I’m so thrilled to share these mini chicken pot pies with you today – they’re the epitome of comfort food done right. There’s something magical about breaking through that golden, puffy biscuit crust to reveal the savory chicken and veggie filling underneath. They’re perfectly portioned, easy to customize, and far less intimidating than making a full-sized pie. Trust me, once you see how simple these are to whip up, they’ll become your new weeknight dinner hero.
Why You’ll Love these Golden Homemade Mini Chicken Pot Pies
When life gets hectic, these adorable mini chicken pot pies might just become your new weeknight heroes.
They’re perfectly portioned comfort food that takes half the time of traditional pot pies, with all the creamy, savory goodness you crave.
I’m obsessed with how versatile they are—swap in leftover turkey or add extra veggies for a twist.
The golden biscuit crust puffs up beautifully around the edges, creating the perfect vehicle for that rich, herby filling.
Can you imagine anything cozier on a chilly evening?
What Ingredients are in Golden Homemade Mini Chicken Pot Pies?
These mini pot pies require just a handful of simple ingredients that come together to create the ultimate comfort food in bite-sized form.
- 1 cup cooked chicken, diced
- 1/2 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 teaspoon dried thyme
- 1 refrigerated biscuit dough tube
- Salt and pepper to taste
- Optional: beaten egg for brushing tops
For the best flavor, I recommend using rotisserie chicken to save time, though any leftover cooked chicken will work perfectly in this versatile recipe.
How to Make these Golden Homemade Mini Chicken Pot Pies
Step 1: Preheat Your Oven
Preheat your oven to 375°F and gather all your ingredients.
This temperature guarantees our mini pot pies will bake evenly with that perfect golden crust we’re all hoping for.
Step 2: Mix the Filling
In a medium bowl, combine 1 cup of diced cooked chicken, 1/2 cup frozen mixed vegetables, 1 can cream of chicken soup, and 1/2 teaspoon dried thyme.
Season with salt and pepper to taste, giving everything a good stir until well blended.
Step 3: Prepare the Muffin Tin
Lightly grease a standard muffin tin to prevent sticking.
Nothing worse than trying to pry out these little beauties only to leave half the crust behind, right?
Step 4: Form the Crusts
Take each biscuit from your refrigerated biscuit dough tube and press it into a muffin cup, pushing up the sides to form a well.
The dough should extend slightly above the rim of each cup.
Step 5: Fill the Pot Pies
Spoon your chicken mixture into each biscuit cup, filling it about 3/4 full.
Don’t overfill, or you might’ve a bubbly mess on your hands!
For more consistent results when preparing multiple batches, a professional stand mixer can help maintain uniform filling texture and save time.
Step 6: Add the Golden Touch
For that extra-special golden finish, brush the exposed edges of the biscuit dough with a beaten egg.
This little trick makes such a difference in the final presentation.
Step 7: Bake to Perfection
Place your muffin tin in the preheated oven and bake for 15-18 minutes, until the biscuit edges turn a beautiful golden brown.
The filling should be hot and bubbly when done.
Step 8: Cool Slightly and Serve
Remove from the oven and let the mini pot pies cool for about 5 minutes before carefully removing them from the muffin tin.
This brief cooling period helps them set up and makes them easier to handle.
What to Serve with Golden Homemade Mini Chicken Pot Pies
These adorable mini pot pies are practically a meal on their own, but a few simple sides can turn them into a dinner that’ll have everyone asking for seconds.
A crisp green salad with a light vinaigrette brings freshness to balance the rich, creamy filling. For something warm, roasted green beans or glazed carrots complement the savory flavors beautifully.
When it comes to drinks, a glass of chilled apple cider works wonderfully for family dinner, while a light white wine like Pinot Grigio makes these perfect for casual entertaining.
For a complete comfort food experience, serve with a dollop of cranberry sauce on the side—the slight tanginess cuts through the richness in the most delightful way.
Golden Homemade Mini Chicken Pot Pies Substitutions and Variations
- Flavor Boosters: Add a tablespoon of pesto, curry powder, or ranch seasoning to the filling for a flavor twist.
- Topping Alternatives: Try puff pastry, cornbread, or even mashed potatoes instead of biscuit dough.
- Fancy Finish: Sprinkle with fresh herbs, crispy bacon bits, or a dusting of parmesan before serving.
Leftovers and Storage for these Golden Homemade Mini Chicken Pot Pies
These adorable mini pies store beautifully!
Pop any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually wrapped in plastic, then stored in a freezer bag for up to 2 months.
To reheat from refrigerated, microwave for 30-45 seconds or place in a 350°F oven for about 10 minutes. From frozen, add an extra 5-8 minutes in the oven (no need to thaw first).
The trick to maintaining that perfect texture? Reheat uncovered in the oven to keep the crust crisp. If using a microwave, place a damp paper towel over them to prevent drying out.
While delicious fresh, many swear these actually taste better the next day when the flavors have had time to meld together!
Final Thoughts
These Mini Chicken Pot Pies capture everything we love about comfort food—warm, savory filling wrapped in golden biscuit crust—but in adorable, perfectly portioned bites.
The beauty lies in their simplicity: store-bought biscuits transform into vessels for creamy chicken and vegetables with minimal effort.
Perfect for busy weeknights when you need something wholesome but don’t have hours to spend in the kitchen, or weekend meal prep when you want to stock the freezer with homemade goodness.
There’s something magical about breaking through that flaky crust to reveal the steaming filling inside—a little moment of joy that makes any ordinary meal feel special.
