Mini Chicken Pot Pies: Simple Dinner Ideas

Tina Howell

Chicken pot pies are one of the most popular and top-rated meals of all time. These delicious mini bite-sized pot pies are super easy to make and are something your whole family will love any day of the week, but they are also great for movie nights or parties too.
Mini Chicken Pot PiesPhoto
  • 2 cans of refrigerated biscuits
  • 1/2 lb. of boneless, skinless chicken breasts, chopped into bite-size pieces
  • 1 medium onion, chopped finely
  • 1 can of regular cream of chicken soup
  • 1 cup of frozen peas
  • 1 cup of frozen carrots
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • Nonstick cooking spray


  • Preheat the oven to 350 degrees.
  • Spray a muffin pan well with the nonstick cooking spray.
  • Chop the chicken breast into small bite-sized pieces.
  • Season the chicken with the spices then cook in a large skillet pan over medium to high heat until the chicken is no longer pink.
  • Remove the chicken from heat.
  • Then stir in the cream of chicken soup and add the frozen peas and carrots with the cooked chicken breast and set the skillet aside.
  • Open up the biscuits and flatten them to make them thin enough to fit inside of the muffin cups.
  • Fill up the biscuits with the chicken and vegetable mix.
  • Bake at 350 degrees for approximately 30 to 35 minutes or until the biscuits are golden brown in color.
  • Remove the muffin pan and let the pot pies cool a few minutes.
  • Serve and enjoy!

This is original content from NewsBreak’s Creator Program. Join today to publish and share your own content.

Comments / 0

Published by

Tina Howell is a writer, radio commentator, podcast host and interviewer who covers sports, news, music, festivals and more. PFWA, FWAA and LSWA Member.

New Orleans, LA

More from Tina Howell

Comments / 0