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Mini Chicken Pot Pies


Chicken pot pie is a go-to comfort food in many households. This dish is a crowd pleaser, can feed a large amount of people, and is simply delicious! Although a dinnertime staple, chicken pot pie can be tricky to serve.

Our individual Mini Chicken Pot Pies consist of traditional ingredients with a new approach to serving. Fill muffin tins with crust and filling for an easy hand-held meal (or snack!).

(Recipe yields 10 servings)

Shop at Dollar Tree – Here’s What You’ll Need:

  • 2 Medium Chicken Breasts, Baked and Shredded
  • Salt and Pepper, to Season
  • Nonstick Cooking Spray
  • 1 Can Cream of Chicken Soup
  • ½ Cup Canned Carrots
  • ½ Cup Canned Corn
  • ½ Cup Canned Peas
  • 10 Refrigerated Biscuits
  • Baking Dish
  • Muffin Pan
  • Large Mixing Bowl

Easy Step-by-Step Directions:

  1. Gather all ingredients, then season the chicken breasts with salt and pepper (see image #1). Place chicken in a baking dish and bake at 325º for 30 minutes. Let the chicken cool slightly, then shred into small pieces.
  2. Spray muffin tin with nonstick cooking spray. Flatten and shape the individual biscuits into a cup-shape, filling each muffin pan hole with one biscuit.
  3. Mix the shredded chicken, vegetables, and cream of chicken soup in a large mixing bowl (see image #2). Note: You can also substitute the canned veggies for a 10-oz. bag of mixed frozen vegetables.
  4. Fill each biscuit cup with about ¼ cup of chicken and vegetable filling (see image #3).
  5. Bake at 375º for 20 minutes or until biscuit crust has browned.
  6. Allow mini pot pies to cool in the pan for 5 minutes, then remove and serve immediately.