If you’re on the lookout for a cozy comfort food that’s both easy to prepare and guaranteed to win over any crowd, look no further than this Mini Chicken Pot Pie with Grands Biscuits. Packed with succulent chicken, hearty mixed veggies, and a creamy, savory filling, all hugged by a pillowy, golden biscuit crust, these bite-sized pot pies transform classic flavors into a fun, fuss-free handheld treat. Whether you’re making a weeknight dinner, prepping lunchboxes, or hosting a casual get-together, these mini pot pies are a surefire way to bring big smiles and warm bellies to your table.
Ingredients You’ll Need
Part of the magic of Mini Chicken Pot Pie with Grands Biscuits is how it transforms humble, store-bought ingredients into something special. Each component brings something to the party—from creamy richness and savory notes to colorful pops and that irresistible biscuit crunch.
- Cream of chicken soup (1 can, 10.5 ounces): The ultimate shortcut to velvety pot pie filling with a deep, savory flavor base.
- Milk (1/2 cup): Adds creaminess and helps the filling stay luscious and not too thick.
- Cooked chicken, shredded (2 cups): Rotisserie or leftover chicken both work beautifully for tender bites in every mini pie.
- Frozen mixed vegetables, thawed (1 cup): Colorful blend for extra texture, nutrients, and a cheery presentation—no chopping required!
- Dried thyme (1/2 teaspoon): Boosts the traditional pot pie aroma with subtle herby warmth.
- Salt (1/2 teaspoon): Rounds out the flavors and balances the richness of the filling.
- Black pepper (1/4 teaspoon): A gentle kick to let the savory flavors shine.
- Refrigerated Pillsbury Grands biscuits (1 can, 16.3 ounces): The star of the show—these get pressed into muffin cups to create that fluffy, golden crust.
- Shredded cheddar cheese, optional (1/2 cup): For melty, gooey goodness that takes these mini pies totally over the top.
How to Make Mini Chicken Pot Pie with Grands Biscuits
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 375°F, so it’s perfectly hot by the time you’re ready to bake. Give your muffin tin a light coating of nonstick spray or oil—this little step ensures those gorgeous, golden biscuit pies will slide right out, no sticking or mess involved.
Step 2: Mix Up the Creamy Filling
In a medium-sized bowl, combine the cream of chicken soup, milk, shredded chicken, thawed mixed vegetables, thyme, salt, and black pepper. Stir everything together until the mixture is well blended and deliciously creamy—the aroma is already inviting!
Step 3: Prep the Biscuits
Pop open your can of Pillsbury Grands biscuits and gently separate them. With clean hands, flatten each biscuit just a bit—enough to make a round that fits inside the muffin cup but still leaves a bit hanging over the edge for a golden crust. This little trick gives each Mini Chicken Pot Pie with Grands Biscuits its signature look and texture.
Step 4: Assemble the Mini Pot Pies
Press each flattened biscuit into a muffin cup, forming a neat little shell. Now, evenly spoon the creamy chicken filling into each biscuit cup. Don’t skimp! Then, if you’re a cheese lover, sprinkle a generous pinch of shredded cheddar on top for a gooey, bubbling finish.
Step 5: Bake Until Golden and Bubbly
Slide your muffin tin into the preheated oven and bake for 15 to 18 minutes. You’re looking for gorgeous golden crusts and a bubbly, piping-hot filling. Your kitchen will smell absolutely incredible! When done, let the mini pot pies rest for 5 minutes before gently removing them from the tin.
How to Serve Mini Chicken Pot Pie with Grands Biscuits
Garnishes
A quick scatter of fresh chopped herbs—such as parsley, thyme, or chives—on each Mini Chicken Pot Pie with Grands Biscuits adds color and a fresh, fragrant finish. A little twist of freshly cracked pepper or even a light dusting of Parmesan can elevate these mini pies from rustic to restaurant-worthy.
