Quick & Easy Mini Chicken Pot Pies: Comfort Food Baked Into Golden Biscuit Cups

ER Kent
Aug 28, 2025
3 min read

There’s something undeniably cozy about a warm, creamy chicken pot pie. But when you don’t have time for rolling out crusts and waiting on long bakes, these quick & easy mini chicken pot pies are the answer. Made right in a muffin tin, each portion features a golden biscuit “crust” filled with a creamy mixture of chicken and vegetables.

They’re fun to make, easy to serve, and portable enough for busy weeknights, potlucks, or even lunches on the go. Comfort food has never been this simple — or this cute.

Why This Recipe Is My Favorite

These mini chicken pot pies remind me of all the comforting flavors I grew up with, but without the fuss. The biscuits puff into golden, buttery cups, holding creamy chicken filling inside like little edible bowls. I love how they come together so quickly with just a few pantry staples, yet taste like something you worked on for hours.

Even better, they reheat beautifully, making them great for meal prep or leftovers. They’re crowd-pleasers for kids and adults alike.

History and Fun Facts About Chicken Pot Pies

Chicken pot pie has been a staple of American comfort food for centuries, tracing back to European meat pies that used pastry crusts to enclose savory fillings. In the U.S., pot pie became especially popular in the 19th and 20th centuries as a way to stretch poultry and vegetables into a hearty family meal.

Mini pot pies like these are a modern shortcut — instead of a pastry crust, refrigerated biscuits form the base, making the dish accessible for busy families while keeping the spirit of the traditional pie intact.

The Role of Each Ingredient

Frozen mixed vegetables add color, texture, and nutrition without extra prep.
Canned chicken keeps the recipe quick and convenient while providing savory protein.
Condensed cream of chicken soup forms the creamy, flavorful sauce that binds everything together.
Refrigerated biscuits puff into golden, buttery crusts that hold the filling.
Optional seasonings like black pepper, onion powder, garlic powder, and thyme boost flavor and balance the richness.

Substitution Tips and Advice

Swap canned chicken for rotisserie or cooked chicken breast for more flavor.

Use fresh or leftover veggies instead of frozen if you have them on hand — broccoli, mushrooms, or green beans are all excellent.

Cream of mushroom or cream of celery soup can be used in place of cream of chicken for a slightly different taste.

Time and Money-Saving Tips

Buy value packs of refrigerated biscuit dough when they’re on sale and freeze extras for later.

Using canned chicken and frozen vegetables means you can keep ingredients stocked in the pantry and freezer for last-minute dinners.

Double the recipe to stock the fridge with easy grab-and-go lunches.

Storage and Make-Ahead Instructions

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap each cooled pot pie individually in foil or plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Reheat from frozen in a 325°F oven until warmed through.

Make Ahead: Prepare the filling up to 24 hours in advance and refrigerate. Assemble and bake the biscuit cups just before serving for the freshest result.