4 Ingredient Mini Chicken Pot Pies
Tiny savory pies that fit in your hand. Made with four ingredients. Taste like comfort. Basically a warm hug, but in biscuit form.
And no, you don’t need to prep anything fancy. If you’ve got a can of biscuit dough and a spoon, you’re already halfway there. This isn’t one of those 28-ingredient Pinterest fails. It’s simple, it’s delicious, and it’s so easy that halfway through making these, you’ll wonder why this isn’t just what dinner always is.
Also, there’s something weirdly satisfying about pulling something this good out of a muffin tin.
Why These Mini Chicken Pot Pies Are Kind of a Big Deal
Not to be dramatic, but these pies can turn an entire day around.
They hit all the food groups (don’t quote me), they’re hand-held which means no fork required (unless you’re classy), and they’re perfect whether you’re feeding one human or twelve. They’re also ideal for when your fridge is looking… uninspiring.
These are for the moments when:
- You forgot to thaw dinner.
- You’re this close to ordering takeout again.
- You want to meal prep but don’t feel like calling it that.
And let’s be real—if you’re someone who finds comfort in flaky, golden pastry and creamy filling, you already know these are for you.
The Four Ingredients You’ll Need
You’re not about to scroll through a novel to get to the goods. So here they are:
| Ingredient | Description | Notes |
|---|---|---|
| Biscuit Dough | 1 can (8-count) of refrigerated biscuit dough | Buttery or flaky style works great |
| Cooked Chicken | About 1.5 cups, shredded or chopped | Rotisserie, leftover grilled, or canned works |
| Frozen Mixed Vegetables | 1 cup, thawed | Think corn, peas, carrots, green beans—whatever’s in the bag |
| Cream of Chicken Soup | 1 can (10.5 oz) | Full-fat or reduced sodium both work |
That’s it.
Seriously.
You can probably see the vision already.
Step-by-Step: How to Make Mini Chicken Pot Pies
No drawn-out instructions here. Just straightforward steps that are easy to follow. Even if you’re cooking while texting someone and listening to a podcast.
Step 1: Preheat Like a Pro
Set your oven to 350°F. This gives you just enough time to mix your filling and flatten your biscuits without rushing like you’re on a baking show.
Step 2: Mix Your Filling
Grab a bowl. Toss in:
- Your shredded chicken
- The thawed mixed veggies
- Cream of chicken soup
Mix it all together until it looks like something you’d absolutely eat with a spoon. Because let’s be honest, you probably will.
Want to level it up a bit? Sprinkle in:
- A dash of garlic powder
- A bit of black pepper
- Maybe a handful of shredded cheddar
Totally optional. But highly recommended if you’ve got the goods on hand.
Step 3: Biscuit Prep
Each biscuit is going to become a tiny edible bowl.
Take each piece of biscuit dough and flatten it out using your hands or the bottom of a glass. You’re aiming for about 4–5 inches in diameter. Press each flattened biscuit into a greased muffin tin cup, letting the dough cover the sides and bottom like a little pastry shell.
Step 4: Fill ‘Em Up
Spoon a generous heap of your creamy chicken-veggie mixture into each dough cup. You’ll want to fill them until they’re almost level with the top of the tin—don’t be stingy here.
Step 5: Bake
Slide that muffin tin into your preheated oven and bake for 20–22 minutes.
You’re looking for golden-brown tops and hot bubbly filling. The kind that makes your whole kitchen smell like someone who’s got it together.
Step 6: Let Them Cool Slightly (Keyword: Slightly)
They’ll be very hot when they come out. Give them a few minutes to cool. Then use a spoon or offset spatula to gently lift each mini pie out of the muffin tin.
Now brace yourself.
You’re about to eat something that tastes like it took hours, and yet you did it all in under 30 minutes.
Ideas for Making Them Your Own
If you want to switch things up or stretch the recipe even further, here’s where to get creative.
Add Cheese (Because Why Not)
Mix shredded cheese directly into the filling or sprinkle some on top before baking. Cheddar, mozzarella, parmesan—whatever you love.
Switch Up the Protein
Got leftover turkey? Go for it. Shredded rotisserie chicken? Absolutely. You can even use plant-based chicken alternatives if that’s your thing.
Go Spicy
Toss in a little chili powder, paprika, or a few dashes of hot sauce. It adds a little kick to an otherwise cozy, creamy bite.
Make Them Breakfast
Use cooked sausage or bacon, swap the veggies for bell peppers or onions, and sub in cream of mushroom or cheddar soup. These pies will still work their magic—just earlier in the day.
Storage + Reheating Tips
If you’re lucky enough to have leftovers, here’s how to store them right.
| Storage Method | How-To | How Long |
|---|---|---|
| Fridge | Keep in an airtight container | 3–4 days |
| Freezer | Wrap individually in foil and place in a freezer-safe bag | Up to 2 months |
Reheating Tips:
- Oven: 350°F for about 10–12 minutes (best method for crispiness)
- Microwave: 30–45 seconds, then check (faster but softer)
Tip: If microwaving, wrap a damp paper towel around the pie to prevent it from drying out. Game changer.
When to Serve These (Besides Always)
These pot pies aren’t just for “I forgot to meal prep” nights. They also show up strong in:
- Lunchboxes – Kid-approved and surprisingly mess-free.
- Game Day Spreads – Tiny savory snacks that people actually want to eat.
- Picnic Baskets – No utensils required, just napkins.
- Holiday Leftovers – You know you’re swimming in turkey anyway.
They’re one of those things you make once, and then start looking for excuses to make again.
Still Reading? Here’s a Few Bonus Tips.
Can I use different biscuit dough?
Yep. Buttery, flaky, homestyle, or even those honey versions (though maybe skip those unless you’re into sweet-salty combos). Crescent roll dough could also work if you’re feeling wild.
Can I use puff pastry?
Technically yes, but you’ll have to trim it to size and deal with it puffing more unpredictably. Biscuit dough is way more forgiving and way less effort.
Can I prep the filling ahead?
Absolutely. Make it the night before, stash it in the fridge, and assemble/bake when ready.
How many does this make?
Roughly 8 pies, assuming 1 biscuit = 1 pie. You can double the recipe for a bigger batch—no special math needed.
