This recipe for mini chicken pot pies became a weeknight lifesaver the first time I made it during a chaotic dinner shift when both kids had activities and I had half an hour to put dinner on the table. These little pies capture everything I love about comfort food: a golden, flaky exterior and a warm, savory filling that’s creamy without being heavy. I discovered the combination of canned biscuit dough and condensed cream of chicken one rainy afternoon when I wanted something nostalgic and simple; the result was a crowd-pleaser that disappeared faster than I could plate it.

What makes these particularly special is how forgiving they are. You can use canned chicken for pantry convenience or shredded cooked chicken from a roast for deeper flavor. The texture contrast — tender vegetables and chicken wrapped in a crisp biscuit — always brings smiles at our table. On chilly nights they feel like a hug in food form; at busy potlucks they’re portable, shareable, and reliably popular. I love serving them with a small crisp salad to cut through the richness and watching guests pick them up by hand, steam still rising from the pockets of filling.

Ingredients

• Flaky refrigerated biscuits: Use 2 cans of flaky layers refrigerated biscuits (commonly 8 biscuits per can). I reach for Pillsbury Grands flaky layers or a store-brand equivalent. They form the golden, buttery crust that’s crisp on the outside and tender inside.
• Condensed cream of chicken soup: 2 cans (10.5 oz each) condensed cream of chicken soup. This provides a smooth, savory base — Campbell’s or a comparable brand works well. If you prefer lighter sodium, look for reduced-sodium varieties and adjust seasoning.
• Cooked chicken: 2 cans of cooked chicken (about 12.5 oz each) drained, or 2 cups fresh cooked, shredded chicken (rotisserie or leftover roast). Dark-meat chicken adds extra richness; white meat keeps the filling milder.
• Frozen mixed vegetables: 1 bag (approx. 12 oz) frozen mixed vegetables, thawed and drained. A blend of peas, carrots, corn, and green beans works great. Thawing avoids excess moisture in the filling.
• Seasonings: Salt, black pepper, and 1/2 teaspoon each of dried thyme and parsley are my go-to. Fresh herbs (1 teaspoon chopped fresh thyme or parsley) can be used instead for brighter flavor.

Instructions

Preheat the oven: Set the oven to 400°F (200°C). Position a rack in the center so the biscuits brown evenly. Preheating thoroughly ensures the biscuit edges get crisp while the filling heats through in the allotted 20 minutes. Prepare the filling: In a large bowl, combine 2 cans (10.5 oz each) condensed cream of chicken soup, 2 cans drained cooked chicken (or 2 cups shredded cooked chicken), and 1 bag (12 oz) thawed mixed vegetables. Stir until combined and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and dried herbs. Taste and adjust — condensed soup can be salty, so season lightly. Flatten the biscuits: Open both biscuit cans and separate the individual pieces. Using the palm of your hand or a rolling pin, flatten each biscuit to about 1/8 to 1/4 inch thick. Flattening helps the biscuit line the muffin cup smoothly and prevents tearing when filled. Line the muffin pan: Press each flattened biscuit gently into the cups of a standard 12-cup muffin pan (for yields above 12, use the full 16 biscuits if available and a 16-cup pan). Make sure the biscuit forms a small crust up the sides to cradle the filling and create a neat rim when baked. Fill the shells: Spoon the chicken-vegetable-soup mixture into each biscuit-lined cup, filling about three-quarters full to allow room for bubbling. Avoid overfilling — the filling will be very hot after baking, and some spillover makes removal messy. Bake until golden: Place the muffin pan on a baking sheet to catch any drips and bake at 400°F for about 20 minutes, or until the biscuits are golden brown and the centers are hot and bubbly. Ovens vary; check at 18 minutes and add 2–3 minutes if needed. The filling should reach a safe internal temperature of at least 165°F. Cool and serve: Let the pies sit in the pan for 5 minutes after removing from the oven so the filling sets slightly, then gently run a small knife around each edge and lift out with a fork or small spatula. Serve warm.

Storage Tips

For short-term storage, place cooled pies in an airtight container lined with parchment or wax paper and refrigerate for up to 3 days. For longer storage, flash-freeze the pies on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. When reheating frozen pies, allow them to warm at room temperature for 10 minutes and reheat in a 350°F oven for 15–20 minutes, or until the center reaches 165°F. Microwaving will work for quick reheats but may soften the crust.

Ingredient Substitutions

If you want to reduce sodium, choose low-sodium condensed soup and taste before adding salt. Swap canned chicken for 2 cups shredded rotisserie chicken — it adds more texture and flavor. For gluten-free versions, use a gluten-free biscuit dough or small gluten-free pastry rounds; be aware the texture will differ slightly. To make a dairy-free version, use a dairy-free condensed-style soup alternative and a biscuit recipe without butter or milk. Vegetarian options include replacing chicken with chickpeas or cremini mushrooms combined with a vegetable-based creamy sauce.

Serving Suggestions

Serve these hand pies with a simple arugula and lemon-dressed salad, roasted root vegetables for a heartier plate, or a crisp coleslaw for contrast. Garnish with chopped fresh parsley or chives for color and a fresh pop. For brunch, pair with scrambled eggs and roasted tomatoes; for a party, offer them on a platter with dipping sauces like a mild honey-mustard or a tangy herb yogurt dip.

Cultural Background

Hand-held savory pies have a long history across many cuisines — from British meat pies to American pot pies and empanadas. The concept of encasing a savory filling in pastry is a comforting, practical solution historically used to transport food or make the most of leftovers. This simplified version, using refrigerated biscuit dough and condensed soup, evolved in mid-20th-century American kitchens as a quick, convenient interpretation of classic pot pies, leaning on accessible pantry staples and time-saving shortcuts.

Seasonal Adaptations

Adjust the vegetables to the season: swap thawed mixed vegetables for roasted squash and Brussels sprouts in autumn, or asparagus and peas in spring. For holiday meals, use leftover turkey with cranberry relish on the side for a festive twist. In summer, stir in fresh sweet corn and basil to brighten the filling. The key is to keep the balance between tender vegetables and a creamy binder so the biscuits still bake to a golden color.

Meal Prep Tips

To streamline weeknight meals, prepare the filling two days ahead and keep it refrigerated in an airtight container. When ready to bake, simply press biscuits into the muffin tin, portion the chilled filling, and bake. For freezer-friendly make-ahead meals, assemble pies on a baking sheet, freeze solid, then transfer to a labeled bag — bake from frozen for about 20–25 minutes at 375°F until heated through and crust is golden.

Making these little pies became one of those feel-good shortcuts I’m happy to recommend: they respect time constraints without sacrificing the warmth and satisfaction of a homemade meal. Bring them to your next gathering or tuck a few in the freezer for busy nights — they won’t disappoint.