These mini chicken pot pies are made with a biscuit crust and an easy filling. They come together quickly and make a fun, delicious dinner or party appetizer.
The filling for these biscuit cups is made with cream of chicken soup, chicken broth, mixed vegetables, and cheese. They’re a great way to get a comfort food favorite on the table in a fraction of the time.
If you can’t get enough of biscuit cup recipes try these mini beef pot pies that are just as easy to make.
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Ingredients
- Chicken – Use cooked chicken with bones and skin removed. This recipe is a good way to use leftovers from a roasted chicken. If you don’t have leftovers make poached chicken or pan fry chicken breast.
- Pantry – Condensed cream of chicken soup and chicken broth are convenience ingredients that are affordable and easy to find. You will also need black pepper and cooking spray or oil to grease the muffin pans.
- Vegetables – Use frozen mixed vegetables for the filling, they add flavor, texture, and color. They are a wonderful ingredient to keep on hand for easy dinners like this vegetable beef soup.
- Refrigerated – Shredded cheddar cheese and refrigerated biscuits, use your favorite brand and variety.
- You will also need – 2 Standard size muffin pans
- See the recipe card for quantities and preparation.
Instructions
Defrost the frozen vegetables. Cook them to package directions but use only about half of the recommended cooking time. Drain well.
Add the cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, and black pepper to a saucepan. Reserve the cheese for later. Place the pan over medium heat and stir to combine. Bring the mixture to a simmer, stir occasionally.
Lower the heat and keep at a simmer; raise or lower the heat as needed. Cook uncovered 15 minutes to concentrate and combine the flavors and let the mixture thicken. Stir it often to make sure it is not sticking.
Take the pan off the heat, add the cheese and stir until it melts.
Let the filling cool some so that it is not steaming. Give it a stir occasionally to let the steam escape and help it cool faster.
In the meantime, preheat the oven to 350°F. and prepare the muffin tins.
Spray (or oil) the muffin pans lightly with the cooking spray. Dab away excess oil so that it is not pooling at the bottom of the tins.
Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides. Continue molding and pressing as it bounces back until it is securely in the pan.
Repeat with the rest of the biscuits.
Use a fork to prick the biscuits a few times on the bottoms and sides. Fill the biscuit cups with 1-2 heaping tablespoons of the chicken mixture.
Bake 25-30 minutes until the biscuits are golden. Check on them after 20 minutes to gauge the remaining baking time.
Use a plastic or silicone spatula to separate the biscuits if they are touching. Then, gently lift them out of the muffin pan, arrange on a plate or platter. Makes 16 biscuit chicken pot pies.
Top tip
Use reduced sodium ingredients if you are sensitive to salt. You can find good quality low-sodium broth and canned soup. Adjust the salt at the end if desired.
Frequently asked questions
Fully cooked skinless, boneless chicken breast or dark meat. For this recipe we use pan fried chicken breasts, but leftover rotisserie chicken and poached chicken works great too.
Use vegetables that are sturdy and will hold up. Carrots, peas, green beans, and corn are good options. Do not use softer veggies like zucchini, broccoli, and cauliflower.
Make ahead and storing
- The filling for the chicken pot pie cups can be made ahead of time. Make it as directed, cool it quickly, store in an airtight container, and refrigerate for 1-2 days. Heat it thoroughly in a saucepan or microwave when you are ready to make the biscuit cups.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Check out the Web Story for these adorable biscuit chicken pot pies for a quick visual on making these delicious bites.
Mini Chicken Pot Pies
Ingredients
- 12 ounces Cooked Chicken boneless, skinless cut into small cubes
- 1 (10.5 ounce) can Condensed Cream of Chicken Soup
- 1 cup Chicken Broth
- 10 ounces Mixed Vegetables cooked enough to defrost
- ¼ teaspoon Black Pepper
- ¼ cup Shredded Cheddar Cheese
- 2 (16 ounce) cans Refrigerated Biscuits total of 16 biscuits
- Cooking Spray or Oil to grease the muffin tins
Instructions
- You will also need: 2 Muffin Pans (standard size)
- Defrost the frozen vegetables. Cook them to package directions but use only about half of the recommended cooking time. Drain well.
- Add the cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, and black pepper to a saucepan. Reserve the cheese for later. Place the pan over medium heat and stir to combine. Bring the mixture to a simmer, stir occasionally.
- Lower the heat and keep at a simmer; raise or lower the heat as needed. Cook uncovered 15 minutes to concentrate and combine the flavors and let the mixture thicken. Stir it often to make sure it is not sticking.
- Take the pan off the heat, add the cheese and stir until it melts.
- Let the filling cool some so that it is not steaming. Give it a stir occasionally to let the steam escape and help it cool faster.
- In the meantime, preheat the oven to 350°F. and prepare the muffin tins.
- Spray (or oil) the muffin pans lightly with the cooking spray. Dab away excess oil so that it is not pooling at the bottom of the tins.
- Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
- Continue molding and pressing as it bounces back until it is securely in the pan.
- Repeat with the rest of the biscuits.
- Use a fork to prick the biscuits a few times on the bottoms and sides.
- Fill the biscuit cups with 1-2 heaping tablespoons of the chicken mixture.
- Bake 25-30 minutes until the biscuits are golden. Check on them after 20 minutes to gauge the remaining baking time.
- Use a silicone or plastic spatula to separate the biscuits if they are touching. Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.
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