Servings: 4 (2 mini pies per person) | Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 45 minutes
Difficulty: Easy ★☆☆☆☆
There is nothing more comforting than a creamy, hearty chicken pot pie. But who has the time to make pie crust from scratch on a busy Tuesday night? These Easy Mini Chicken Pot Pies are the perfect solution. They deliver all the cozy, savory flavor of the classic dish, but with a genius weeknight shortcut: refrigerated biscuits!
Baked in a standard muffin tin, these individual pies feature a flaky, golden-brown top and a deliciously creamy bottom crust that soaks up all the wonderful gravy. Packed with tender chicken and vibrant vegetables, they are the ultimate comfort food that comes together in under an hour. They are fun to eat, perfectly portioned, and guaranteed to be a hit with both kids and adults.
Why You’ll Love This Recipe
Quick & Easy: Uses simple shortcuts like rotisserie chicken and canned biscuits to cut down on prep time drastically.
Perfectly Portioned: No fighting over the last piece! Everyone gets their own adorable little pie.
Family-Friendly: A great way to sneak in some veggies, and the “mini” factor makes them extra fun for kids.
Freezer-Friendly: Make a double batch and freeze some for a future stress-free meal.
Ingredients
For the Filling:
2 tablespoons unsalted butter
1 small yellow onion, finely diced (about ½ cup)
2 medium carrots, peeled and diced (about ¾ cup)
2 stalks celery, diced (about ½ cup)
1/3 cup all-purpose flour
1 ½ cups low-sodium chicken broth
½ cup whole milk or half-and-half
2 cups cooked, shredded chicken (from a rotisserie chicken works great!)
½ cup frozen peas
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
For the Crust:
1 can (16.3 oz, 8 count) refrigerated buttermilk biscuits (like Pillsbury Grands!)
1 large egg, beaten (for egg wash)
Flaky sea salt, for sprinkling (optional)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) . Generously grease a standard 8-cup muffin tin with non-stick cooking spray or butter. This is crucial to ensure your pies slide out easily!
Step 2: Make the Filling
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Do not let them brown.
Sprinkle the flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. This mixture, called a roux, will be thick and pasty.
Step 3: Create the Gravy
Slowly whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pan. The mixture will start to thicken. Whisk in the milk and continue to cook, stirring frequently, until the sauce has thickened and is bubbly, about 3-5 minutes.
Step 4: Finish the Filling
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, and fresh thyme. Taste and season generously with salt and pepper. Remember, biscuits are salty, so you might need a little less salt than usual. Set the filling aside to cool slightly while you prepare the biscuit crust.
Step 5: Assemble the Mini Pies
Open the can of biscuits and separate the 8 biscuits. On a lightly floured surface, take one biscuit and either press it out with your fingers or roll it with a rolling pin into a 4-inch circle. It should be large enough to fit into one cup of the muffin tin with a little overhang.
Gently press the biscuit circle into a greased muffin cup, allowing the sides to come up and the edges to stick out a bit. Repeat with 7 more biscuits.
Step 6: Fill and Top
Spoon the chicken and vegetable filling evenly into each biscuit-lined cup, filling them almost to the top.
Now, gently fold the overhanging biscuit edges back over the filling. They won’t completely cover the top, and that’s perfectly fine! It creates a beautiful, rustic “crimped” look. You can also use a second biscuit to create a top crust, but this rustic method is quicker and looks wonderful.
Step 7: Egg Wash and Bake
In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the tops of the biscuit dough with the egg wash. This will give them a beautiful golden-brown, shiny finish. Sprinkle with a tiny pinch of flaky sea salt, if desired.
Place the muffin tin on a baking sheet (to catch any potential bubble-overs) and bake for 20-25 minutes, or until the filling is bubbly and the biscuit tops are deep golden brown and cooked through.
Step 8: Cool and Serve
This is the most important step! Let the mini pot pies cool in the muffin tin for at least 10-15 minutes before you try to remove them. This allows the filling to set and the bottoms to firm up, preventing them from falling apart. After resting, run a small knife or offset spatula around the edge of each pie to loosen it, then gently lift them out. Serve warm and enjoy!
Nutrition Information
(Nutrition information is an estimate and will vary based on the specific brands of ingredients used.)
Serving Size: 2 mini pot pies
Calories: 485
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 1150mg
Total Carbohydrate: 48g
Dietary Fiber: 3g
Sugars: 8g
Protein: 24g