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This mini chicken pot pie recipe transforms the classic comfort dish into adorable, single-serving cups that deliver all the creamy, savory goodness you love in convenient portions. Using refrigerated biscuits as the crust creates a flaky, golden shell with minimal effort, making this the perfect solution for busy weeknights or impressive individual servings for guests.
I first made these mini pot pies when my sister-in-law dropped by unexpectedly with her children. With limited ingredients on hand, this quick solution turned into one of our most requested family favorites. The kids now call them "mini chicken surprise cups" and always ask for seconds.
Key Ingredients
- Frozen mixed vegetables: Provide colorful nutrition and convenience without chopping
- Diced cooked chicken: Offers protein and makes great use of rotisserie or leftover chicken
- Condensed cream of chicken soup: Creates the rich, velvety base that makes pot pie irresistible
- Refrigerated Grands biscuits: Form a buttery, flaky crust that puffs beautifully while baking
Step-by-Step Instructions
- Prepare the filling:
- Combine the cooked mixed vegetables, diced chicken, and condensed soup in a medium bowl. This creates a thick, creamy mixture that holds together perfectly when baked. Make sure your vegetables are fully thawed and drained to prevent excess moisture.
- Shape the biscuit cups:
- Press each biscuit into a 5½-inch round. The secret is to work gently with the dough to maintain the layers that create flakiness. Place each round into a greased muffin cup, pressing firmly against the bottom and sides to form a ¾-inch rim that will hold your filling.
- Fill the cups:
- Spoon approximately ⅓ cup of the chicken mixture into each biscuit cup. The filling should come nearly to the top but leave enough room to fold over the edges. This generous portion ensures a satisfying bite with plenty of creamy goodness.
- Create the sealed tops:
- Pull the edges of the dough toward the center, pleating and pinching gently to hold in place. This rustic closure allows some filling to peek through while creating a secure pouch that keeps everything contained during baking.
- Bake to golden perfection:
- Bake for 25 to 30 minutes until the biscuits turn a beautiful golden brown. The filling will bubble and the biscuit dough will puff and flake. Let them cool briefly before removing from the pan to prevent them from falling apart.
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The frozen vegetable mix is truly the unsung hero of this recipe. I always keep several bags in my freezer for emergencies. One Christmas when a snowstorm hit and extra relatives were stranded at our house, these mini pot pies saved dinner. Everyone was delighted with their individual serving, and nobody realized how simple they were to make.
Customizing Your Pot Pies
While the basic recipe is delicious as is, you can easily customize these mini pot pies to suit your taste preferences or what you have on hand. Try adding a sprinkle of shredded cheddar cheese on top of the filling before sealing the biscuits. For an herb-infused version, mix dried thyme or rosemary into the filling mixture. You can also substitute turkey, ham, or even cooked ground beef for the chicken.
Making Ahead and Storing
These pot pies maintain their quality remarkably well when made ahead. You can prepare them through assembly, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Once baked, store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, allow the baked pot pies to cool completely, then wrap individually in foil and freeze for up to 2 months. Reheat frozen pot pies in a 350°F oven for about 20 minutes.
Serving Suggestions
Turn these mini pot pies into a complete meal by pairing them with a simple green salad dressed with vinaigrette. For a heartier dinner, serve alongside roasted root vegetables or steamed broccoli. These pot pies also make excellent appetizers for parties when made in mini muffin tins with slightly less filling and reduced baking time. The portable nature makes them perfect for potlucks or school functions where individual portions are appreciated.
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Frequently Asked Questions
- → Can I use homemade dough instead of canned biscuits?
Yes, you can substitute canned biscuits with homemade dough if desired. Ensure the dough is rolled out and shaped to fit the muffin cups properly for even baking.
- → What vegetables can I use besides mixed frozen vegetables?
You can use fresh or frozen vegetables like peas, carrots, green beans, or corn. Steam or cook them slightly before adding to the mixture for best results.
- → Can these be made ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator. Assemble and bake just before serving for the best taste and texture.
- → How do I prevent the biscuit dough from getting soggy?
Pre-cooking the filling vegetables and ensuring a thicker mixture can help keep the biscuit dough from getting soggy during baking.
- → Can I freeze mini chicken pot pies?
Yes, these pies can be frozen after baking. Allow them to cool completely, wrap individually, and freeze. Reheat in the oven for a crisp texture.