These Mini Chicken Pot Pies are the ultimate comfort food, served in a convenient, bite-sized form. With tender chicken, creamy sauce, and mixed vegetables encased in a flaky crust, these mini pot pies are perfect for weeknight dinners, parties, or meal prepping. Easy to make and loaded with flavor, they bring all the classic goodness of a chicken pot pie in a muffin-sized treat that everyone will love!

Ingredients

• 1 lb cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• Salt and pepper to taste
• 1 tube refrigerated biscuit dough (8-count, or homemade if preferred)
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Make the Filling: In a medium bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper to taste, then stir until well mixed.
3. Prepare the Biscuits: Separate the biscuit dough and flatten each biscuit slightly. Press each biscuit into the muffin cups, pressing the dough up the sides to form a “cup.”
4. Fill the Cups: Spoon the chicken and vegetable filling evenly into each biscuit cup, filling to the top.
5. Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
6. Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Garnish with fresh parsley if desired, and serve warm.

Notes

• Make It Lighter: Use reduced-fat cream of chicken soup and low-fat milk for a lighter version.
• Vegetable Variations: Swap the mixed vegetables for your favorites, like broccoli, mushrooms, or green beans.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• Freezing: These mini pot pies freeze well! Let them cool completely, then freeze individually. Reheat directly from frozen in the oven at 350°F (175°C) until warmed through.

Mini Chicken Pot Pies are a comforting, versatile, and delicious option that brings the warmth of homemade pot pie in a quick, easy-to-serve form. Enjoy this cozy, family-friendly recipe!