Name: Mini Chicken Pot Pies in Biscuit Cups Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 cup petite diced yellow onion; 1/2 cup petite diced celery; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried sage; 3 tablespoons all purpose flour; 3/4 cup chicken broth; 1/4 cup heavy cream; 1 cup frozen peas and carrots; 1 cup shredded rotisserie chicken; Kosher salt, to taste; Fresh cracked pepper, to taste; 16 oz. canned biscuit dough; 1 large egg beaten + splash of water (for egg wash); Fresh chopped parsley for garnish

Print Recipe·4 from 14 reviews

If you’re searching for a cozy, comforting meal that’s fun to make and even more fun to eat, then you’re going to absolutely love this Mini Chicken Pot Pies in Biscuit Cups Recipe. These adorable little pies pack all the rich, creamy goodness of a classic chicken pot pie into a flaky, buttery biscuit cup that’s perfect for gatherings or a family dinner. Imagine tender shredded chicken, crisp vegetables, and savory herbs enveloped in a golden, flaky crust that’s bursting with homemade flavor in every bite. They’re not only irresistibly delicious but also super simple to prepare, making them a total winner whether you’re cooking for loved ones or just craving something cozy and delicious.

Ingredients You’ll Need

The image shows a white plate with seven round, pale biscuit dough pieces arranged in a circle on the right. Around the plate are small white bowls and a jar placed on a white marbled surface. Starting from the top and moving clockwise, there is a bowl with one raw egg, a small jar of milk, a bowl of diced light green celery, a small bowl of chopped garlic, a jar of golden broth, a bowl of chopped white onion, a bowl of shredded cooked chicken, a small bowl with green and orange mixed frozen peas and carrots, a bowl of white flour, a small bowl of yellow butter block, and a small bowl of dried green herbs. Each item is clearly separated, neatly arranged in an orderly circle. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to bringing out the perfect harmony of flavors and textures in your Mini Chicken Pot Pies in Biscuit Cups Recipe. Each ingredient is straightforward but essential, contributing to the creaminess, aroma, and heartiness that make these pies so special.

Butter: Provides a rich base for sautéing the veggies and adds depth to the filling’s flavor.
Petite diced yellow onion: Adds subtle sweetness and aroma that balances the savory notes.
Petite diced celery: Offers a crisp, fresh bite and classic pot pie texture.
Garlic, minced: Brings warmth and a touch of pungency, boosting the overall savoriness.
Dried thyme, oregano, and sage: A fragrant trio that infuses the filling with comforting herbal notes.
All-purpose flour: Essential for thickening the creamy filling to just the right consistency.
Chicken broth: Adds savory depth and moisture to the filling.
Heavy cream: Delivers luscious richness and smooth texture.
Frozen peas and carrots: Classic, colorful vegetables that add sweetness and a pop of color.
Shredded rotisserie chicken: The star protein that saves cooking time while adding tender, flavorful meat.
Canned biscuit dough: The shortcut that makes these mini pot pies effortlessly flaky and golden.
Beaten egg and water for egg wash: Gives the biscuit cups a beautiful glossy finish and helps with browning.
Kosher salt & fresh cracked pepper: To season throughout for the perfect balance of flavor.
Fresh chopped parsley: For a bright, fresh garnish that adds an inviting touch.

How to Make Mini Chicken Pot Pies in Biscuit Cups Recipe

Step 1: Sauté the aromatics

Start by melting the butter in a large sauté pan over medium heat – this is where the foundation of your filling begins. Toss in the petite diced onion and celery, seasoning generously with salt and pepper. Cook them gently for about four minutes until they’re fragrant and slightly softened. These veggies give the filling its inviting texture and classic pot pie flavor.

Step 2: Add garlic and herbs, then thicken

Next, stir in the minced garlic along with the dried thyme, oregano, and sage. Let them mingle with the veggies for a minute; this brings out those warm, herbal notes that make every bite comforting. Sprinkle in the flour and continue stirring for another minute to form a roux that will thicken your filling perfectly.

Step 3: Whisk in liquids and cook filling

Carefully whisk in the chicken broth and heavy cream until the mixture turns smooth and creamy. This step transforms your base into a luscious sauce that envelops the vegetables and chicken. Add the frozen peas, carrots, and the shredded rotisserie chicken, stirring gently as the filling thickens. Taste and adjust with salt and cracked pepper for the best flavor balance.

