Mini Pot Pies

Here’s the full recipe for Mini Pot Pies:


  • Boneless, skinless chicken breasts
  • 1 can mixed vegetables
  • 1 can cream of chicken soup
  • Grands biscuits
  • Cooking spray (e.g., PAM)


  1. Preheat your oven to 350°F (175°C).
  2. Cook the boneless, skinless chicken breasts until they are fully cooked. You can boil, bake, or grill them. Once cooked, shred the chicken using a mixer or two forks.
  3. In a mixing bowl, combine the shredded chicken, canned mixed vegetables, and cream of chicken soup. Mix everything together until well combined.
  4. Spray a muffin tin with cooking spray to prevent sticking.
  5. Take each Grands biscuit and separate it into two pieces. Flatten each piece.
  6. Line each muffin cup with one flattened biscuit piece, pressing it into the bottom and up the sides to create a crust.
  7. Spoon the chicken and vegetable mixture into each biscuit-lined muffin cup, filling them nearly to the top.
  8. Place the other flattened biscuit pieces on top of each filled muffin cup to create a lid for the pot pie.
  9. Bake in the preheated oven for about 15-20 minutes or until the biscuit crust is golden brown.
  10. Once done, remove the mini pot pies from the oven and let them cool for a few minutes.
  11. Use a butter knife to gently go around the edges of each muffin cup to loosen the pot pies. Carefully lift them out of the pan.
  12. Serve the mini pot pies hot and enjoy!

Feel free to adjust the amount of cream of chicken soup according to your preference for a creamier filling. You can also customize the filling by adding other seasonings or ingredients like diced onions, garlic, or herbs.

Most popular questions and their answers related to Mini Pot Pies:

Q: How do you make mini pot pies? A: To make mini pot pies, you’ll need shredded chicken, mixed vegetables, cream of chicken soup, Grands biscuits, and a muffin tin. Line each muffin cup with flattened biscuit dough, fill with a mixture of chicken, vegetables, and soup, cover with another piece of biscuit dough, and bake until golden brown.

Q: Can you use canned chicken for mini pot pies? A: Yes, you can use canned chicken as a convenient alternative to cooking and shredding fresh chicken for mini pot pies. Simply drain the canned chicken before mixing it with the other ingredients.

Q: How do you prevent mini pot pies from sticking to the muffin tin? A: To prevent mini pot pies from sticking to the muffin tin, it’s essential to thoroughly spray the muffin cups with cooking spray or grease them with butter or oil before adding the biscuit dough and filling.

Q: Can mini pot pies be made ahead of time? A: Yes, you can prepare mini pot pies ahead of time by assembling them and storing them in the refrigerator before baking. When ready to bake, simply place them in the oven until heated through and golden brown.

Q: What can be used as a substitute for cream of chicken soup in mini pot pies? A: If you prefer not to use cream of chicken soup, you can substitute it with cream of mushroom soup, cream of celery soup, or a homemade white sauce made from butter, flour, and chicken broth or milk.