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These individual chicken pot pie cups transform the timeless comfort classic into cute, personal-sized portions that pack all the creamy, delicious flavors you crave in handy servings. The flaky, golden outer shell comes together effortlessly using store-bought biscuits, making these perfect for hectic evenings or when you want to impress guests with their own little savory treats.
I created these tiny pot pies when my brother's wife showed up without warning with her kids. Working with limited stuff in my pantry, this speedy creation became one of our family's most requested dishes. The little ones now refer to them as "chicken surprise pockets" and constantly beg for more.
Essential Components
- Mixed veggies from the freezer: Add easy color and nutrients without any knife work
- Chicken pieces already cooked: Brings protein and works wonderfully with store-bought rotisserie or yesterday's leftovers
- Cream of chicken soup from a can: Delivers that smooth, rich base that makes pot pies so mouthwatering
- Grands biscuits from the fridge section: Create a crispy, layered shell that rises beautifully during cooking
Easy Preparation Method
- Mix your filling:
- Stir together the thawed veggies, chicken chunks, and soup in a bowl. This forms a thick, creamy mixture that stays put when baked. Just be sure your veggies aren't watery or they'll make your cups soggy.
- Form your dough cups:
- Flatten each biscuit into a 5½-inch circle. Don't overwork the dough if you want those flaky layers. Push each circle into a greased muffin cup, making sure it goes up the sides with a ¾-inch edge that'll contain your filling.
- Add your chicken mix:
- Drop about ⅓ cup of filling into each biscuit shell. Fill them almost to the top but leave enough dough to fold over. This amount gives you plenty of the tasty insides in every bite.
- Close up your pies:
- Fold the dough edges toward the middle, pinching and gathering as you go. This rustic look lets some filling peek out while keeping everything inside during baking.
- Cook until done:
- Pop them in the oven for 25 to 30 minutes until they turn golden brown. The filling will get bubbly and the dough will get puffy and crisp. Let them sit briefly before taking them out so they won't fall apart.
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Those frozen veggie mixes really save the day in this dish. I always keep a few bags tucked away for unexpected situations. One winter when a blizzard trapped extra family at our house over the holidays, these little pot pies came to the rescue. Each person got their own special serving, and no one could tell how quickly I'd thrown them together.
Tweak It Your Way
The basic version tastes fantastic on its own, but you can easily change these mini pies to match what you like or what's in your kitchen. Try topping the filling with a bit of grated cheddar before closing up the dough. For more flavor, mix some dried thyme or rosemary into your chicken mixture. You can swap out chicken for turkey, ham, or even cooked hamburger meat if you prefer.
Prep Ahead Options
These little pies stay amazingly fresh when prepared in advance. You can put them together, cover with plastic, and keep in the fridge for up to 24 hours before baking. After cooking, any extras will keep in a sealed container in your fridge for up to 3 days. Want to save them longer? Just let the baked pies cool down completely, wrap each one in foil, and freeze for up to 2 months. When you're ready to eat, warm frozen pies in a 350°F oven for around 20 minutes.
What To Serve With Them
Make these mini pies part of a full dinner by adding a basic green salad with tangy dressing. For hungrier folks, serve them with oven-roasted root veggies or plain steamed broccoli. They also work great as party snacks when made in smaller muffin tins with less filling and shorter cooking time. Their grab-and-go nature makes them ideal for community gatherings or school events where individual servings come in handy.
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Frequently Asked Questions
- → Can I swap canned biscuits for homemade dough?
Absolutely! You can use your own homemade dough instead of canned biscuits. Just make sure you roll it out and cut it to fit your muffin tins properly for even cooking times.
- → What other veggies work besides frozen mixed bags?
Fresh or frozen peas, corn, carrots, or green beans all work great. Give them a quick steam or light cook before mixing them in for the best texture.
- → Is it ok to make these ahead?
Sure thing! You can mix up the filling early and keep it in the fridge. Just put everything together and bake right before you want to eat for the freshest taste.
- → How can I keep the biscuits from getting mushy?
Cook your veggies first and make the filling thicker than you might think. This helps stop moisture from making your biscuit cups soft while they bake.
- → Can I freeze these little pies?
Definitely! After they've cooled down completely, wrap each one separately and pop them in the freezer. When you're ready to eat, heat them in the oven so they'll stay nice and crispy.