These Mini Chicken Pot Pies are a huge family favorite! They only have 5 ingredients: biscuits‚ chicken‚ veggies‚ cheese and cream of chicken! Dinner is done in 30 minutes!AN EASY FAMILY-FRIENDLY DINNERLooking for a quick and easy dinner that the whole family will love (even the picky eaters)? Then you must make these mini chicken pot pies. They are simple to make and easy to eat! This is perfect if you need something to satisfy everyone but dont want to spend a ton of time in the kitchen. The cleanup is easy too! This is also a good one to have the kids help make. FREQUENTLY ASKED QUESTIONS (FAQS)What other seasonings should I try? Change it up a bit when youre ready. Think about adding different seasonings like garlic or onion powder or even some Ranch Seasoning! What do you serve Mini Chicken Pot Pies with? Serve Mini Chicken Pot Pies with a small salad and/or additional veggies (some bagged steam veggies work great here like broccoli‚ Brussels sprouts‚ squash or corn). You could even serve them with your favorite Baked Potatoes‚ Baked Sweet Potatoes‚ or Mashed Potatoes. What biscuits are best to use for mini pot pies? I used the regular-sized biscuits (not the jumbo ones) for this recipe. What chicken is the best for pot pie? Feel free to use a rotisserie chicken for this recipe or canned chicken. Or just boil and dice two chicken breasts. How to store leftover Mini Chicken Pot Pies? Store in a covered container in the fridge for up to 3 days. Can you freeze Mini Chicken Pot Pies? These can be frozen. Just make sure you wrap them up well to protect against freezer burn. Whats the best way to reheat leftover pot pies? You could reheat in the air fryer but I would suggest microwaving them for a few seconds first then pop them in the microwave so they dont get too crispy trying to warm back up. Using a microwave is also another option‚ until theyre warmed through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)refrigerated biscuits I just get the regular sized biscuits (not the Grands biscuits). There are usually 10 biscuits in a can. cooked chicken this is a wonderful recipe for leftover chicken or turkey! You can get a rotisserie chicken or even canned chicken to make this easier and faster to prepare. cream of chicken soup dont like the canned stuff? Did you know you can make your own Homemade Cream of Chicken Soup? Also‚ feel free to use any cream soup flavor you enjoy as long as you think the flavors will work well together. shredded cheddar cheese I just went with a medium cheddar but use any shredded cheese you enjoy. If you want a bit of spice‚ try using pepper jack. Weve also used Colby Jack and Monterey Jack and theyve all turned out great!frozen peas and carrots this is optional if you are not a veggie fan. If you cant find frozen peas and carrots‚ you can use the canned ones (just drain them very well). HOW TO MAKE MINI CHICKEN POT PIES:Preheat oven to 350F degrees.Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup. Gently press down on each biscuit and push it a quarter of the way up the sides. In a bowl‚ combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups‚ filling about 3/4 full. Bake for about 15 minutes (until bubbly and biscuits are golden).Makes 4 to 5 servings (2 pot pies each.) CRAVING MORE RECIPES?BBQ Beef Biscuit CupsSpaghetti CupsCrack Chicken CupsChicken Parmesan CupsCrescent Taco CupsPhilly Cheesesteak CupsSloppy Joe CupsCreamy Chicken BundlesChicken Pot Pie Bubble UpWhite Chicken EnchiladasChicken Wellingtons30 Chicken Breast RecipesOriginally published: December 2011Updated photos &;amp; republished: April 2024NOTE: There was a giveaway when this post was originally published in 2011. That giveaway has now ended. PrintMini Chicken Pot Pies (+Video)These Mini Chicken Pot Pies are a huge family favorite! They only have 5 ingredients: biscuits‚ chicken‚ veggies‚ cheese and cream of chicken! Dinner is done in 30 minutes!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 4Calories 425kcalAuthor Brandie @ The Country CookIngredients7.5 ounce can refrigerated biscuits1 cup diced cooked chicken‚10.75 ounce can cream of chicken soup cup shredded cheddar cheese cup frozen peas and carrotsInstructionsPreheat oven to 350F degrees. Spray 10 muffin cups with nonstick cooking spray.Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl‚ combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups‚ filling about 3/4 full. Bake for about 15 minutes (until bubbly and biscuits are golden.) Then serve! VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 425kcal | Carbohydrates: 33g | Protein: 18g | Fat: 24g | Sodium: 1191mg | Fiber: 1g | Sugar: 2g