Mini Chicken Pot Pies


Mini Chicken Pot Pies

Mini Chicken Pot Pies
30 Min

These personal-size portions of Mini Chicken Pot Pies bake up in no time in our ovens. Using readily available shortcut ingredients from our market; we'll feel like homemade heroes without the hard work!

What You'll Need

  • 1 (9-ounce) package refrigerated cooked chicken strips, diced
  • 1 (12-ounce) jar chicken gravy
  • 1 cup frozen peas and carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup pancake and baking mix
  • 1/2 cup milk
  • 2 eggs

What to Do

  1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine chicken, gravy, vegetables, salt, and pepper; mix well. In a small bowl, combine baking mix, milk, and eggs with a fork, mixing until well blended.
  3. Spoon 1 tablespoon baking mixture into each muffin cup. Top with 1 tablespoon chicken mixture, then spoon another tablespoon of baking mixture over chicken mixture.
  4. Bake 30 to 35 minutes, or until golden brown. Cool 5 minutes, loosen sides of pies from pan, and serve immediately.


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If you have some poppy seeds add them to your wet ingredients. I put them in with my 9x13 recipe and poppy seeds make it SO yummy!!!

Didn't care for these

I am making these tonight and taking them to my daughter's family. They will love a "home cooked" meal! lol My grandkids will think they are cute, but they're also going to be great comfort food. There are a lot of good suggestions here that I'll have to try,.

These look very good, especially since I do the muffin tin idea on other recipes. My question is, "Will these freeze well for later thawing and reheating"?

Yes, these mini chicken pot pies will freeze well - enjoy!

How can I make these without eggs and possibly milk for those allergic?

Unfortunately, we don't think you can make these chicken pot pies without eggs or milk. In order for these to puff up in a muffin form you need the eggs.

Would phyllo dough work? It would be really crispy (maybe)

I wonder if you could use refrigerated biscuits, flattened and shaped to the muffin cup. Then fill and bake... thoughts?

Yes I think you could definitely use biscuits. I am going to make these. Looks really good!

Yes! I use flattened bicuits with all kinds of fillings. Especially good is sloppy joe filling with cheese on top.

That's a good idea! so you flatten the biscuits and put in the bottom of the tin? Anything on the sides? And then put your sloppy joe filling in and top again with a flattened biscuit?

Can one tablespoon of the chicken mixture be correct? It seems like a small amount.

On the Bisquick site, the amount is 1/4 cup filling. I've made the "official" version, which ends up very bread-y looking and tasting. Even with just 2 Tbl of batter, the results are biscuits with stuff in them. That said, i later made smaller ones in mini-muffin pans and they're great vehicles for a sampling party of chutneys, salsas and condiments. Used leftover poached chicken and some spinach, so the sauces would be the main flavor. Even though most of what my friends brought were hot sauces, it was still a lot of fun and the mini-mini-pies were a big hit and it was super easy to turn out hundreds of them.

It sounds like it will be a cinch to make an easy bottom and top crust to enclose a tasty meat and veggie pie mix, and sounds really yummy. I'll be looking forward to the thanksgiving leftovers!


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