Mini Chicken Pot Pies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked mini pot pies made with rotisserie chicken, peas, carrots, shredded cheese, and cream-type soup mixed into flaky biscuit crusts. Baked at 395° for a bit less than 15 minutes to avoid dryness or undercooked dough. Cheesy, savory filling packed inside tender biscuit shells. Uses garlic salt and onion powder for depth. A quick fix with store-bought biscuits and rotisserie chicken, adapting old pot pie vibes into bite-sized snacks.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
10 servings
#chicken recipes
#baking
#snacks
#American cuisine
#one-dish meals
Rotisserie chicken already cooked, so no sweat on that front. Biscuit dough cutters save time, their layers add unexpected flakiness beneath. No fuss with making pie crust—convenience with texture. Cream of mushroom soup shakes up the filling from usual cream of chicken; earthier, richer. The mixture thickens with cheese, peas, carrots sneak sweetness and moisture in every bite. I’ve tried baking these longer once—edges blackened, dentist appointment necessary. Found 13-14 minutes hits golden window. Garlic salt and onion powder give depth subtle enough not to overpower. Trust sight and feel more than timer.
Ingredients
- 10 canned flaky biscuit dough pieces
- 1 cup shredded sharp white cheddar cheese
- 1 cup canned peas and carrots drained
- 2 cups cooked shredded rotisserie chicken breast
- 1 cup cream of mushroom soup
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
About the ingredients
Substitute sharp white cheddar with gouda or pepper jack for more heat or richer flavor. Swap canned peas and carrots for frozen, but drain well to stop soggy filling. Too wet filling kills biscuit crunch—essential to keep moisture in check. Shredded chicken from rotisserie best for quick cooking; leftover roast chicken shredded works too. Cream of mushroom soup replaced cream of chicken this time to bring umami punch. Garlic salt replaces plain garlic powder plus salt combo for efficiency. Onion powder stable shelf spice, easy way to add savory undertones without chopping raw onions. Cooking spray in muffin tin prevents tough biscuit burn and sticking—don’t skip, it’s crucial.
Method
Preheat and Prepare
- Set oven to 395 degrees Fahrenheit, not quite full 400; lets avoid burnt edges—finer control this way. Spray muffin pan liberally with oil so biscuits don’t stick horribly.
Mix Filling
- In large bowl toss cream of mushroom soup (swap mushroom for chicken base for earthiness), shredded cheddar, garlic salt, onion powder. Add peas and carrots. Stir till uniformly combined—cheese clumps break down here, no stubborn bits.
Add Chicken
- Chop rotisserie chicken breasts into bite-sized chunks. Add to filling mix. Fold gently to avoid shredding more, texture matters here.
Line Muffin Tins
- One biscuit at a time, press and stretch dough with fingers. Line each muffin cup bottom and sides thinly but ensure no holes—holes mean filling leaks later, mess disaster. Work quickly before dough warms and gets sticky.
Fill Cups
- Spoon a generous heap of chicken mix into each biscuit shell. Don’t overfill—leave a little biscuit visible above to crisp nicely and hold shape.
Bake to Sensory Cues
- Pop in oven for about 12-14 minutes. At 12 minutes, peek: biscuit edges golden but not dark, filling bubbling slightly, aroma of melted cheese and garlic hits you. If edges are deep brown, too long; undercooked dough feels doughy to poke. You want biscuit crispy outside but tender inside.
- Remove when visual cues match—don’t rely on clock alone.
Rest and Serve
- Let cool 5 minutes—it firms up, easier to pop out muffin pans without destroy. Serve warm. Cheese should be melted and gooey, chicken tender, biscuits flaky but not dry.
Cooking tips
Oven at 395, slightly lower than basic 400 because even small drops avoid bitter over-browns. Muffin tins sprayed well—any stickiness ruins shape, makes clean release a nightmare. Stretch biscuits with dry fingers, flour if sticky, but don’t overwork or they snap back. A quick stretch forming a thin shell around tin helps even cooking, crisp on edges. When filling mixture goes in, thick consistency from cheese and soup fills without drip-over; too loose? Add more cheese or less soup. Baking time varies by oven; start checking at 12 minutes. Edges pull slightly away from tins, biscuit surface dry and golden, filling bubbles faintly—solid cues. Rest before removing is a must—saves jammed biscuit breakage. Leftovers heat well in toaster oven without losing crisp.
Chef's notes
- 💡 Biscuit dough stretches better when fingers dry not wet. Use flour sparingly if sticky but avoid overwork; dough snaps back wasting time. Thin shell critical for edges crisping up without raw dough chewy parts. Spray pan well to avoid sticking. Timing tweak depends on oven hot spots; start checking at 12 minutes crisp edges deep golden, no darker.
- 💡 Filling thick from cheese and soup mix key. If too runny, biscuits get soggy fast. Add extra shredded cheese or reduce soup slightly. Peas and carrots canned or frozen—always drain well. Wetness ruins crust texture. Garlic salt replaces separate salt and garlic powder—simplifies but adjust if salty ingredients added. Onion powder adds depth without chopping raw.
- 💡 Visual and smell cues better than timer alone. Watch edges pull from pan sides, biscuit surface golden but not dark brown. Filling should bubble faintly, not boil violently. If edges turn deep brown fast, reduce heat slightly next bake. Check center dough poke test for tacky uncooked feel. Aroma of melted cheese and garlic signals readiness.
- 💡 Rest muffins 5 minutes minimum in pan after baking. Filling firms some, holds shape better when lifted out. Hot filling runs if moved too soon, messy hands. Leftovers reheat nicely in toaster oven to restore crust crispness. Microwave kills crisp and makes filling rubbery. Keep biscuits separate if freezing; refreeze biscuit shells individually to prevent sogginess.
- 💡 Substitutions work. Swap cheddar with gouda, pepper jack for heat or mild creaminess. Chicken breast works but shredding texture affects bite; chunks hold better. Cream of chicken soup can sub cream of mushroom but mild shift in umami profile. Garlic salt and onion powder can be replaced with fresh minced garlic and chopped onion if time allows but expect moisture increase.
Common questions
How to avoid soggy biscuit crust?
Drain peas and carrots super well. Keep filling thick with cheese and condensed soup. Bake at correct temp not lower. Rest muffins before removal to firm crust. Spray pan so crust doesn’t stick and mess shape.
Can frozen peas and carrots be used?
Yes but thaw and drain excess water well. Frozen adds extra moisture that ruins crisp crust. If too wet, add more cheese or reduce soup amount. Drain multiple times if needed. Dry filling is crucial.
What if edges brown too fast?
Lower oven slightly below 395 or shorten bake time. Use visual cues. Deep brown edges mean heat too high or hot spots. Tent with foil if needed. Check filling bubble and biscuit texture before removing completely.
How to reheat leftovers?
Best in toaster oven to revive crispness. Microwave makes crust rubbery, no good. Can refrigerate 3 days or freeze for weeks; freeze filling separately if wanting long storage. Avoid reheating all at once to keep texture.