Step 4: Prepare the biscuit cups

While the filling simmers, preheat your oven to 350 degrees. Roll out each biscuit dough piece to about 5 inches in diameter – this makes sure the cups have enough room for a generous filling without being too thick. Place each circle into a greased muffin tin, gently crimping the edges with your fingers for that charming homemade look. Brush the edges with the beaten egg wash to guarantee a golden-brown finish.

Step 5: Fill and bake the mini pies

Divide the creamy chicken pot pie filling evenly among the biscuit cups, making sure each one gets a hearty scoop. Pop the muffin tin in the oven and bake for 20 to 25 minutes until the biscuits are fully cooked and golden on the sides and bottom. Once out of the oven, garnish with fresh chopped parsley for a pop of color and freshness.

How to Serve Mini Chicken Pot Pies in Biscuit Cups Recipe

Six small raw pot pies inside a gray metal muffin tin, each pie lined with a pale, soft dough that forms ruffled edges. The dough cups are filled with a creamy mix of visible small green peas, orange carrot cubes, and white chunks of filling. The filling has a smooth texture with specks of seasoning mixed in. The muffin tin sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley is a simple, classic garnish that instantly brightens the look and taste of your mini pot pies. If you want to experiment, a sprinkle of finely grated Parmesan or a dusting of smoked paprika can add another layer of flavor and a beautiful finish.

Side Dishes

These mini pot pies in biscuit cups shine on their own, but pairing them with a crisp green salad or roasted seasonal vegetables complements the rich filling perfectly. A tangy cranberry sauce or a light cucumber dill salad can also add a refreshing contrast that your guests will appreciate.

Creative Ways to Present

For parties, arrange the mini pies on a rustic wooden board sprinkled with fresh herbs and lemon wedges for a vibrant display. Serving them in colorful mini muffin liners adds a fun, festive touch. Alternatively, placing a few on individual plates with a swirl of gravy or a dollop of sour cream can elevate the presentation for a more elegant dinner.

Make Ahead and Storage

Storing Leftovers

After enjoying your Mini Chicken Pot Pies in Biscuit Cups Recipe, you can store leftovers in an airtight container in the refrigerator for up to three days. This keeps the filling fresh and the biscuit cups from getting too soggy, ready for a quick reheat whenever hunger strikes.

Freezing

If you want to make these mini pot pies even more convenient, freeze them before baking. Prepare the biscuit cups filled with the chicken mixture, cover tightly with plastic wrap and foil, and freeze for up to two months. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time until bubbly and golden.

Reheating

To reheat, pop the pies into a preheated oven at 350 degrees for about 10-15 minutes. This method helps preserve the flaky biscuit texture and reheats the filling evenly. Avoid microwaving as it can make the biscuit cups soggy.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred your own chicken breasts or thighs if you prefer fresh meat. Just make sure the chicken is fully cooked before adding it to the filling to keep the flavor and texture just right.

Can I make these mini pot pies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend and use gluten-free biscuit dough or puff pastry. Keep in mind baking times might vary slightly, so watch closely to avoid overbaking.

Are there vegetarian options for this recipe?

Definitely! Swap the chicken for diced potatoes, mushrooms, and extra peas and carrots. Use vegetable broth instead of chicken broth to keep the dish flavorful and hearty, and follow the same steps for a tasty vegetarian version.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day ahead and stored in the refrigerator. Just be sure to bring it back to room temperature before filling the biscuit cups to ensure even baking.

What’s the best way to reheat leftover mini pot pies?

The oven is your best bet for reheating leftovers since it keeps the biscuit cups crisp. Heat them at 350 degrees for around 10-15 minutes or until warmed through and crispy again.

Final Thoughts

There’s something truly special about these Mini Chicken Pot Pies in Biscuit Cups Recipe. They’re a perfect combination of homey comfort and playful presentation that’s sure to bring smiles to the table. Whether it’s a weeknight dinner or a festive gathering, these mini pies offer a warm, satisfying hug of flavor in every bite. I honestly can’t wait for you to try them and see just how wonderfully easy and rewarding this recipe is!