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4 Ingredient Chicken Pot Pies with Biscuits

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Check out these super quick and easy chicken pot pies with biscuits. A pot pie muffin that is loaded with veggies, diced chicken and a creamy base. Bake these biscuit pot pies up till golden brown and serve. 

This is a great rotisserie chicken recipe to use up leftover chicken. A quick throw together dinner that kids and adults will enjoy. 

overhead shot of pot pies in muffin tin

This chicken pot pie recipe with biscuits can also be made with crescent rolls as well. Feel free to play around and see which you like best. 

4 Ingredients – It takes 4 ingredients to make this dish. It is affordable and very budget friendly. 

Budget Friendly Recipe – Super affordable to make and minimal ingredients needed. 

Quick Throw Together Meal – If you use precooked chicken this disk literally takes longer to open the packages then to mix and assemble. 

Kid Friendly Recipe – Since the pot pies are small in size you will be surprised to see little kids excited to try them. Even my picky son ate one. 

Ingredients 

chicken pot pie ingredients in glas bowls on counter

Diced Chicken – I used rotisserie chicken that I chopped up. You can use any diced or shredded chicken that is cooked. 

Cream of Celery Soup – Condensed soup is the sauce in this throw together meal. Cream and delicious. 

Frozen Veggies – I bought a bag of frozen veggies that I mixed up frozen. They will bake up in the oven. No need to thaw. 

Biscuits – The cup part are refrigerated biscuits. I used Pillsbury Flakeu biscuits but any works. 

How to Make

chicken, veggies, and cream soup in bowl

Step 1: Preheat the oven and grease cupcake pan with cooking spay. Then grab a bowl and add your diced cooked chicken, soup, and veggies. 

Step 2: Mix up the vegetable mixture till creamy. Set aside. 

biscuit dough spread out in a muffin tin

Step 3: Open biscuits and take 1 biscuit and stretch it out a bit. You want it to flatten a little. Place in muffin tin, and press it into pan. Create a hollow cup with the soup. 

creamy pot pie close up of raw pot pie in muffin tin

Step 4: Place the filling in each cup, then bake as directed. 

Once biscuits are cooked, serve and enjoy these mini chicken pies with your favorite sides! 

Expert Tips 

Shaping Biscuit – When you go to shape your biscuit create a well in the tin. Then poke the bottom with fingers as you shape. This will help the biscuit dough to press around sides and prevent air bubbles. 

Thickness of Dough – Make sure to not leave your dough too thick or you won’t fit much filling inside. I did 1 biscuit per muffin hole. 

Thickness of Pot Pie Mixture – This is a thicker pot pie mixture. If you want it to be thinner and creamier add 1-2 tablespoons milk into mixture. 

mini pot pie cut in half on plate

Variations To Recipe

Here are some variations for my rotisserie chicken pot pies!

  •  Swap biscuits with crescent roll dough. 
  • Reach for diced turkey in replace of chicken.  This is a great leftover holiday turkey recipe as well.
  • Use any flavor of cream soup you want. Cream of chicken, mushroom, cream of cheese soup, etc. 
  • Top the pot pies with some shredded cheese if you want. 
  • Use canned vegetables you drain first instead of frozen. 
  • If you use fresh veggies, sauté in a little oil to soften and pre-cook vegetables before mixing. They won’t soften on their own in oven as it is a quick cook time. 
  • Make a homemade cream soup to use to mix with chicken. 

Storage

Refrigerate Biscuit Pot Pies – Once cooked allow to cook a bit then place in an airtight container. Store the chicken pies in the refrigerator for 3-4 days. 

Freezer Directions – When it comes to freezing I like to cook pot pies, and then let them cool. Store in a freezer friendly container for 2-3 months. 

Thaw in the fridge and then reheat in the microwave or cover with foil and bake in oven until warmed through. 

This is a great leftover chicken recipe that you can use to make and easy dinner idea the whole crew will love.

FAQs

Common questions about these Pillsbury mini chicken pot pies!

chicken pot pies in muffin tin
overhead shot of pot pies in muffin tin

Chicken Pot Pies with Biscuits

Yield: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Chicken Pot Pies with Biscuits are a super simple 4 ingredient pot pie. Canned biscuits, rotisserie chicken and mixed veggies come together for a simple and easy dinner idea.

Ingredients

  • 1 cup rotisserie chicken, or any cooked and diced chicken
  • 1 can cream of celery soup
  • 2 cup frozen mixed vegetables
  • 1 can Pillsbury Grand Biscuits, any style work
  • 2 tablespoons water, optional

Instructions

  1. Preheat the oven to 375 degrees. Then grease your muffin tin.
  2. Add your cream of celery soup, diced up chicken, mixed vegetables in a bowl and mix well. If you want to have a creamier consistency add the water and mix.
  3. Now take your biscuits, and one at a time, stretch the biscuit a bit then press into the muffin tin.
  4. It is okay if the edges stick out a bit. You just want the center hollow.
  5. Fill the centers with the chicken mixture, and bake for 15-20 minutes or until the biscuits are golden brown.
  6. Remove the chicken pot pies with biscuits and serve with your favorite sides!

Notes

Air Fryer Directions - If you can fit your muffin tin in your air fryer ( I do with my air fry oven) you will cook at 350 for 10 minutes. Check and then continue air frying till the biscuit is cooked. You can also buy silicone muffin cups to use for single serve.

Meat - I used rotisserie chicken. You can use leftover turkey, cook up fresh meat to dice and mix in.

Vegetables - I used a bag of frozen veggies. You can saute fresh veggies in a skillet to soften them and mix in with the chicken.

Cream Soup - Cream of celery is what I used. Now, you can use cream of chicken, cream of mushroom, cheese, etc. Any will work.

Crescent Rolls - If you don't want to use biscuits, reach for canned crescent rolls. Just shape and adjust the size the same to fit in the muffin tin containers.

Storage - You can store the leftover pot pies in the fridge in an airtight container. Or freeze if you would like. The texture is best fresh.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 310mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 14g

This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

Chicken Pot Pies with Biscuits
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