Mini Chicken Pot Pies
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Mini Chicken Pot Pies

Mini Chicken Pot Pies consist of a quick and easy chicken pot pie filling in a buttery biscuit cup. This wonderfully easy southern meal can be on the table in under 30 minutes.
Course Main Dish
Cuisine Southern
Keyword easy dinner recipe
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 8
Calories 324kcal


  • 1 cup cooked, diced chicken breast
  • 1 cup frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese
  • 1 (10.5-ounce) can cream of chicken condensed soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1 (16.3-ounce) cans flaky layers refrigerated biscuits


  • Preheat oven to 375 degrees and grease 8 muffin cups.
  • Add all ingredients except biscuits to a medium bowl. Stir to mix well.
  • Place a biscuit in each muffin cup. Press it into the bottom and up the sides.
  • Divide filling evenly between the muffin cups. Bake for 15 to 18 minutes or until golden and bubbly. Let rest for a few minutes and then run a knife around the edge of each one and lift them out.


Calories: 324kcal