If you have extra refrigerated biscuits after making this recipe and you’re wondering what to do with them, check out our list of Easy Canned Biscuits Recipes for more ideas. There are recipes for pizza bombs, pigs in a blanket, and more.

Mini Chicken Pot Pies With Canned Biscuits Recipe

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Ingredients For Mini Chicken Pot Pies:

You can get the full list of ingredients with measurements in the recipe card below.

• Frozen mixed vegetables – This is the bag that has chopped carrots, green beans, and corn. It’s so much easier to start with this than having to chop your own fresh vegetables.
• Can of cream of mushroom soup – We prefer the taste of this to cream of chicken soup because it adds more flavor to dishes.
• Leftover cooked chicken – If you don’t have leftover chicken, of course, you can cook and shred chicken for this recipe.
• Salt
• Onion powder
• Refrigerated biscuit dough – You don’t want to buy the flaky biscuits because those will be a headache to cut and roll for this recipe. Choose the solid biscuits.

How To Make Mini Chicken Pot Pies:

Pre-heat the oven to 350 F.

Add the bag of frozen mixed vegetables to a large bowl.

You want the bag that has green beans, corn, peas, and carrots.

Add in the can of cream of mushroom soup.

Side note: You can use a can of cream of chicken soup instead, but (in my opinion) the cream of mushroom soup has a richer flavor. I choose that over cream of chicken soup every time because the chicken version just tastes so flavorless but also very salty.

Second note: If you’re worried about sodium, our friend Patricia said that she swaps low-sodium chicken broth for cream of anything soup. Just be sure to add a little cornstarch or flour with with the broth to act as a thickener.

Chop up your leftover cooked chicken into small pieces.

Add it to the bowl.

Add in the salt and onion powder.

Stir until everything is combined. Set it aside.

Spray the cavities of a muffin tin with cooking spray.

This will make 16 mini pot pies, so you’ll need two muffin tins to make the full recipe.

Open the can of biscuit dough.

Quick note: You don’t want to take the can out of the fridge until now. Working with cool biscuit dough is a lot easier than dough that has warmed.

Cut the dough in half.

Re-form one half into a circle, then stretch it with your fingers so it’s large enough to fit in the cavity of a muffin pan.

You can use a rolling pin to shape the dough if that’s easier for you, but I just use my fingers.

Put it in one of the cavities of the greased muffin tin. Then, continue until you have 16.

Gently press down in the center, then fill the middle with some of the chicken mixture.

It’s fine if the mixture goes above where the pastry ends, that’s fine. The biscuit cup will puff up as it bakes.

Continue until you’ve filled all of the biscuit cups.

Quick note: You may have leftover filling when you’re done. You can either open another pack of biscuit dough or just heat the leftovers on the stove and pour it on top when you serve these for more filling.

Bake for 25 to 28 minutes until the dough is golden brown and the filling is heated through.

Your baking time may vary based on your oven’s temperature and also the type of pan you use. I use a metal pan; your timing may be different if you use a silicone baking pan.

Serve warm.

​We usually make these from leftovers from a whole chicken. When I make that, I make a gravy with the pan drippings. If you do that too, and you have the leftovers handy, you can heat them and pour them on top of these. The pot pies are delicious that way.

Mini Chicken Pot Pies: Frequently Asked Questions

More Chicken Recipes:

If you have more leftover chicken and you’re wondering what to do with it, my other go to is a Chicken Salad BLT sandwich.

For other ways to use it, check out all of our budget-friendly chicken recipes.

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Yield: 16 Pot Pies

Mini Chicken Pot Pies With Canned Biscuits

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If you're looking for an easy dinner recipe to use up leftover chicken (and will be on the table in a half hour), this Mini Chicken Pot Pies with canned biscuits recipe is for you.

Prep Time 10 minutes

Cook Time 28 minutes

Total Time 38 minutes

Ingredients

• 12 oz. bag frozen mixed vegetables
• 10.5 oz. can of cream of mushroom soup
• 1.5 to 2 cups leftover cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 8 count can of refrigerated biscuit dough

Instructions

1. Pre-heat the oven to 350 F.
2. Add the bag of frozen mixed vegetables to a large bowl.
3. You want the bag that has green beans, corn, peas, and carrots.
4. Add in the can of cream of mushroom soup.
5. Chop up your leftover cooked chicken into small pieces.
6. Add it to the bowl.
7. Add in the salt and onion powder.
8. Stir until everything is combined. Set it aside.
9. Spray the cavities of a muffin tin with cooking spray.
10. Open the can of biscuit dough.
11. Cut the dough in half.
12. Re-form one half into a circle, then stretch it with your fingers so it’s large enough to fit in the cavity of a muffin pan.
13. Put it in one of the cavities of the greased muffin tin. Then, continue until you have 16.
14. Gently press down in the center, then fill the middle with some of the chicken mixture.
15. Continue until you’ve filled all of the biscuit cups.
16. Bake for 25 to 28 minutes until the dough is golden brown and the filling is heated through.

Notes

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 93Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 266mgCarbohydrates 6gFiber 1gSugar 1gProtein 7g

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