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Mini Chicken Pot Pies

Mini Chicken Pot Pies

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  • Prepare the dough:
    • If using biscuit dough: Separate biscuits and press each one into a muffin cup, creating a small crust up the sides.
    • If using pie crust: Roll out and cut into circles (about 4 inches in diameter), then press into the muffin tin.
  • Fill the pies: Spoon the chicken mixture into each crust. Don’t overfill — leave a little room at the top.
  • Optional topping: Add a sprinkle of shredded cheese or cover with a small dough circle to create a “lid.”
  • Bake for 20–25 minutes or until the crust is golden and the filling is bubbling.
  • Cool slightly before removing from the tin. Serve warm.

    • Tips & Variations

    • Make it cheesy: Stir shredded cheddar into the filling for an extra rich bite.
    • Go crustless: Skip the dough and bake the filling in muffin tins for a low-carb version.
    • Try puff pastry: For a flakier finish, use puff pastry instead of biscuit or pie dough.
    • Freeze for later: Once baked and cooled, freeze mini pies in a zip-top bag. Reheat in the oven or air fryer.

    Perfect for Any Occasion

    Mini Chicken Pot Pies are a comforting, crave-worthy meal that works for busy weeknights, picky eaters, or casual gatherings. With minimal prep and maximum flavor, this recipe delivers the homey taste of traditional pot pie in a fun, portable form.

    Once you try them, these minis are bound to become a regular on your recipe rotation!

    Would you like this formatted for Instagram or a recipe card with icons and serving tips? I can also help create a freezer-friendly meal prep version if you’d like!