It’s too easy to make these chicken pot pie cups, almost embarrassingly easy. Check out the simple steps here and refer to the recipe for all the specifics. You’ll have these pot pies on your fork and in your mouth in about as fast as you can say, “homemade.”

Grease the Pan

For this recipe start with a 12-cup regular muffin pan. Use cooking spray to grease 8, you can leave the remaining 4 muffin cups completely empty.

Mix the Filling

Mix the cooked frozen mixed veggies, cut-up cooked chicken, and the soup—straight from the can! There’s no need to add any other ingredients to make a rich, thick, chicken pot pie filling.

Form the Biscuit Cups

For this step, keep the biscuit dough unopened in the refrigerator until you’re ready to make the cups. It will prevent the dough from getting soft and warm, which can make it more difficult to work with. Using your fist and/or fingers, press each biscuit into a 5 1/2-inch round. Size matters here—you need rounds big enough to hold all the filling without them being too big that they crowd the pan and don’t bake through. Press each large round into a muffin cup, building up a rim that can hold in all the filling and keep it from spilling.  

Enclose the Filling

Use your fingers, pull the edges of the dough up and over the filling, pleating and pinching the dough together to seal in the filling. This is necessary to keep the filling from bubbling out during baking.

Bake and Cool

Bake the pot pies until they are golden brown. Place the muffin pan on a cooling rack. Let the pot pies cool a minute before serving them. Move them too soon and the dough will be too tender and could break open.

Want to skip a trip to the store and use up ingredients you already have on hand? Want to put your own spin on the easy mini chicken pot pies? Try any of these simple variations:

A Biscuit for Every Taste: Rather than use the Grands!™Flaky Layers Original biscuits, you can variations of Pillsbury biscuits of Grands! Biscuits (8 count) for this recipe.

Swap the Veggies: 2 cups of any cooked vegetables can be used in place of the frozen mixed vegetables. Just be sure they are about 1/2-inch in size; cooked and drained before adding to the filling in step 1. Don’t be tempted to boost your veggies in this recipe. The biscuits are designed to only hold the filling made with 10 oz (2 cups) of veggies.

Pickin’ Chicken: No diced cooked chicken in the fridge? You can use rotisserie chicken, canned chicken (drain it first), frozen (thawed) grilled chicken breast pieces. Whatever you use, be sure to cut it into 1/2-inch pieces. You can also use other cooked poultry other than chicken. This recipe is a great one to use up some of your cooked holiday turkey. Or dice smoked or precooked chicken sausages. You’ll need to chop 2 or 3 sausages to equal 1 cup.

For the best taste and texture, we recommend making and serving these mini pot pies the same day you make them. If you do find yourself with leftovers. Place each one in a tightly covered small microwavable food-storage container and store in the refrigerator up to 2 days.

To reheat, remove cover from container. Cover loosely and microwave each separately, on medium-high (70%), about 1 to 1 1/2 minutes or until heated through. The biscuit portion of the pot pie will soak up some of the moisture from the filling, making them heavier in texture with a thicker filling.

We do not recommend freezing the pot pies either before or after cooking, as the dough will soak up moisture from the filling during the freeze and thaw steps. This creates biscuits with an unappealing dense, rubbery texture. However, we do have a fabulous freezer-friendly mini chicken pot pies recipe made with pie crust, that is totally freezable. These luscious pot pies have the same savory chicken pot pie filling inside a tender, flaky Pillsbury pie crust.

There are several brand responses about whether freezing these can be done, which should be reworded to refer them here or taken down, so that we don’t have contradictory info or seem to be misleading consumers.

If your family likes meals where every person gets their own mini version, you’ll love these other mini meal ideas:

Mini Cheese Pizzas use only 4 ingredients to get these homemade, simple pizzas on the table, in a flash.

Mini Chili Pot Pies are made with a simple chili mixture, topped with a buttery Grands!™ biscuit, and sprinkled with cornmeal, as a very clever crust.

Mini Beef and Tater Tot Casseroles offer the hearty flavors of ground beef with barbecue sauce in muffin-size portions. Topped with potato nuggets and covered in a layer of cheddar cheese goodness, these mini casseroles are a winning combination.