Homemade Mini Chicken Pot Pies

Homemade Mini Chicken Pot Pies hold a special place in my heart, reminding me of chilly evenings spent huddled around the kitchen table with my family. As a kid, I would watch my mom whip up these little delights, filling our home with the warm, comforting aroma of chicken and herbs. I can still remember the laughter as we dug into those flaky, buttery crusts, each bite bursting with creamy goodness. It’s one of those dishes that feels like a hug on a plate, perfect for any night of the week or even a cozy gathering with friends.

These mini pot pies are not just a meal; they are a celebration of comfort food, especially as the colder months roll in. They’re quick to make and can be customized with whatever veggies you have on hand, making them a fantastic go-to for busy nights. Plus, who can resist that golden crust? Whenever I make Homemade Mini Chicken Pot Pies, I know I’m creating new memories while keeping the old ones alive. Trust me, this recipe is going to become a cherished favorite in your home, just like it is in mine!

Why You’ll Love "Homemade Mini Chicken Pot Pies"

• Quick and easy to prepare, perfect for busy weeknights.
• Minimal ingredients make it budget-friendly and simple.
• Family-friendly; kids love helping to assemble their own pot pies.
• Freezer-friendly! You can make a batch ahead and pop them in the freezer for later.
• Customizable with your favorite vegetables or leftover meats.
• Deliciously comforting, with that flaky, buttery crust everyone craves.

Ingredients You’ll Need

• 2 cans flaky layers biscuits (I love using the Pillsbury brand for their buttery taste and flaky texture!)
• 2 cans cream of chicken soup (Feel free to use low sodium if you’re watching your salt intake.)
• 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded — rotisserie chicken works like a charm here!)
• 1 bag frozen mixed vegetables (thawed; you can use peas, carrots, and corn for that classic pot pie vibe.)
• 1 teaspoon garlic powder (adds a lovely depth of flavor; fresh minced garlic can be used if you have it!)
• 1 teaspoon onion powder (for that sweet onion taste without the chopping hassle.)
• ½ teaspoon dried thyme (a must-have for that comforting herbaceous note.)
• Salt and pepper to taste (I usually go light with salt, as the soup can be salty already!)

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 375°F (190°C). This is the perfect temperature for making those biscuits golden and flaky!

Prepare the Muffin Tin

1. Grab a standard muffin tin and grease it well with cooking spray or a little butter. This will ensure those mini pot pies come out easily without sticking.

Prepare the Biscuit Cups

1. Open the cans of flaky layers biscuits and gently separate them. You’ll want to flatten each biscuit with your hands or a rolling pin until they’re about ¼ inch thick.
2. Press each flattened biscuit into the bottom and up the sides of the greased muffin cups. Make sure to create a nice little cup to hold all the delicious filling!

Make the Filling

1. In a large mixing bowl, combine the two cans of cream of chicken soup, the cooked chicken (whether canned or freshly shredded), and the thawed mixed vegetables.
2. Add in the garlic powder, onion powder, dried thyme, salt, and pepper. Stir everything together until it’s well mixed and looks creamy and inviting. Don’t be shy; give it a good stir!

Fill the Cups

1. Spoon the chicken mixture into each biscuit cup, filling them generously but not overflowing. You want those lovely biscuit edges to show!

Bake the Mini Pot Pies

1. Pop the muffin tin in the preheated oven and bake for about 18-20 minutes. Keep an eye on them — you want the biscuits to turn a beautiful golden brown.
2. When they’re done, take a toothpick or fork and poke one in the center of a pot pie to check if it’s hot all the way through. If it comes out clean, you’re good to go!

Cool and Serve

1. Once baked, carefully remove the muffin tin from the oven and let the mini pot pies cool for a few minutes. This helps them set and makes them easier to handle.
2. Gently run a knife around the edges of each pie and lift them out of the muffin tin. Serve warm, and enjoy those cozy flavors that make every bite feel like home!

Variations

• Try using a different protein, like turkey or ham, for a flavorful twist.
• Substitute the mixed vegetables with seasonal veggies like butternut squash or green beans.
• For a lighter version, use low-fat cream of chicken soup and whole wheat biscuits.
• Make it dairy-free by using a dairy-free cream soup alternative.
• Add a splash of hot sauce for a little kick!

Serving and Storage Tips

Serving

These mini chicken pot pies are best served warm right out of the oven. Pair them with a fresh side salad or some steamed veggies for a complete meal. They also make a delightful appetizer at gatherings!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for a minute or two, or warm them in the oven at 350°F (175°C) until heated through. You can also freeze them for up to 3 months; just bake from frozen for an extra 5-10 minutes.

Helpful Notes

• Feel free to use homemade cream of chicken soup for a fresher taste.
• Leftover turkey or rotisserie chicken can work wonderfully in this recipe.
• Add herbs like parsley or rosemary for extra flavor.
• If you're sensitive to gluten, look for gluten-free biscuit options.
• Consider adding a sprinkle of cheese on top before baking for a cheesy twist!

Frequently Asked Questions

Can I freeze Homemade Mini Chicken Pot Pies?

Yes, you can freeze these mini pot pies! Just let them cool completely before placing them in an airtight container or freezer bag. They’ll last up to 3 months in the freezer. When you’re ready to enjoy them, bake from frozen for an additional 5-10 minutes.

What can I substitute for cream of chicken soup?

If you don’t have cream of chicken soup, you can use cream of mushroom soup or make a homemade version using a roux with chicken broth and cream. For a lighter option, try a mix of Greek yogurt and chicken broth.

Can I use fresh chicken instead of canned?

Absolutely! Fresh, cooked chicken works wonderfully in this recipe. Just be sure to shred it finely so it mixes well with the other ingredients. Rotisserie chicken is a fantastic time-saver, too!

How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the microwave or oven until warmed through. Enjoy them for lunch or a quick dinner!

Final Thoughts

There you have it — Homemade Mini Chicken Pot Pies that are sure to warm your heart and fill your belly! I can’t wait for you to try this recipe and make it your own, just like I have. Cooking is all about creating memories and sharing love with those around us. So grab your ingredients, gather your family, and let the kitchen become a place of laughter and deliciousness. You’ve got this, and I promise you’ll be coming back for seconds! Enjoy every bite and the joy it brings to your table!

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