Mini Chicken Pot Pies are delicious little muffins, made with only 4 main ingredients: refrigerated biscuit dough, rotisserie chicken, frozen mixed vegetables, and cream of chicken soup. These delicious pies make a kid-friendly, quick, weeknight dinner!

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Yes, these little pot pies are delicious, but more importantly- how cute!? I love mini versions of things, somehow it makes them much more fun!

My kids would have to agree. These adorable biscuit pies are always gobbled up so quickly!

This recipe makes 8 pies, but you can double it to make 16. Don’t be fooled by their miniature size. Mini chicken pot pies are filling and hearty. Add a side salad and garlic bread and you have an easy, family friendly meal for any busy night.

Perfect for Back to School!

As the school year begins again I’m always looking for easy dinner ideas as we get back into the swing of things. Mini chicken pot pies fit the bill because they are made with only 4 pantry ingredients (plus some seasonings), including rotisserie chicken and refrigerated biscuit dough for quick shortcuts.

These little muffins are a cinch to put together-my littlest loves to help flatten the biscuits! This dish is on the table in less than 30 minutes. Because they are so quick and easy, the pot pies make great after school snacks, as well.

Get more easy and quick dinner ideas HERE.

What You’ll Need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

A muffin tin
Nonstick cooking spray
Rotisserie chicken– shredded. Or use leftover chicken, cook the chicken how you’d like, use canned chicken or substitute cooked ground beef.
Cream of chicken soup. You could use cream of celery or cream of mushroom instead.
Frozen mixed vegetables– no need to thaw! I’m using a combination of carrots, peas, corn and green beans, but use what you like.
Refrigerated biscuit dough– you’ll want the larger Grands biscuits, 8 count, any style.
Seasonings-pepper, garlic powder, onion powder, thyme. I don’t usually add extra salt because I find the soup and rotisserie chicken salty enough, but add salt to taste.

How To Make It

Preheat oven to 350°F

*Double the recipe for 16 pot pies.

Spray 8 muffin cups on a muffin tin with nonstick cooking spray.

Open the can of biscuits, flatten each biscuit and add to the bottom of each sprayed muffin cup.

In a mixing bowl combine the remaining ingredients and stir together. Evenly spoon the filling in to each biscuit cup.

Bake for 22-25 minutes until the biscuits are golden brown.

Let cool a couple of minutes before removing the mini pot pies from the muffin tin and enjoy!

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Find more recipes you can make with refrigerated biscuit dough HERE.