These handheld mini chicken pot pies combine canned chicken, frozen mixed veggies, and condensed soup inside Pillsbury Grands! biscuits, baked right in a muffin pan. It’s an effortless, four-ingredient budget meal that turns classic comfort food into a lazy weeknight favorite.
Ingredients
- 2 cups frozen mixed vegetables (thawed)
- 1 (12.5 oz) can chicken breast (drained)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (16.3 oz) tube Pillsbury Grands! refrigerated biscuits
- Optional seasonings: Thyme, onion powder, garlic powder, black pepper, or a pinch of salt
Instructions
Prepare the Filling: Thoroughly drain the canned chicken and mix it in a bowl with the thawed mixed veggies and cream of chicken soup. Season with thyme, garlic powder, onion powder, and black pepper to taste.
Prep the Pans: Preheat your oven to 375°F (190°C) and grease 8 slots of a standard muffin tin.
Shape the Dough: Separate the refrigerated biscuits. Use your fingers to flatten and stretch each biscuit into a larger, thin round.
Fill the Cups: Press each dough round into a muffin slot, keeping the bottom layer thin so it bakes through evenly. Spoon a generous amount of chicken filling into each cup, pulling the top edges of the dough slightly up and inward around the filling.
Bake: Bake on the center rack for approximately 20 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly.
Cool & Serve: Let the pies cool for 5 minutes in the tin. They will pop right out of the muffin slots for quick serving and minimal cleanup.
Helpful Tips
- Chicken Options: Canned chicken breast works great as a cheap pantry staple, but cooked rotisserie chicken or leftover diced chicken works just as well.
- Bakeware: A standard metal muffin tin works best to transfer heat quickly so the bottom dough bakes fully. If using a silicone pan, consider blind-baking the empty dough cups for a few minutes before adding the filling.
- Custom Veggies: Swap the standard mixed vegetables for chopped cooked broccoli, peas, or whatever soft veggies your family prefers.
Easy Mini Chicken Pot Pies (4 Ingredient Dinner)
I’m always looking for quick and simple dinner ideas for busy weeknight meals, and these mini chicken pot pies are always a hit! They are really fun and easy to make in a muffin tin with just a few ingredients, and perfect for a family with picky eaters. Kids love them!
Ingredients
- 2 1 4 cups frozen mixed vegetables, thawed
- 1 0.5 2 (12.5 oz) cans chicken breast
- 1 0.5 2 (10.5 oz) cans condensed cream of chicken soup
- 1 0.5 2 (16.3 oz) tubes refrigerated biscuits
- Optional seasoning
Instructions
- Preheat oven to 375° F and grease 8 slots of a regular-size muffin tin.
- Thoroughly drain the canned chicken, then mix it well with the thawed vegetables and can of soup. Add black pepper, onion powder, thyme, and garlic powder if desired. You may also add a little salt, but go easy since the other ingredients already contain salt.
- Open the tube of biscuits. Use your fingers to flatten each biscuit into larger rounds, about 5–6 inches in diameter.
- Firmly press the biscuit rounds into the greased muffin tin. Press the dough at the bottom and sides as thin as possible, leaving more dough at the top so it can thoroughly bake.
- Spoon a generous amount of the chicken mixture into each biscuit. Pull the dough up and toward the center, creating a slightly concave bowl.
- Bake for 20–22 minutes or until the biscuits are golden brown. Allow them to rest for about 5 minutes before serving.
Notes
- The recipe can be made with either a 12.5 oz or 10 oz can of canned chicken. You can also use 1+ cups of rotisserie chicken or cooked chicken breast.
- Experiment with different soft vegetables such as cooked broccoli, mushrooms, or canned green beans.
- A silicone muffin pan may not work as well because a metal muffin tin helps ensure the dough cooks thoroughly.