Side Dishes
Keep things simple: serve with a crisp green salad tossed in a lemony vinaigrette, or roasted potatoes for extra comfort-food flair. For a pop of freshness, try a quick cucumber salad or a roasted veggie medley—these sides balance the rich, creamy filling beautifully.
Creative Ways to Present
Pile these mini pot pies on a wooden board for a cute, rustic look at parties, or plate each one individually with a little microgreen salad for an elegant starter. You can even use mini ramekins for a heartier feel, or pop a few into lunchboxes for a delicious midday surprise!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Chicken Pot Pie with Grands Biscuits are a meal prep dream! Allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. They won’t lose their comforting flavor or pillowy crust, making tomorrow’s lunch a treat.
Freezing
If you want to stash some for later, you’re in luck—these freeze wonderfully. Once cooled, wrap each pot pie individually in plastic wrap, then pop into a zip-top freezer bag. Label and freeze for up to 2 months. Reheat straight from the freezer for a quick, satisfying meal.
Reheating
For best results, reheat your mini pot pies in a 350°F oven until warmed through and the biscuits are revived (about 10–12 minutes). The microwave works too, especially for quick lunches, but the oven keeps the crust crisp and delightful.
FAQs
Can I use cooked turkey instead of chicken?
Absolutely! Turkey is a delicious substitute and works just as well in the filling. Swap in equal amounts of cooked, shredded turkey for an easy holiday leftovers makeover.
Are there alternatives to Grands biscuits?
Yes, while Grands biscuits are extra fluffy and tasty, you can use regular canned biscuits or even homemade dough. Just make sure they’re thick enough to hold the creamy filling without getting soggy.
What vegetables work best if I don’t have frozen mixed veggies?
No worries—fresh diced carrots, peas, corn, or even green beans can be substituted. Be sure to chop them small and lightly steam or cook them first so they’re tender when baked.
Can I make Mini Chicken Pot Pie with Grands Biscuits ahead of time?
You sure can! Assemble everything and store covered in the fridge up to a day ahead. When you’re ready, bake as directed—just add a few extra minutes if you’re baking straight from the cold.
Is it possible to make these vegetarian?
Definitely! Substitute the chicken with sautéed mushrooms or cooked white beans and use cream of mushroom or celery soup for a comforting vegetarian twist that’s equally irresistible.
Final Thoughts
There’s just something irresistible about biting into a fresh, homemade Mini Chicken Pot Pie with Grands Biscuits—the golden, flaky biscuit, the creamy, hearty filling, and those pops of color from the veggies. I hope you’ll grab a can of biscuits and whip up a batch soon. Whether for dinner, a potluck, or just because you deserve some comfort food, this dish is bound to become a new favorite!
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Mini Chicken Pot Pie with Grands Biscuits Recipe
- Total Time: 28 minutes
- Yield: 8 mini pot pies 1x
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pies with Grands Biscuits are a delightful twist on the classic comfort food. Individual portions filled with creamy chicken and vegetable mixture, topped with flaky biscuits, make for a perfect meal.
Ingredients
For the Filling:
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 can (16.3 ounces) refrigerated Pillsbury Grands biscuits
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F. Lightly grease a muffin tin.
- Prepare filling: In a medium bowl, mix cream of chicken soup, milk, shredded chicken, mixed vegetables, thyme, salt, and pepper until well combined.
- Assemble pot pies: Separate biscuits and flatten slightly. Press one biscuit into each muffin cup, forming a cup shape. Spoon chicken mixture evenly into each biscuit cup. Top with shredded cheddar cheese if desired.
- Bake: Bake for 15–18 minutes, until biscuits are golden brown and filling is bubbly.
- Serve: Let cool for 5 minutes before removing from muffin tin. Serve warm.
Notes
- You can substitute cooked turkey or rotisserie chicken for variation.
- For a crispier crust, brush biscuit edges with melted butter before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 55 mg
