Easy Mini Chicken Pot Pies

These Mini Chicken Pot Pies are filled with tender chicken and vegetables in a creamy sauce, then topped with a generous Bisquick biscuit crust. Using cooked or rotisserie chicken keeps the prep simple, making them perfect for a busy weeknight.

Easy Mini Chicken Pot Pies

I’ve always been a big believer in sitting down together for family dinners, but getting dinner on the table isn’t always easy. Between work, the kids’ activities, homework, and everything else that needs to get done, there have been plenty of evenings when dinnertime has snuck up on me.

That’s why I’m always looking for easy dinner ideas that don’t take much prep.

I’ve had these cute little ramekins sitting in my cabinet that had never been used, and I thought they would be perfect for mini pot pies. They turned out every bit as cute as I hoped, and making individual pot pies really doesn’t take any more time than making one large one. My kids loved getting their own little pot pie in a “fancy” ramekin, which made an ordinary weeknight dinner feel a little more special. (I haven’t seen the orange ones around in a while, but they are still available in other colors.)

And when I say these are quick, I mean it. They take about 5 to 10 minutes to put together and around 25 minutes to bake, so you can have a warm, comforting dinner on the table without spending all evening in the kitchen.

Ingredients and Substitutions

You will find the exact amounts in the printable recipe card at the bottom of the post.

• Cooked chicken: Rotisserie chicken is an easy shortcut, but any cooked, cubed, or shredded chicken will work. Cut or shred it into fairly small pieces so you get chicken, vegetables, and sauce in every spoonful.
• Condensed cream of chicken soup: One standard 10.5-ounce can makes the base of the creamy filling.
• Milk: Just 1/3 cup loosens the condensed soup without making the filling too thin. You will also need milk for the biscuit topping.
• Frozen mixed vegetables: I like a classic blend with peas, carrots, corn, and green beans. Thaw and drain them well before adding them to the filling.
• Mushrooms: Optional. Leave them out if your family isn’t a fan.
• Shredded cheese: Cheddar, Colby Jack, or another mild melting cheese works well. Use up to 3/4 cup if you want a cheesier filling.
• Poultry seasoning and garlic powder: These add extra savory flavor to the filling.
• Bisquick baking mix: This makes the quick biscuit-style topping.
• Eggs: Help give the topping structure and a light, fluffy texture.
• Salt and pepper: Season to taste. Don’t skip the black pepper, but keep in mind that condensed soup and rotisserie chicken can already be fairly salty.

How to Make Mini Chicken Pot Pies

1 Prepare the filling: In a large bowl, combine the cooked chicken, condensed cream of chicken soup, 1/3 cup milk, thawed and well-drained vegetables, mushrooms, shredded cheese, poultry seasoning, garlic powder, salt, and pepper. The filling should be thick and creamy, not watery.

2 Fill the ramekins: Lightly grease 4 to 6 oven-safe ramekins, depending on their size. Divide the chicken mixture evenly among them.

3 Make the biscuit topping: In a separate bowl, stir together the Bisquick, 1/2 cup milk, and eggs just until combined.

4 Top the pot pies: Spoon the Bisquick mixture gently over the chicken filling rather than stirring it into the filling.

5 Bake: Place the ramekins on a rimmed baking sheet and bake at 400°F for about 25 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Let the pot pies rest for 5 to 10 minutes before serving.

💡Pro Tip:
Leave a little room at the top of each ramekin because the chicken filling will bubble as the pot pies bake. Set the ramekins on a rimmed baking sheet before putting them in the oven to catch any drips and make them easier to move.

Variations

• Use leftover turkey: Substitute an equal amount of cooked turkey for the chicken.
• Change the vegetables: Use your family’s favorite frozen vegetable blend, or keep it simple with peas and carrots.
• Make it cheesier: Increase the shredded cheese from 1/2 cup to 3/4 cup.
• Add a cheesy biscuit topping: Stir 2 to 3 tablespoons of finely shredded cheddar or Parmesan into the Bisquick mixture. A small pinch of garlic powder is good here too.
• Use thyme instead of poultry seasoning: If you don’t have poultry seasoning, use about 1/2 teaspoon dried thyme.
• Add a little Dijon: For an extra savory note, stir 1/2 to 1 teaspoon Dijon mustard into the filling.
• Make one large pot pie: Spoon the filling into a greased baking dish and spread the Bisquick topping over the top. The baking time may need to be increased slightly. Bake until the topping is golden and the filling is bubbling around the edges.

FAQs

These easy Mini Chicken Pot Pies are a simple way to turn cooked chicken and a few basic ingredients into a warm, comforting dinner. The individual ramekins make them fun to serve, while the generous Bisquick topping keeps the recipe easy enough for a busy weeknight.

More Chicken Recipes You Might Like

• Shredded Mexican Chicken in the Crock Pot
• Air Fryer Chicken Fajitas
• Crock-Pot Cheesy Chicken and Yellow Rice
• Barbecue Chicken Skillet Pockets

Did You Make These Mini Chicken Pot Pies?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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