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This is a picture of mini chicken pot pies. There is a wire cooling rack that is filled with the pot pie cups. There are lightly browned muffins filled with a pea, carrot, and chicken mixture. There are 12 muffin cups.
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4.34 from 3 votes

Mini Chicken Pot Pies

With just four ingredients and a muffin tin, create a mini version of a classic favorite. These delicious Mini Chicken Pot Pies are quick, simple, and cute as can be.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: chicken pot pie, mini chicken pot pie, pot pie
Servings: 12
Calories: 191kcal
Author: Jordan Smith

Equipment

  • muffin tin
  • oven
  • Measuring Cups

Ingredients

  • 1.5 cans biscuits
  • 1 cup chicken breast cooked & shredded
  • 1 bag frozen peas and carrots cooked
  • 1 can fat free cream of chicken soup

Instructions

  • Preheat oven to 375 degrees.
  • Spay muffin tin with cooking grease and set aside.
  • In a large bowl, add the cooked vegetables, shredded chicken, and cream of chicken soup. Mix well.
  • Using a flat surface, press each biscuit into a flat circle, about 5 inches in diameter. Put each biscuit into a muffin cut and press the bottoms and sides inside the cup.
  • Scoop the chicken mixture into the biscuit.
  • Press the edges of the biscuit together and pinch over the filling.
  • Repeat until all mini pot pies are completed.
  • Bake about 30 minutes, until biscuits are golden brown.
  • Remove from oven and let cool.
  • Enjoy!

Notes

  • 1 mini pot pie per serving

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Fiber: 4g