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4-Ingredient Mini Chicken Pot Pies

Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal… I love baking them in individual ramekins for easy serving!

mini chicken pot pies made with just 4 ingredients

If you’ve been following my site for any length of time, you know I’ve mentioned in the past that semi-homemade really isn’t my thing. But when it comes right down to it, I’m willing to compromise occasionally to get dinner on the table in a hurry…

Feeding five hungry kids every night is NOT for the faint of heart! And these mini chicken pot pies get the job done in under 30 minutes start to finish.


mixed veggies for mini chicken pot pies recipe

The filling calls for a full two cups of frozen mixed veggies, making them a great way to get my kids to eat the rainbow without forcing the issue.

Did you know that frozen vegetables often contain more nutrients than fresh? The reduced time from picking to processing is dramatically decreased, meaning they retain more of that fresh-picked goodness. That gets a big thumbs up from me!

mini chicken pot pies filling 4 ingredients

The remainder of the filling is simply condensed cream of chicken soup (98% fat free!) and diced cooked chicken. I used an all-natural canned diced chicken breast that’s packed in water, but these mini chicken pot pies would also be a fabulous way to use up leftover grilled chicken.

mini chicken pot pies in a muffin tin

The crust for the mini chicken pot pies is made from Pillsbury Grands! biscuits that are rolled out flat. The first time I made them, I baked them in a muffin tin, which turned out okay… But I found that the pot pies in the middle did not cook as quickly as the ones around the perimeter. And no one wants a soggy chicken pot pie!

I think spreading them out over a couple of muffin tins to give them more air circulation would help. Or you could bake them in little individual ramekins on a baking sheet, which is how I always make them now!

mini chicken pot pies recipe made with just 4 ingredients

Mini Chicken Pot Pies

My kids love eating these mini chicken pot pies out of the ramekins, and it really doesn’t take any extra time. Added bonus — serving them is SO easy. They also have a tendency to stick in the muffin tin, so it’s a win all around.

I simply sprayed each ramekin with cooking spray and formed the pot pies as per the recipe. I then set all of the ramekins on a baking sheet and followed the baking instructions. Such a simple way to give this recipe a bit more appeal!


mini chicken pot pies baked in ramekins

Mini Chicken Pot Pies

Yield: 8 mini chicken pot pies
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Packed with loads of mixed veggies and diced chicken, these 4-ingredient mini chicken pot pies are a fantastically quick and easy weeknight meal... I love baking them in individual ramekins for easy serving!


  • 2 cups frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1 can (16.3 oz.) Pillsbury Grands! refrigerated biscuits


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine vegetables, diced chicken, and soup. Mix well.
  3. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming 3/4-inch rim.
  4. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  5. Bake at 375 degrees for 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan or serve directly in ramekins.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

Pair these mini chicken pot pies with a simple green salad and a fresh fruit side, and you’ve got a reasonably healthy and delicious meal on the table in no time flat!

More canned chicken recipes to try:

  • This easy buffalo chicken dip recipe will blow your guests’ minds at your next tailgate or homegate… Just six ingredients and you can make it in the oven or the crockpot!
  • This chicken salad recipe with grapes and pecans is quick, delicious, and satisfying… A simple 6-ingredient recipe that makes the BEST chicken salad sandwich

Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.


Friday 16th of December 2022

Do you think I could add a sliced hard boiled egg to the top? My husband loves that addition in a regular pot pie..thanks!

Tara Kuczykowski

Friday 16th of December 2022

Hi Lydia -- I don't see why not -- great way to add more protein!

Carolyn Wilson

Saturday 24th of September 2022

I did followed this recipe with a few changes. I have a couple of family members that cannot have cow milk in their diet. I made cream of chicken soup by scratch with almond milk and baked seasoned chicken breast. The only two veggies I used were carrots and baked potatoes diced because I had a couple left over from the night before and they are the favorite veggies of two of my young grandsons that were eating these for the first time and are picky eaters. The children and adults loved them.Thank you for this recipe. We will have these often.

Tara Kuczykowski

Monday 26th of September 2022

So happy that everyone loved it, Carolyn!

Bob & Carolyn Acor

Monday 22nd of August 2022

Can you bake these in custard cups if you don't have ramekins?

Tara Kuczykowski

Monday 22nd of August 2022

Yes, custard cups and ramekins should be interchangeable.


Sunday 8th of April 2018

This was really good! Will make again!

Kathryn Dilligard

Monday 6th of October 2014

Whoa. Those pot pies look so yummy.

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