If you are craving something cozy, comforting, and downright delicious, this Mini Chicken Pot Pie Recipe is exactly what you need. It takes the classic, hearty flavors of a traditional chicken pot pie and transforms them into perfectly sized individual bites bursting with creamy chicken, tender veggies, and a flaky, golden biscuit crust. Whether you’re cooking for a family dinner or a casual get-together, these mini pot pies are guaranteed to bring smiles and satisfied appetites all around.
Ingredients You’ll Need
The magic behind this Mini Chicken Pot Pie Recipe lies in a handful of simple, wholesome ingredients. Each one plays a crucial role, from the tender chicken adding protein and heartiness, to the creamy soup and sour cream creating that luscious filling, and the refrigerated biscuit dough delivering an irresistible, flaky crust that keeps you coming back for more.
- 1 cup cooked chicken (cubed): Use leftover roasted or rotisserie chicken for deep flavor and effortless prep.
- 3/4 cup cream of chicken soup: This adds rich creaminess and that quintessential pot pie taste.
- 1/4 cup sour cream: Enhances the filling’s texture and tang to balance the savory flavors.
- 1 cup frozen mixed vegetables: A medley of color, nutrition, and subtle sweetness; thawed before mixing.
- 12-ounce tube refrigerated biscuit dough: Convenient and flaky, this dough forms the perfect golden casing for your filling.
- 1/4 teaspoon poultry seasoning: Brings a warm, herbaceous note that ties all the flavors together beautifully.
- Ground pepper (optional): Adds a gentle hint of spice according to your preference.
How to Make Mini Chicken Pot Pie Recipe
Step 1: Get Your Oven Ready
First, preheat your oven to 375 degrees Fahrenheit. This temperature ensures the biscuit crust bakes up crispy and golden without drying out the heavenly filling inside.
Step 2: Prepare the Vegetables
Take your frozen mixed vegetables and give them a quick rinse to thaw. This step keeps the veggies crisp-tender and prevents any excess water from making the filling runny.
Step 3: Mix the Filling
In a medium bowl, combine the cream of chicken soup and sour cream until smooth. Stir in the poultry seasoning, and add ground pepper if you like a little extra kick. Next, fold in the cubed chicken and thawed vegetables, stirring gently to coat everything in that rich, creamy mixture.
Step 4: Prep the Biscuit Cups
Open your refrigerated biscuit dough and separate the individual biscuits. Spray your muffin tin cups generously with nonstick cooking spray to prevent sticking.
Step 5: Assemble Your Mini Pot Pies
Press each biscuit individually into the prepared muffin cups, pushing the dough up along the sides to form a neat little bowl. Then, spoon about a quarter cup of the chicken and vegetable filling into each biscuit shell, making sure they’re nicely filled without overflowing.
Step 6: Bake to Perfection
Pop your muffin tin into the preheated oven and bake for 18 to 20 minutes, or until the biscuit dough turns a beautiful deep golden brown. Once done, let the mini pot pies sit for about 5 minutes in the tin—they’ll firm up a little, which makes them easier to remove without breaking. Then get ready to enjoy!
How to Serve Mini Chicken Pot Pie Recipe
Garnishes
To brighten up your Mini Chicken Pot Pie Recipe, try adding fresh herbs like chopped parsley or thyme right before serving. A sprinkle of shredded cheddar or a dollop of sour cream can also add an extra layer of flavor that complements the creamy filling perfectly.
Side Dishes
Pair these mini pot pies with a light, crisp side salad dressed in lemon vinaigrette or a simple steamed green vegetable like broccoli or green beans. This balances the richness of the pies and adds a fresh, crunchy contrast. A steaming cup of broth-based soup also makes for a cozy and complete meal.
Creative Ways to Present
For a dinner party or family gathering, arrange these mini pies on a decorative platter with colorful garnishes for a rustic yet elegant look. You could also serve them with individual small bowls of gravy or a flavorful dipping sauce to mix things up and invite your guests to personalize their bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Mini Chicken Pot Pie Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining their flavor and texture ready for a quick reheat when hunger strikes again.
Freezing
These mini pot pies freeze beautifully. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 2 months, waiting to be thawed and baked for a hassle-free meal anytime.
Reheating
The best way to reheat your mini pot pies is in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until heated through. This keeps the biscuit crust crisp rather than soggy, ensuring each bite stays as delightful as when freshly baked.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! Homemade biscuit dough works wonderfully and gives you a chance to add your personal touch with herbs or cheeses. Just make sure it’s the right size and consistency to line your muffin cups neatly.
What other vegetables can I use in this recipe?
You can customize the filling with whatever veggies you love or have on hand. Peas, carrots, corn, or even diced potatoes work well. Just ensure they’re cooked or thawed properly before mixing.
Is there a way to make this recipe dairy-free?
Yes! Substitute the cream of chicken soup with a dairy-free or homemade version, and use a dairy-free sour cream alternative. Also, check your biscuit dough ingredients or make your own dairy-free dough for the crust.
Can I make these mini pot pies vegetarian?
Definitely. Replace the cooked chicken with hearty mushrooms, tofu, or lentils, and use vegetable broth-based cream soup instead of chicken soup for a delicious vegetarian twist.
How many mini pot pies does this recipe yield?
This recipe makes 8 satisfying mini chicken pot pies, perfect for serving a crowd or enjoying as leftovers throughout the week.
Final Thoughts
I truly hope you give this Mini Chicken Pot Pie Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. Easy to make, packed with comforting flavors, and perfectly portable, these mini pies might just become your new go-to comfort food. Happy baking and even happier eating!
