Packed with loads of mixed vegetables and shredded rotisserie chicken, these 4-ingredient mini chicken pot pies are a fantastic simple & quick weeknight meal... I love baking them in individual ramekins for easy serving!
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Why You'll Love This Mini Pot Pie Recipe
I adore a good homemade chicken pot pie, but who has the time for that on a busy weeknight? When you're craving delicious comfort food but need to get dinner on the table in a hurry, semi-homemade is a fantastic compromise...
These mini chicken pot pies get the job done in under 30 minutes start to finish! And they're packed with loads of veggies in a kid-friendly format, i.e. nestled in some refrigerated biscuits.
Take it from me - feeding five hungry kids every night is NOT for the faint of heart. These individual pot pies are 100% mom-tested and kid-approved!
Ingredients For Mini Chicken Pot Pies
This easy mini pot pies recipe uses just four ingredients:
- frozen mixed vegetables
- cream of chicken soup
- shredded rotisserie chicken
- refrigerated homestyle biscuits
The filling calls for a full two cups of frozen mixed veggies, making these little pot pies an excellent 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!
Be sure to thaw the mixed vegetables completely before incorporating them into the filling. Place them in a colander and rinse under cold water until thawed. Then allow them to sit for a few minutes to drain thoroughly.
The remainder of the filling is simply condensed cream of chicken soup (98% fat free!) and shredded rotisserie chicken. BTW, I've got some tips on how to shred rotisserie chicken.
Other good chicken options would be an all-natural canned diced chicken breast that's packed in water, chopped leftover grilled chicken, or even chunks of quick poached chicken.
How To Make Mini Pot Pies - Two Ways!
The crusts for this mini chicken pot pie recipe are made with Pillsbury Grands biscuits — the refrigerated homestyle variety. I found these far easier to work with than refrigerated pie dough.
You have two options for baking them: a standard muffin tin or in ceramic ramekins.
- Heat: adjust oven rack to middle position and heat oven to 375℉.
- Grease: coat the inside of the muffin cups or ramekins generously with cooking spray to prevent sticking.
- Prep biscuits: roll each biscuit into roughly 5 ½-inch rounds. Firmly press the rounds into the prepared muffin cups or ramekins and up the sides to form a ¾-inch rim.
- Prep filling: mix the chicken, veggies, and soup together in a large bowl. Spoon a generous ⅓ cup of the chicken filling into each mini pot pie. Fold the biscuit dough up and over the filling to prevent it from bubbling over while baking.
- Bake: bake at 375℉ for 20 minutes or until the biscuit crusts are golden brown.
In case you're wondering, ramekins are my personal preference for this recipe. But a muffin pan works just as well! I'll give you my thoughts so you can decide for yourself.
Muffin Tin Pot Pies
Maybe it goes without saying, but using a muffin pan definitely gives your pot pies more of a "mini chicken pot pies muffins" kind of vibe... Which isn't necessarily a bad thing!
However, I did find that if I fully filled all of the cups, the pot pie/muffins in the middle did not cook as fast. Soggy chicken pot pies are not tasty! A simple fix is to fill only the cups around the perimeter of the tin, leaving the center two cups empty.
Pot Pie Ramekins
My kids don't really care either way, but I do feel like a chicken pot pie ramekin gives more of an elevated mood. I don't know about you, but this mom can use a little extra elevation at the end of the day!
I recommend using 6-ounce ceramic ramekins and arranging them on a rimmed baking sheet. This makes getting them into and out of the oven much simpler.
BONUS: Using ramekins make serving these individual pot pies SO easy!
Serving Suggestions
For an easy weeknight 30-minute dinner, I suggest keeping your side dishes super basic! Pair these mini chicken pot pies with a simple green salad or these kid-friendly easy veggie cups and a seasonal fresh fruit side.
Mini Chicken Pot Pies
Helpful Equipment
Ingredients
- 2 cups frozen mixed vegetables thawed
- 1 cup shredded rotisserie chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 (16.3-ounce) can refrigerated homestyle biscuits
- cooking spray
Instructions
- Adjust oven rack to middle position and heat oven to 375℉. Coat the inside of the muffin cups or ramekins generously with cooking spray to prevent sticking.
- Roll each biscuit into roughly 5 ½-inch rounds. Firmly press the rounds into the prepared muffin cups or ramekins and up the sides to form a ¾-inch rim.
- Mix the chicken, veggies, and soup together in a large bowl. Spoon a generous ⅓ cup of the chicken filling into each mini pot pie. Fold the biscuit dough up and over the filling to prevent it from bubbling over while baking.
- Bake at 375℉ for 20 minutes or until the biscuit crusts are golden brown. Cool for 1 minute. Remove from pan or serve directly in ramekins.
Tips & Suggestions
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More Rotisserie Chicken Recipes
If you like this mini pot pie recipe, you might also enjoy these other tasty recipes using shredded rotisserie chicken:
Did you make this recipe?
I'd love to see how your mini chicken pot pies turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Deborah Santoro says
Excellent recipe! Instead of lining bottom of greased ceramic ramekins with the biscuits, I added the veggie filling first & covered the top with the biscuits. To the filling I added a pinch of roasted garlic powder (Walmart) & onion powder for added flavor. I Also brushed egg wash on top for nice finished topping. Everything else was tge same.
Tara Kuczykowski says
Sounds delicious! I love hearing how others tweak recipes to their tastes.
Lydia says
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 says
Hi Lydia -- I don't see why not -- great way to add more protein!
Carolyn Wilson says
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 says
So happy that everyone loved it, Carolyn!
Bob & Carolyn Acor says
Can you bake these in custard cups if you don't have ramekins?
Tara Kuczykowski says
Yes, custard cups and ramekins should be interchangeable.
Crystal says
This was really good! Will make again!
Kathryn Dilligard says
Whoa. Those pot pies look so yummy.