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+ servings

Mini Chicken Pot Pies

These mini pot pies are just perfect for portion control and simple ingredients that you can control.

Course Main Course
Cuisine American
Yields: 12 mini pies
Recipe by Tessa Arias


For the filling:

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite size pieces
  • 1 medium onion, chopped
  • 1/2 cup low sodium chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (about 4 ounces)

For the "crust":

  • 3/4 cup baking mix (such as Bisquick)
  • 3/4 cup whole milk
  • 2 large eggs


  1. Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick cooking spray.
  2. Heat the oil in a large skillet over medium-high heat. Add chicken and cook, flipping pieces as they brown, until chicken is no longer pink in the center, about 5-7 minutes. Add onion and broth to the pan and bring to a simmer. Add frozen vegetables, salt, pepper, and thyme. Heat until warmed through, stirring occasionally. Remove from heat and let cool for 5 minutes then stir in cheese.
  3. Meanwhile, in a medium bowl, combine baking mix, milk, and eggs with a whisk until well combined. Spoon a tablespoon of baking mixture into each muffin cup. Top with about 1/4 cup of chicken mixture. Spoon another tablespoon of baking mixture onto chicken mixture in each muffin cup.
  4. Bake 25-30 minutes, or until pies are golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in pan. Using a thin knife, loosen the sides of pies from pan and remove to a cooling rack. Cool 10 minutes longer before serving.

Recipe Notes

From Betty Crocker