Name: Mini Chicken Pot Pies Comfort Food Recipes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked chicken, shredded; 1 cup frozen mixed vegetables; 1 can cream of chicken soup; 1 cup shredded cheddar cheese; 1 can refrigerated biscuit dough (8 biscuits); Salt and pepper, to taste; 1 tablespoon olive oil

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When the air cools down and you just want to curl up with something warm, these mini chicken pot pies hit the spot. They’re not just food, they’re like a little hug you can eat. Think about flaky crusts that give way to creamy filling, packed with tender chicken and vegetables. It’s the kind of comfort that makes you forget the day’s chaos. I’ll be honest, making pot pies always felt intimidating to me, until I realized that mini ones are way more forgiving. Less fuss, more fun, and just the right serving size. It’s the balance between indulgence and practicality. And let’s face it, a tray of golden-brown little pies cooling on your counter looks like a victory, even if your day was a mess. Whether you’ve had one of those endless workdays or you just want to surprise your family, these pies deliver. They bring that familiar, cozy flavor that ties together all the best comfort food recipes. They also slide right into comfort chicken recipes, homemade pies, meat pies recipes, healthy comfort food recipes, comfort recipes, and yes—even crockpot comfort food recipes if you’re into make-ahead magic. Warm, filling, and deeply satisfying, these are what cozy evenings were made for.

1) Key Takeaways
2) Easy Mini Chicken Pot Pies Recipe
3) Ingredients for Mini Chicken Pot Pies
4) How to Make Mini Chicken Pot Pies
5) Tips for Making Mini Chicken Pot Pies
6) Making Mini Chicken Pot Pies Ahead of Time
7) Storing Leftover Mini Chicken Pot Pies
8) Try these Main Course next!
9) Mini Chicken Pot Pies
10) Nutrition

1) Key Takeaways

Mini chicken pot pies are the ultimate comfort food recipes that bring warmth to your table in a way that feels homemade yet simple. Each bite mixes flaky biscuit crusts with creamy chicken filling. They’re quick enough for weeknights but cozy enough for weekends. These little pies also fit into comfort chicken recipes and healthy comfort food recipes when balanced with vegetables.

2) Easy Mini Chicken Pot Pies Recipe

Making these mini pies feels like treating yourself without going overboard. The crust is made with biscuits, so you skip the stress of rolling dough. The filling combines shredded chicken, vegetables, and creamy soup, which turns out rich and satisfying. These are the kind of meals I reach for when I want to smile after a long day.

The recipe comes together with pantry staples and only a few steps. It’s forgiving, which makes it perfect for new cooks or busy families. Plus, they’re fun to serve. Place a tray on the table and watch everyone reach for their own golden pie.

From my kitchen at Nancy Cooks, I can say these pies have earned a spot in my comfort food recipes collection.

3) Ingredients for Mini Chicken Pot Pies

Cooked Chicken: Shredded chicken keeps this recipe quick. I usually cook extra chicken during the week and save some just for these pies. Rotisserie chicken works well too.

Frozen Mixed Vegetables: A handy shortcut that adds color and nutrition. I like the mix with peas, carrots, and corn, but use what you enjoy.

Cream of Chicken Soup: This brings creaminess and flavor. It’s a simple way to get that comforting filling without making a sauce from scratch.

Shredded Cheddar Cheese: The cheese melts into the filling and makes everything taste richer. It gives a little stretch in each bite.

Refrigerated Biscuit Dough: These form the crust. Press them into muffin tins, and they transform into golden shells.

Olive Oil: Used to grease the tin and keep the crusts from sticking. A small touch but it matters.

Salt and Pepper: Just enough seasoning to bring everything together. I like to taste the filling and adjust before baking.

4) How to Make Mini Chicken Pot Pies

Step 1. Heat the oven to 375°F. A warm oven sets the stage for crusts that bake evenly and turn golden.

Step 2. Grease a muffin tin with olive oil. This keeps the biscuit dough from sticking and helps with clean release.

Step 3. Flatten each biscuit and press it into the muffin cups. You don’t have to be perfect. The dough rises as it bakes and covers little gaps.

Step 4. Mix shredded chicken, vegetables, cream of chicken soup, and cheddar cheese in a bowl. Season with salt and pepper. Stir until the filling is smooth and combined.

Step 5. Spoon the filling into each crust. Fill almost to the top, but leave space for bubbling while baking.

Step 6. Bake for about 20 to 25 minutes until the tops are golden and the filling is hot. Your kitchen will smell like home.

Step 7. Let them cool a few minutes before serving. The filling sets and makes eating easier. Then enjoy warm pies that taste like comfort food recipes should.

5) Tips for Making Mini Chicken Pot Pies

Don’t overfill the cups. The mixture bubbles as it bakes, and a little space saves you from messy overflow. If you like crisp edges, press the biscuits a bit higher on the tin walls.

Season the filling to your taste. A dash of garlic powder or onion powder adds more depth. Sometimes I add herbs like thyme for a rustic note.

Use different cheeses. Cheddar melts smoothly, but mozzarella or Monterey Jack add their own flavors. Experiment until you find the mix that feels right to you.

6) Making Mini Chicken Pot Pies Ahead of Time

Prepare the filling a day early and store it in the fridge. When you’re ready, press biscuits into tins, add filling, and bake. Fresh pies in less than half an hour.

You can also bake them fully, then cool and store in the fridge. Reheat in the oven to bring back the flaky crust. Microwave works in a pinch but makes crust softer.

If you freeze them, wrap each pie well. Bake directly from frozen at a slightly lower temperature. They’ll warm through and taste almost as good as fresh.

7) Storing Leftover Mini Chicken Pot Pies

Keep leftovers in an airtight container in the fridge. They stay good for three to four days. Warm them in the oven to get that crust texture back.

For longer storage, freeze them. Wrap individually, place in a freezer bag, and keep for up to two months. Reheat in the oven when needed.

These little pies keep their flavor well, so they’re worth making extra. Having them ready makes dinner easy when you don’t feel like cooking.

8) Try these Main Course next!

9) Mini Chicken Pot Pies