Name: Mini Chicken Pot Pie with Grands Biscuits Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can refrigerated Grands biscuits; Nonstick cooking spray; 2 cups cooked chicken breast, diced; 1 cup frozen mixed vegetables, thawed; 1 can (10.5 ounces) cream of chicken soup; 1/2 cup shredded cheddar cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon salt

Jump to Recipe·Print Recipe

If you’re on the hunt for a comforting, bite-sized dinner that brings big smiles and even bigger flavors, you have to try Mini Chicken Pot Pie with Grands Biscuits. Imagine all the creamy, savory goodness of classic chicken pot pie, wrapped in a fluffy, golden biscuit crust—each one perfectly portioned for individual enjoyment. These little wonders are not only easy to make but also kid-approved and freezer-friendly, making them a go-to for busy weeknights, potlucks, or even as a cozy lunch treat.

Mini Chicken Pot Pie with Grands Biscuits Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mini Chicken Pot Pie with Grands Biscuits lies in its simple, familiar ingredients. Each one plays a starring role in building rich flavor, tender texture, and that irresistible golden finish.

Grands biscuits: These refrigerated biscuits become the perfect, flaky crust that holds everything together.
Cooked chicken breast (diced): Use rotisserie or leftover chicken for convenience and juicy, tender bites.
Frozen mixed vegetables (thawed): A colorful mix that adds sweetness, texture, and nutrition in every mouthful.
Cream of chicken soup: This creamy soup binds the filling with savory richness and classic pot pie flavor.
Shredded cheddar cheese: Melts into the filling for a gooey, cheesy finish that makes each bite irresistible.
Garlic powder: A pinch wakes up the flavors and deepens the savory profile.
Black pepper: Adds just the right amount of mild heat and complexity.
Salt: Enhances all the other flavors and ensures the filling is perfectly seasoned.
Nonstick cooking spray: Keeps your mini pot pies from sticking and ensures easy release from the muffin tin.

How to Make Mini Chicken Pot Pie with Grands Biscuits

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F, so it’s ready to work its magic when you are. Lightly spray a standard muffin tin with nonstick cooking spray—this is key to making sure those golden biscuit cups pop right out without sticking or tearing.

Step 2: Shape the Biscuits

Open your can of Grands biscuits and separate each one. Using your hands or a rolling pin, gently flatten each biscuit just enough to fit into the muffin cups. Press each biscuit into the bottom and up the sides of the muffin tin to create a little crust “nest” for your savory filling.

Step 3: Mix the Filling

In a large mixing bowl, combine the diced cooked chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt. Stir everything together until the filling is creamy, colorful, and evenly mixed. This savory blend will soon be the heart of your Mini Chicken Pot Pie with Grands Biscuits.

Step 4: Fill the Biscuit Cups

Spoon the chicken-and-veggie filling into each prepared biscuit cup. Don’t be shy—fill each one all the way to the top for maximum flavor and satisfaction. You should have enough filling for all eight biscuit cups, perfectly portioned.

Step 5: Bake to Golden Perfection

Slide your muffin tin into the oven and bake for 20 to 25 minutes. You’re looking for biscuit tops that are golden brown and a filling that’s bubbly and hot. In the last five minutes, sprinkle a little extra cheddar cheese on top if you want a melty, cheesy crown.

Step 6: Cool and Serve

Let the mini pot pies cool in the tin for about five minutes. This short wait makes them easier to remove and helps the filling set. Gently run a butter knife around the edges, lift each one out, and get ready for the best part—tasting your homemade Mini Chicken Pot Pie with Grands Biscuits!

How to Serve Mini Chicken Pot Pie with Grands Biscuits

Garnishes

A quick sprinkle of fresh herbs like parsley or chives goes a long way, adding a burst of color and a fresh, aromatic finish. A light dusting of extra cheddar or a crack of black pepper right before serving takes these mini pies from simple to stunning.

Side Dishes

Pair your Mini Chicken Pot Pie with Grands Biscuits with a crisp side salad, roasted green beans, or even a cozy bowl of tomato soup. These sides balance out the richness and make for a well-rounded, satisfying meal the whole family will love.

