Homemade Mini Chicken Pot Pie
Homemade mini chicken pot pie with creamy chicken filling, vegetables, and golden biscuit crust. Perfect for easy comfort meals.
Ingredients
- 2 cups cooked chicken shredded
- 1 can refrigerated biscuits 8 biscuits
- 1 cup frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375°F and lightly grease a muffin tin.
- In a bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and black pepper. Mix well.
- Flatten each biscuit and press into muffin cups to form a crust.
- Fill each biscuit cup with the chicken mixture, leaving a little space at the top.
- Brush the tops lightly with melted butter.
- Bake for 15–18 minutes until biscuits are golden brown.
- Let cool for a few minutes before removing from the pan. Serve warm.
Notes
Use rotisserie chicken for extra flavor and convenience.
Do not overfill the cups to prevent spilling during baking.
Swap biscuits with pie crust for a flakier texture.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Do not overfill the cups to prevent spilling during baking.
Swap biscuits with pie crust for a flakier texture.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.