Mini Chicken Pot Pie Biscuits: Freezer-friendly. Kid-friendly. Easy to make. Real food ingredients.
5 from 4 votes

Mini Chicken Pot Pie Biscuits (Freezer-Friendly)

I could create miniature chicken pot pie biscuits. Biscuits filled with creamy chicken and veggies and baked in a muffin pan for an easy finger-friendly dinner! Oh yes!That, my friend, was the birth of the cutest little chicken pot pies you’ll ever eat.

Course Main Course
Cuisine American
Keyword Chicken Pot Pie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Mini Pies
Calories 271 kcal
Author Kristin Marr


Chicken Filling:

  • 2 TB butter
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 celery rib diced
  • 1 garlic clove minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup peas frozen
  • 2 cups shredded cooked chicken I use leftover shredded chicken from a roasted whole chicken
  • 1/4 cup all-purpose einkorn flour or any whole grain flour
  • 1 cup whole milk
  • 1/2 cup chicken broth or veggie broth
  • 2 tsp fresh thyme chopped, plus extra for garnish



  1. Preheat the oven to 400F.

For the Chicken Filling:

  1. In a large skillet, over medium-high heat, melt the butter. Add the chopped veggies: onions, carrots, and celery. Saute for 5 minutes, stirring often, until the onion is translucent.
  2. Make a well in the center of the veggies and add the minced garlic, salt, and pepper. Saute for 1 more minute until fragrant. Add the chicken and peas to the veggies.
  3. Sprinkle the 1/4 cup of flour over the chicken and veggies. Make sure the filling is evenly coated with the flour. Stir in the broth and milk. Bring the filling to a boil, then reduce to a simmer. Simmer for 4-5 minutes, until the filing is thick. Sprinkle with fresh thyme. Set aside.

For the Biscuits:

  1. Grease a muffin pan and set aside.
  2. In a large bowl, whisk the flour, salt, and baking powder. Use a pastry cutter (or your hands) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.
  3. Pour the milk into the flour mixture, stirring just until combined. Using your hands (gently kneading the dough if necessary), form the dough into a ball.
  4. Sprinkle a surface with a small amount of flour. Roll the dough, on the floured surface, into a long rectangle. Be careful not to roll the dough too thin!
  5. Using a large biscuit cutter cut out individual biscuits, then place each biscuit in the greased muffin pan, pressing the biscuit down and pulling the sides of the biscuits to cover the sides of the muffin pan.

To Assemble:

  1. Fill each biscuit with 1 tablespoon (or more) of chicken and veggie filling. Note: The amount of filling you use will vary with the size of your muffin pan.
  2. Bake for 12-15 minutes, until the biscuits are golden on the edges. Serve warm with chopped thyme leaves for a garnish.

Recipe Notes

The “where to buy” links provide links to the actual products I use. As always, I recommend shopping around online and at local stores for the best prices and products you love. Find all my favorite kitchen essentials, here.