Mini Chicken Pot Pies

These mini chicken pot pies are the perfect comfort food in a bite-sized form. Flaky biscuits or puff pastry hold a creamy chicken and vegetable filling, making them ideal for weeknight dinners, potlucks, parties, or even as a fun appetizer.

They are easy to assemble, simple to customize, and a great way to use leftover cooked chicken. You can also change the vegetables depending on what you have available.

Ingredients

1 can refrigerated biscuits or 1 sheet puff pastry
1 cup cooked shredded chicken
1 cup mixed vegetables, such as peas, carrots, and corn
1 can cream of chicken soup
¼ cup milk
Salt and pepper, to taste
1 tablespoon butter, for greasing

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This gives the oven enough time to reach the proper temperature while you prepare the filling and pastry.

Step 2: Prepare the Pastry

If you are using refrigerated biscuits, separate them and gently flatten each one with your fingers or a rolling pin.

If you are using puff pastry, lightly roll it out and cut it into rounds or squares large enough to fit inside the cups of a muffin tin.

The pastry should come slightly up the sides of each muffin cup so it can hold the creamy filling.

Step 3: Prepare the Chicken Filling

In a medium mixing bowl, combine the shredded cooked chicken, mixed vegetables, cream of chicken soup, and milk.

Season with salt and black pepper to taste, then stir everything together until the chicken and vegetables are evenly coated in the creamy sauce.

If the mixture seems very thick, you can add a small additional splash of milk. Avoid making it too runny, because a watery filling can make the pastry soggy.