These individual chicken pot pies are a comforting, family-friendly classic made effortless. Using a muffin tin and flaky refrigerated biscuits or puff pastry, you get a golden, crispy crust filled with a rich, savory chicken and vegetable gravy. They are perfectly portioned for quick weeknight dinners, lunches, or a cozy gathering appetizer.
Ingredients
1 can refrigerated biscuits (or 1 sheet of thawed puff pastry cut into squares)
1 cup cooked chicken, shredded or finely diced
1 cup mixed vegetables (peas, carrots, corn), thawed if frozen
1 can (10.5 oz) cream of chicken soup
1/4 cup milk
1 tbsp butter, melted (for brushing the tops)
Salt and black pepper to taste
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or a little butter to ensure the pies release easily after baking.
2. Create the Pastry Shells
If using biscuits: Separate the biscuits and press each one flat with your fingers or a rolling pin to flatten them out slightly. Press one biscuit firmly into the bottom and up the sides of each muffin cup, creating a small bowl shape.
If using puff pastry: Cut the sheet into even squares and press them gently into the muffin cups, leaving the corners hanging slightly over the edges as styled in the image.
3. Mix the Savory Filling
In a medium mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and milk. Stir everything thoroughly until the mixture is uniform. Season to taste with salt and black pepper.
4. Fill the Pies
Spoon the chicken and vegetable mixture evenly into each prepared pastry shell, filling them nearly to the top to achieve that plump, hearty appearance seen in the baking tray.
5. Bake Until Golden
Brush the exposed edges of the pastry lightly with the melted butter for extra golden flavor. Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the pastry edges are puffed and beautifully golden-brown, and the savory filling is bubbling hot.
6. Cool and Serve
Remove from the oven and let the mini pies rest in the tin for 5 minutes to set slightly. Carefully lift them out using a butter knife or offset spatula. Serve them warm while the filling is creamy and the crust is perfectly flaky!