Mini Chicken Pot Pies Recipe (2024)

Mini Chicken Pot Piesare a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.

This muffin tin recipe is perfect for busy weeknights, weekends when you have friends over, or anytime you want a creamy delicious family friendly chicken recipe for dinner.

WHAT INGREDIENTS DO YOU NEED TO MAKE MINI CHICKEN POT PIES

You'll be surprised to see that this recipe uses only simple and easy ingredients. A rotisserie chicken in this recipe is such a time saver.

Dinner will be on the table in less than 30 minutes, start to finish!

Here’s what you’ll need to get started:

• Grands Flaky Biscuits,large
• rotisserie chicken,chopped into small pieces
• cream of chicken soup
• frozen peas & carrots,boiled and drained
• Colby Jack cheese
• garlic salt
• onion powder
• Butter

INGREDIENT SUBSTITUTIONS AND ADDITIONS

BISCUITS: While I usually use Grands Flaky Biscuits for this recipe, any canned biscuits will do. The key to getting this recipe just right is to make sure your biscuits cook long enough in the oven to ensure that the inside is cooked and not raw.

CHICKEN: Rotisserie Chicken is a huge time saver, but any cooked and chopped chicken will do. If you are in a hurry, canned chicken from Costco would also work in this recipe.

CREAM SOUP: While Cream of Chicken is my personal favorite, cream of mushrooms, or even cheese soup that is condensed would pair nicely with these ingredients.

VEGETABLES: I like to keep it easy so I opt for frozen peas and carrots. While that is my favorite, feel free to use canned peas and carrots if that's what you have on hand. I don't recommend using fresh vegetables for this recipe as they would be hard as rocks and still raw after baking in the oven.

CHEESE: This recipe calls for colby jack cheese, but any cheese will do. Cheddar or Monterey Jack would be good substitutions for these Mini Chicken Pot Pies.

HOW TO ASSEMBLE THIS MINI CHICKEN POT PIE RECIPE

FIRST STEP: Preheat your oven to 400°. Spray a muffin baking pan with cooking spray, set aside.

SECOND STEP: Place your cream of chicken soup, shredded cheese, garlic salt, and onion powder in a large mixing bowl. Add your cooked and drained peas and carrots to the mixture. Stir Well.

THIRD STEP: Chop the rotisserie chicken breasts into small pieces and add to the cream mixture.

FOURTH STEP: Working 1 biscuit at a time, stretch each biscuit out with your fingers and press into each muffin tin spot. Pat down into the tins and up the sides.

FIFTH STEP: Place a heaping amount of chicken mixture into each muffin tin lined with a flaky biscuit.

SIXTH STEP: Bake in the oven at 400° for 12-15 minutes and check to see how done your biscuits are at 12 minutes. You want to make sure that you don't overcook them or they'll dry out and be too brown on the edges. But don't under-cook them, or they'll be raw on the inside. Mine cooked for 13 minutes when I decided to take them out.

MORE KID FRIENDLY RECIPES YOU'LL ENJOY TODAY:

• Chicken Cordon Bleu Ranch Wraps
• Green Bean Hamburger and Tater Tot Casserole
• Chicken and Dumplings