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Mini Chicken Pot Pie

With just 6 ingredients, these Mini Chicken Pot Pies are a quick, easy, and comforting dinner for any weeknight! Flaky biscuits are used as the crusted, while the filling is made with creamy soup, sour cream, chicken and vegetables. Serve with a salad for a healthy and filling dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie muffins, mini pot pies, personal chicken pot pie
Servings: 8 servings
Calories: 235kcal
Author: Jill


  • 1 cup cooked chicken cubed
  • 3/4 cup cream of chicken soup
  • 1/4 cup sour cream
  • 1 cup frozen mixed vegetables
  • 12 ounce tube refrigerated biscuit dough
  • 1/4 teaspoon poultry seasoning
  • ground pepper (optional)


  • Preheat oven to 375 degrees.
  • Rinse frozen vegetables to thaw.
  • Mix together chicken soup and sour cream in a medium bowl. Stir in seasoning. Then mix in the chicken and thawed vegetables.
  • Take biscuits out of the tube.
  • Spray 8 regular size muffin cups with nonstick cooking spray. Place each biscuit into the muffin cups, pressing down and all the way to the top. Spoon chicken mixture into each biscuit lined muffin cup (about 1/4 cup each).
  • Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.


Calories: 235kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 592mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1253IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg