These Mini Chicken Pot Pies are the perfect comfort food—flaky, golden pastry filled with a creamy chicken and vegetable mixture. They’re ideal for weeknight dinners, meal prep, lunchboxes, or party appetizers.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 8 mini pot pies

Ingredients

1 can refrigerated biscuits or 1 sheet puff pastry, thawed
1 cup cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, and corn), thawed
1 can (10.5 oz/300 g) condensed cream of chicken soup
¼ cup milk
1 tablespoon butter, melted
Salt, to taste
Freshly ground black pepper, to taste

Optional Add-Ins

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon chopped fresh parsley
¼ cup shredded cheddar cheese
1 egg beaten with 1 tablespoon water (for an egg wash)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 190°C (375°F).

Lightly grease a standard 12-cup muffin tin or use non-stick cooking spray.

Step 2: Prepare the Filling

In a medium bowl, combine:

Shredded chicken
Mixed vegetables
Cream of chicken soup
Milk
Melted butter

Season with salt and pepper.

If using garlic powder, onion powder, thyme, or cheese, stir them in now.

Mix until creamy and well combined.

Step 3: Prepare the Dough

Using Biscuits

Separate the biscuits and flatten each into a circle about 10–12 cm (4–5 inches) wide.

Press each biscuit into a muffin cup, allowing the dough to come up the sides.

Using Puff Pastry

Cut the pastry into squares slightly larger than the muffin cups.

Press each square gently into the muffin tin.

Step 4: Fill

Spoon about 2–3 tablespoons of filling into each pastry shell.

Do not overfill.

If desired, brush the pastry edges with egg wash for a shiny golden finish.

Step 5: Bake

Bake for 20–25 minutes, or until:

Pastry is puffed and golden brown
Filling is hot and bubbling
Internal temperature reaches 74°C (165°F)

Allow to cool for 5 minutes before removing from the pan.

Step 6: Serve

Garnish with chopped parsley or fresh thyme.

Serve warm with:

Garden salad
Mashed potatoes
Coleslaw
Steamed green beans
Fresh fruit

Tips for Success

Use rotisserie chicken for a quick shortcut.
Thaw frozen vegetables before mixing to avoid excess moisture.
Let the filling cool slightly before adding it to the pastry to prevent a soggy crust.
Avoid overfilling, as the filling may bubble over during baking.
A muffin tin helps the pies keep their shape.

Variations

Cheesy Chicken Pot Pies

Mix in ½–1 cup shredded cheddar, mozzarella, or Monterey Jack cheese.

Turkey Pot Pies

Replace the chicken with leftover cooked turkey.

Ham & Veggie

Swap chicken for diced cooked ham.

Biscuit-Topped Pot Pies

Instead of lining the muffin cups, fill ramekins with the mixture and top each with a biscuit before baking.

Vegetarian

Replace the chicken with mushrooms, potatoes, or chickpeas, and use cream of mushroom soup.

Spicy

Add a pinch of cayenne pepper or a few dashes of hot sauce.

Storage

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Wrap individually and freeze for up to 3 months.

Reheating

Oven: 180°C (350°F) for 10–15 minutes
Air Fryer: 180°C (350°F) for 5–7 minutes
Microwave: 1–2 minutes (the pastry will be softer)

Nutrition Information (Per Mini Pot Pie, Approximate)

Calories: 220
Protein: 10 g
Fat: 11 g
Carbohydrates: 20 g
Fibre: 2 g
Sugar: 3 g
Sodium: 520 mg

Nutrition values will vary depending on the brand of biscuits or puff pastry and the soup used.

Allergen Information

Contains:

✅ Wheat (biscuits or puff pastry)
✅ Milk (cream of chicken soup, milk, butter)
✅ Gluten
✅ Chicken

May Contain (depending on brands):

Eggs
Soy

Nut Information:

This recipe contains no peanuts or tree nuts as written.
If preparing for someone with a nut allergy, check the labels on the refrigerated dough, condensed soup, and any added cheese, as some packaged products may be produced in facilities that also process nuts.

Frequently Asked Questions (Q&A)

Q: Can I use leftover roast chicken?
A: Yes! Leftover roast or rotisserie chicken works perfectly and adds great flavour.

Q: Can I make these ahead of time?
A: Absolutely. Assemble the pies up to 24 hours in advance, cover, refrigerate, and bake just before serving.

Q: Can I use homemade cream sauce instead of canned soup?
A: Yes. Replace the soup with about 1¼ cups of homemade white sauce seasoned with chicken stock, garlic, onion, and herbs.

Q: What’s better—biscuits or puff pastry?
A: Biscuits create a soft, fluffy crust, while puff pastry gives a lighter, crispier, flaky texture.

Q: Can I make these in a regular pie dish?
A: Yes. Pour the filling into a small baking dish, top with pastry or biscuits, and bake for 30–35 minutes until golden and bubbling.

Q: How do I prevent a soggy bottom?
A: Avoid overly wet filling, thaw frozen vegetables first, and bake until the pastry is fully cooked and golden.

Q: Can I freeze them after baking?
A: Yes. Cool completely, wrap individually, and freeze for up to 3 months. Reheat in the oven or air fryer for the best texture.

Mini Chicken Pot Pies