Mini Chicken Pot Pies for Busy Nights 🥧

Do you ever have one of those days where you’re running from one thing to the next and the last thing you want to do is make dinner?
That was me! I needed something quick, cozy, and easy — so I tried these Mini Chicken Pot Pies, and they were a total win! 🙌

They only take a few ingredients (my favorite kind of recipe), and the best part is you probably already have most of them at home.

What You Need:

• 1 can of Pillsbury biscuits (I only used one can and had a little extra filling!)
• 1 cup cooked chicken (I used leftover rotisserie chicken)
• 1 can cream of chicken soup
• 1 bag frozen mixed veggies (no need to thaw first — just toss them in!)

How To Make Them:

1. Flatten each biscuit and press it into your muffin pan.
2. Mix the chicken, soup, and veggies in a bowl.
3. Spoon the mix into each biscuit cup.
4. Bake at 375°F for about 20–25 minutes, or until golden on top.

I used our Pampered Chef Stone Muffin Pan, and everything baked evenly — no sticking and super easy cleanup!
Since I only had one can of biscuits, I poured the extra filling right into the middle of the pan without a crust. It made a great lighter option for anyone trying to eat a little healthier.

Dinner was done was quick and easy, and everyone loved it. 😋
If you want the full recipe I followed, you can check it out here:
👉 Mini Chicken Pot Pies Recipe