Mini Chicken Pot Pies

Mini Chicken Pot Pies

Difficulty Easy
Serves 24
Prep Time 25 minutes
Cook Time 15 minutes
1.5 Cup Cooked Chicken Breast, cooled and diced
3 Cans Buttermilk Biscuit Mix
To Taste Salt and Pepper
1 tsp Garlic Powder
1 tsp Garlic Salt
1 tsp Onion Powder
1 Cup Shredded Sharp Cheddar Cheese
1.5 Cans Cream Of Chicken Soup
1 Cup Frozen Mixed Vegetables
1 Can Canola Oil (spray muffin pan as needed)


TIP: You may have to re-press the biscuits back down into the muffin tin before adding the mixture to the first one you pressed (the dough will begin to rise back up).

Left Over Ideas: This recipe is perfect for leftovers. Add the mini potpie?s to a zip lock bag, place in the fridge and when you are ready to eat, just microwave them for 30-40 minutes.

Leftover Turkey? Just substitute your leftover turkey for the chicken.


  1. Pre-heat oven to
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
  4. Spoon the mixture into each biscuit cup. ? Really pack it in!
  5. Bake for 15 minutes or until golden brown.
  6. Let the muffins sit for about 5 minutes before taking them out of the tin.