Name: Mini Chicken Pot Pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cans (12 oz each) flaky layers biscuits; 2 cans (10.5 oz each) cream of chicken soup; 2 cans (12.5 oz each) cooked chicken, shredded (or 2 cups fresh cooked chicken); 1 bag (16 oz) frozen mixed vegetables, thawed

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Mini Chicken Pot Pies: The Cozy Cravings Buster

Okay, have you ever just needed a hug in food form? Like, not for real—just something that screams cozy and makes everything feel alright?

Main dish photo — *The finished dish — looks amazing, right?*

So, picture this: mini chicken pot pies that look too cute to eat (but you totally will). A little bite taken out of one, some crumbs scattered like confetti, warm, natural light spilling over them, and in the background? Just a little chaos—maybe some flour on the counter, a rogue spoon, you know, real life in a candid food photo. I can see it now — “50mm f/1.8 lens,” “shallow depth of field,” all the fancy terms.

Okay, Let’s Talk Ingredients

So, I’m at the store, and I’m like, “What’s gonna make my heart sing today?” You’re gonna need 2 cans of flaky layers biscuits (the kind that pop open in a scary way, love those!), 2 cans of cream of chicken soup (the creamy goodness is *mandatory*), 2 cans of cooked chicken (or shred up some fresh if you’re feeling fancy), and a bag of frozen mixed veggies (seriously, just thaw them). And some salt & pepper, because duh.

So Here’s Why I Make This Constantly

Alright, real talk. I make these mini chicken pot pies when life is feeling a bit… *meh*. Like, the kind of day where your couch calls your name and you’re like, “Ugh, can’t deal.” It reminds me of my childhood, you know? My mom would whip these up when we had a chilly day or when I was sick. The smell wafting through the house was just like a warm blanket. Plus, they’re super easy and feed a crowd (or just me when I’m really hungry). I’ll make a batch, and they’re gone in hours. NO REGRETS.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Imagine this: a close-up shot of the mini pies all golden and glistening, the steam rising, and maybe one missing a bite (because *someone* couldn’t resist). Perfection, right?

The One Trick That Changes Everything

Okay, here’s the deal: pressing the biscuits into the muffin cups is where the magic happens. If you don’t squish them down enough, they’ll puff up and you’ll end up with a mini volcano of filling everywhere. Not cute. So really, get in there and make sure they’re snug.

Don’t Mess This Up (My Top Tips)

1. Check the biscuits: Seriously, don’t open the can too close to your face. It’s loud and might scare you (or your pets).
2. Filling: Don’t overfill! Leave a little room for the biscuits to rise. Nobody wants a chicken soup explosion.
3. Check on them while baking: Bake for about 20 minutes. Actually, start checking at 18… you wanna catch them when they’re golden, not brown like a sad potato.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if by some miracle you have leftovers (ha!), let them cool, then pop ‘em in an airtight container. They’ll stay good for a few days in the fridge. You can reheat in the oven or microwave, but honestly, they taste best fresh outta the oven, like they just came back from a mini vacation.

If You Liked This, You’ll Probably Like These Too

If you’re into cozy vibes, you’ll probs love my Crockpot Creamy Ranch Chicken (it’s a lifesaver), or maybe try some Cheesy Broccoli Casserole (because cheese is life). And if you’re feelin’ adventurous, what about Stuffed Peppers?

So, have you ever mixed comfort food memories with easy recipes? What’s your go-to cozy dish? I wanna know! Let’s swap stories!

Mini Chicken Pot Pies

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Mini Chicken Pot Pies are the perfect solution for a comforting, quick dinner that the whole family will love. These bite-sized treats feature flaky biscuit crusts filled with creamy chicken and mixed vegetables, all baked to golden perfection. Ideal for busy weeknights or casual gatherings, they can be made ahead of time and are sure to please both kids and adults alike.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 mini pot pies 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

2 cans (12 oz each) flaky layers biscuits
2 cans (10.5 oz each) cream of chicken soup
2 cans (12.5 oz each) cooked chicken, shredded (or 2 cups fresh cooked chicken)
1 bag (16 oz) frozen mixed vegetables, thawed

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, mix together the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with salt, pepper, or your favorite herbs.
Flatten each biscuit from the cans and press them into the cups of a muffin pan to form small crusts.
Spoon the chicken mixture into each biscuit-lined cup until about three-quarters full.
Bake in the preheated oven for 20 minutes or until biscuits are golden brown and filling is bubbly.
Allow to cool slightly before removing from the muffin pan. Serve warm.