These mini chicken pot pies are filled with tender chicken and mixed vegetables in a creamy, savory gravy. All the classic pot pie flavors are here, but in bite-sized portions. Using canned biscuits for the crust keeps this recipe quick, and it’s even faster if you use leftover or rotisserie chicken.
This version adapts a favorite chicken pot pie casserole into an easy weeknight meal or appetizer. They work great as party finger food or a comforting family dinner.
Table of Contents
- Things to Love About These Mini Chicken Pot Pies
- Ingredients You’ll Need
- How to Make Mini Chicken Pot Pies
- Tips and Variations
- Serving Suggestions
- Storing and Reheating Pot Pie
- More Finger Food Recipes
- Mini Chicken Pot Pies Recipe
Chicken pot pie is a classic comfort dish, and these mini versions concentrate that creamy, vegetable-packed filling into a portable, shareable bite. I bake them in a muffin tin and often serve with a simple salad for a light dinner. They’re also a crowd-pleasing party appetizer.
Things to Love About These Mini Chicken Pot Pies
- Simple and fast. Minimal prep and under an hour from start to finish—most of that is baking time.
- Made-from-scratch gravy. The white gravy is homemade from a simple roux and broth for fresh flavor. If you prefer, canned soup can be used as a shortcut.
- Few ingredients. The filling uses basic pantry staples and frozen mixed vegetables. Canned biscuit dough makes a quick, flaky crust.
- Comforting and versatile. These deliver classic pot pie taste in a size perfect for appetizers, potlucks, or weeknight dinners.
Ingredients You’ll Need
These mini pot pies come together with about seven main ingredients. The printable ingredient list and full recipe are in the recipe card below.
- Canned biscuits – A refrigerated tube of biscuit dough makes quick crusts. Homemade pastry will also work.
- Butter and flour – Cook together to make a roux, the base for the creamy gravy. Olive oil can substitute for butter if needed.
- Chicken broth – Low-sodium chicken broth is preferred; vegetable broth can be used instead.
- Seasonings – Dried thyme, poultry seasoning, salt and pepper add classic pot pie flavor.
- Mixed vegetables – Thawed frozen mixed vegetables (carrots, peas, green beans, corn) work well.
- Cooked chicken – Leftover roasted, rotisserie, or quickly cooked chicken, chopped or shredded.
How to Make Mini Chicken Pot Pies
The process mirrors a full-size pot pie but with less work: prepare a white gravy, fold in chicken and vegetables, fill biscuit crusts in a muffin tin, and bake until golden and bubbly.
Summary of steps—see the recipe card for exact amounts and printable instructions.
- Make the gravy. Whisk flour into melted butter over medium heat for a minute, then add chicken broth and seasonings. Cook, stirring, until the sauce thickens (2–3 minutes).
- Stir in chicken and vegetables. Remove the gravy from heat and fold in the thawed mixed vegetables and cooked chicken.
- Form the crusts. Flatten each biscuit to about 4 inches and press into the wells of a muffin tin to form mini crusts.
- Fill and bake. Divide the chicken mixture among the crusts and bake at 375ºF for 25–28 minutes, until the biscuits are golden and the filling is bubbling. Let cool a few minutes before removing from the pan.
Tips and Variations
- Crust alternatives. Use canned crescent roll dough, puff pastry, or pie crust instead of biscuits.
- Save time. A can of cream of chicken soup can replace the homemade white sauce for a faster option.
- Richer filling. Replace the chicken broth with whole milk or heavy cream for a creamier texture.
- Swap the protein. Diced ham or turkey work well if you want a change from chicken.
Serving Suggestions
These mini pot pies pair nicely with a tossed green salad or simple roasted vegetables. Serve them alongside garlic bread for a heartier meal, or present them as appetizers with light sides like fruit skewers or bruschetta. For dessert, choose a small, sharable sweet to round out the meal.
Storing and Reheating Pot Pie
- Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3 days. The crust may soften but the flavor remains good.
- Reheat. Reheat in the oven for best texture, or use the microwave for a quick warm-up until the filling is heated through.
More Finger Food Recipes
- Chicken Bacon Ranch Sliders
- Air Fryer Potato Skins
- Buffalo Chicken Pinwheels
- Cheeseburger Egg Rolls
- Bacon Wrapped Smokies
- Boneless Chicken Wings
Mini Chicken Pot Pies
Ingredients
- 1 tube Pillsbury Biscuits
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- ¾ cup chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- Salt & pepper, to taste
- 1 ½ cups frozen mixed vegetables, thawed
- 1 ½ cups cooked, chopped chicken
Instructions
- Preheat oven to 375ºF.
- In a skillet, melt butter over medium heat. Stir in the flour and cook for a couple minutes until combined. Whisk in the chicken broth until smooth. Add dried thyme, poultry seasoning, salt, and pepper. Cook 2–3 minutes until the sauce begins to thicken.
- Remove from heat and stir in the thawed mixed vegetables and cooked chicken until well combined.
- Open the tube of biscuits. Flatten each biscuit to about 4 inches in diameter and press into the wells of a muffin tin to form crusts.
- Divide the chicken mixture evenly among the 8 muffin cups.
- Bake 25–28 minutes until the biscuits are golden brown and the filling is hot and bubbly.
- Remove from oven and let cool 2–3 minutes before removing from the tin and serving.
Notes
- A can of cream of chicken soup can replace the white sauce for a quicker version.
- Use milk or heavy cream instead of broth for a richer, creamier filling.
- Canned crescent dough, puff pastry, or pie crust can be used in place of biscuits.
Nutrition
Nutrition information is an estimate.
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