Easy Mini Chicken Pot Pies in a Muffin Tin

Recipe Overview

Crust: 1 can (16.3 oz) refrigerated flaky biscuit dough (or 2 sheets thawed puff pastry)
Chicken: 2 cups cooked shredded or diced chicken (rotisserie chicken works best)
Vegetables: 1½ cups frozen peas and diced carrots, thawed
Soup/Base: 1 can (10.5 oz) condensed cream of chicken soup
Dairy: ⅓ cup whole milk or heavy cream
Aromatics: ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried thyme
Seasoning: Salt and freshly cracked black pepper to taste

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray.
Make the Filling: In a medium bowl, combine the shredded chicken, thawed peas and carrots, condensed cream of chicken soup, milk, garlic powder, onion powder, dried thyme, and a pinch of black pepper. Stir until evenly mixed.
Form the Crusts: Separate the refrigerated biscuit dough into individual pieces. Flatten each biscuit with your fingers or a rolling pin into roughly 4-inch rounds. Press one flattened biscuit into the bottom and up the sides of each muffin cup to create a hollow crust.
Fill the Pies: Spoon roughly 2 to 3 tablespoons of the creamy chicken mixture into each biscuit cup, filling them almost to the top. Finish with an extra crack of black pepper over each pie.
Bake to Golden Perfection: Bake for 20 to 25 minutes, or until the biscuit edges are tall, puffed, and deep golden brown, and the filling is bubbling.
Cool and Serve: Allow the mini pies to cool in the tin for 5 to 10 minutes so the crusts set. Gently pop them out with a butter knife or small spatula and serve warm.

Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or standard oven at 350°F (175°C) for 8–10 minutes to keep the pastry crisp.
Make-Ahead Friendly: You can assemble the filling up to 2 days in advance and keep it chilled in the fridge until ready to assemble and bake.