Let’s be honest—weeknights are chaos. Between work emails, homework help, and that mysterious pile of laundry that never shrinks, making dinner can feel like a full-blown quest. That’s exactly why this Mini Chicken Pot Pies recipe is your new weeknight superhero. It’s comforting, quick, and dare I say… even fun to make?

These flaky, golden bites of heaven come together in no time, and they taste like you’ve been slaving away in the kitchen (when really, you’ve just mastered the art of smart shortcuts). Whether you’ve got leftover chicken or a freshly cooked breast on hand, this recipe is all about making the most of what you’ve got.

Why You’ll Love This Mini Chicken Pot Pies Recipe

Here’s the thing: pot pies have this magical ability to make everything feel better. Cold weather? Pot pie. Cranky kids? Pot pie. Surprise in-laws? Definitely pot pie. And when they’re mini, they’re not just adorable—they’re also super practical.

Here’s why this chicken pot pie recipe might become your new favorite:

• It’s made with simple ingredients you probably already have.
• It’s freezer-friendly and perfect for meal prep.
• It’s easy enough for beginners but tasty enough to impress.

And let’s not forget the best part—it’s mini. Which means it’s portion-controlled and snack-approved (hello, midnight leftovers).

Ingredients: What You’ll Need

Pull out your apron and grab these kitchen staples:

• ¾ cup chopped leftover chicken (or 1 small chicken breast, cooked)
• 1 can cream of chicken soup
• 1 cup mixed frozen vegetables (peas, carrots, corn, green beans – defrosted)
• 1 package refrigerated biscuit dough

Pro tip: If you’re feeling extra fancy, swap out the biscuit dough for puff pastry for a flakier twist.

How to Make the Best Mini Chicken Pot Pies

No culinary degree required—just a muffin tin and a hungry crowd.

Step 1: Preheat & Prep

Preheat your oven to 375°F. Grease a standard 12-cup muffin tin—nonstick spray works just fine.

Step 2: Mix the Filling

In a large bowl, combine the chopped chicken, cream of chicken soup, and the defrosted veggies. Stir it all together until it looks like cozy comfort in a bowl. If you want to give it a little kick, add a pinch of garlic powder or a sprinkle of thyme.

Step 3: Roll Out the Dough

Separate the biscuit dough into individual rounds. Gently flatten each one so they’re about 3 inches wide. You’re basically making mini pie crusts—minus the mess of flouring your entire kitchen.

Step 4: Assemble

Press each flattened biscuit into the muffin cups, making sure to press the dough up the sides to create a well for the filling. Spoon the chicken and veggie mixture into each dough cup. Don’t skimp—we want these full and hearty!

Step 5: Bake

Pop the tray into the oven and bake for 15–18 minutes, or until the biscuits are golden brown and the filling is bubbling. Let them cool for a few minutes before popping them out. (Seriously, wait—molten soup burns are no joke.)

Manson’s Tips for Mini Chicken Pot Pie Success

• Go green: Toss in some sautéed spinach or kale to sneak in extra veggies. Your picky eaters may never notice.
• Got no leftover chicken? Rotisserie chicken is a life-saver here. Just shred and go.
• Biscuit hack: Roll the dough a little thinner if you want a crisper crust.

And don’t worry if your filling bubbles out a bit. It’s called “rustic,” and that’s totally a vibe.

A Little Backstory from Manson’s Kitchen

This recipe started as a happy accident. One hectic Sunday evening, I was staring into the fridge like it owed me answers. I had some leftover chicken, a half-used bag of frozen veggies, and a tube of biscuits that were dangerously close to their expiration date. The rest? Kitchen history.

Now, it’s my go-to when my family wants comfort food and I want minimal effort. These mini chicken pot pies with potatoes (sometimes I throw in diced potatoes too!) have even made appearances at potlucks—and they disappear faster than I can say “save me one.”

FAQs: All Your Mini Chicken Pot Pie Questions, Answered

Let’s Wrap It Up

So there you have it—Mini Chicken Pot Pies, the answer to your “what’s for dinner?” woes. Whether you’re feeding a busy family or just yourself (because you deserve a mini pie too), this recipe delivers comfort and flavor in a cute, flaky package.

And hey, if your kitchen smells like home and your kids ask for seconds, I’d call that a weeknight win.

Don’t forget to share your creations with the Boast Recipes community! Snap a pic, tag us, and—of course—boast a little.

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