough (optional), sealing edges with a fork.
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Brush tops with egg wash for a golden finish.
4. Bake
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Bake for 20–25 minutes, or until the crust is golden brown and filling is bubbly.
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Let cool for 5 minutes before removing from the pan.
Variations to Try
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Turkey Pot Pies: Swap chicken for leftover turkey — perfect after Thanksgiving.
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Cheddar Herb Crust: Mix shredded cheddar and herbs into the dough for extra flavor.
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Vegetarian Version: Use sautéed mushrooms, potatoes, and extra veggies instead of chicken.
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Spicy Kick: Add a dash of cayenne or a spoonful of hot sauce to the filling.
Serving Suggestions
Mini chicken pot pies are versatile enough to be served as a snack, appetizer, or main dish. Pair them with:
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A crisp green salad for a balanced meal.
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Mashed potatoes or rice for a hearty dinner.
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A warm bowl of soup for the ultimate comfort combo.
Final Thoughts
Mini Chicken Pot Pies are proof that comfort food doesn’t have to be complicated. These golden little bundles of creamy chicken filling wrapped in flaky crust are not only delicious but also practical for modern kitchens. They’re family-friendly, freezer-friendly, and endlessly adaptable.
So, whether you’re hosting a dinner party, packing lunchboxes, or just craving some bite-sized comfort, whip up a batch of mini chicken pot pies. They’re guaranteed to bring smiles — one warm, flaky bite at a time.
