Mini Chicken Pot Pies
on Oct 28, 2025
This post may contain affiliate links. Please read our disclosure policy.
These Mini Chicken Pot Pies are the ultimate comfort food — perfectly portioned for toddlers and just as loved by the whole family! Made with a few simple ingredients, they’re creamy, cozy, and the perfect way to sneak in veggies.
Whether it’s a quick weeknight dinner or a fun lunchbox meal, these mini pot pies are a warm and satisfying choice everyone will enjoy.
Why This Recipe Is Great for Toddlers and Families
- Perfectly portioned: Mini-sized pies are easy for little hands to hold and eat.
- Balanced meal: Each bite has protein, veggies, and a soft, comforting crust.
- Quick and easy: Uses simple ingredients — rotisserie chicken and canned biscuits make prep fast.
- Family favorite: A fun twist on the classic chicken pot pie that parents love, too.
- Freezer-friendly: Great for batch cooking and reheating on busy nights.
Ingredients
- 3/4 cup shredded rotisserie chicken
- 1 10.5 oz can cream of chicken soup
- 1 cup frozen mixed veggies (peas, carrots, corn, green beans)
- 1 can refrigerated biscuits
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin pan.
- Press one biscuit into each muffin cup, creating a small bowl shape.
- In a separate bowl, mix together the chicken, cream of chicken soup, and frozen veggies.
- Spoon the mixture into each biscuit cup, filling almost to the top.
- Bake for 20 minutes or until biscuits are golden brown and cooked through.
- Let cool for a few minutes before serving to toddlers — the filling will be hot!
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled pot pies in a single layer on a tray, then transfer to a freezer bag. Reheat in the oven at 350°F until warmed through.
- To reheat: Microwave for 30–45 seconds or bake for 10 minutes to crisp them back up.
Common Questions
1. Can I use another kind of meat?
Yes! These mini pot pies work great with turkey, ham, or even leftover shredded beef.
2. Can I add extra veggies?
Absolutely — finely chopped broccoli, spinach, or mushrooms make great additions for extra nutrients.
3. How can I make these even more toddler-friendly?
Cut the pot pies into halves or quarters before serving and let them cool slightly so little mouths don’t get burned.
Mini Chicken Pot Pies
Ingredients
- 3/4 cup rotisserie chicken
- 10 oz can cream of chicken
- 1 cup frozen mixed veggies
- 1 can refrigerated biscuits
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin pan.
- Press one biscuit into each muffin cup, creating a small bowl shape.
- In a separate bowl, mix together the chicken, cream of chicken soup, and frozen veggies.
- Spoon the mixture into each biscuit cup, filling almost to the top.
- Bake for 20 minutes or until biscuits are golden brown and cooked through.
- Let cool for a few minutes before serving to toddlers — the filling will be hot!
Nutrition information is automatically calculated, so should only be used as an approximation.