Creative Ways to Present

Serve these mini pot pies on a rustic wooden board for a family-style dinner, or plate them individually on colorful dishes for an elegant touch. For parties or gatherings, arrange them on a tiered stand—they’re a guaranteed conversation starter and always the first thing to disappear!

Make Ahead and Storage

Storing Leftovers

If you have any Mini Chicken Pot Pie with Grands Biscuits left after dinner, simply let them cool completely, then transfer them to an airtight container. They’ll keep fresh in the refrigerator for up to three days—just enough time to savor the leftovers for lunch or a quick snack.

Freezing

These little pot pies are fantastic for freezing. Once cooled, wrap each one individually in plastic wrap or foil, then store them all in a freezer-safe bag or container. They’ll keep beautifully for up to two months, ready to rescue you on busy nights.

Reheating

For best results, reheat in a 350°F oven for about 10 minutes (longer if heating from frozen), until warmed through and the biscuit is crisped up again. In a pinch, you can microwave them for 1 to 2 minutes, but the oven method keeps them at their very best.

FAQs

Can I use rotisserie chicken for Mini Chicken Pot Pie with Grands Biscuits?

Absolutely! Rotisserie chicken is a fantastic shortcut, bringing juicy, flavorful meat to the filling and making prep even faster for busy nights.

What other vegetables can I use in the filling?

Feel free to get creative—diced potatoes, mushrooms, bell peppers, or even spinach work well. Just make sure any added veggies are cooked or thawed before mixing in.

Do I need to pre-cook the biscuits before adding the filling?

No pre-cooking needed! The biscuits bake perfectly as they cradle the creamy filling, turning golden and flaky by the time the filling is hot and bubbly.

Can I make Mini Chicken Pot Pie with Grands Biscuits ahead of time?

Yes, you can assemble the biscuit cups and filling, then cover and refrigerate the muffin tin up to a day in advance. When ready to bake, just pop the tin in the oven and add a few extra minutes to the bake time if coming straight from the fridge.

How do I prevent the biscuit bottoms from getting soggy?

Flattening the biscuits evenly and not overfilling with liquid helps. Also, letting the mini pot pies cool for a few minutes in the tin after baking allows the crust to set up nicely before serving.

Final Thoughts

If you’re craving comfort food that’s fun, easy, and absolutely delicious, you can’t go wrong with Mini Chicken Pot Pie with Grands Biscuits. They’re a true crowd-pleaser, perfect for family dinners or sharing with friends. Give this recipe a try and watch these little golden pies disappear—one warm, savory bite at a time!

Mini Chicken Pot Pie with Grands Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 mini pot pies 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Mini Chicken Pot Pies with Grands Biscuits are a delightful and easy-to-make comfort food perfect for individual servings. Featuring tender chicken, mixed vegetables, and creamy seasoning encased in flaky biscuit cups, they offer a quick and satisfying meal ideal for busy weeknights or meal prep.

Ingredients

Scale

Pie Shell

1 can refrigerated Grands biscuits
Nonstick cooking spray

Filling

2 cups cooked chicken breast, diced
1 cup frozen mixed vegetables, thawed
1 can (10.5 ounces) cream of chicken soup
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the muffin tin: Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with nonstick cooking spray to prevent sticking and ensure easy removal of the pot pies.
Shape the biscuit cups: Separate the refrigerated Grands biscuits and flatten each slightly using your hands or a rolling pin. Press each flattened biscuit into a muffin cup, covering the bottom and sides completely to form a crust.
Make the filling: In a large bowl, combine the diced cooked chicken breast, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt. Stir until the mixture is well blended and uniform in texture.
Fill the biscuit cups: Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup, filling them to the top for generous servings.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the biscuit crusts are golden brown and fully cooked through.
Cool and serve: Let the mini pot pies cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm for the best flavor and texture.

Notes

For an extra cheesy topping, sprinkle a little shredded cheddar over the pot pies during the last 5 minutes of baking.
These mini pot pies freeze well—allow them to cool completely, then freeze individually for convenient reheating later.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American