Here’s a super easy, cozy, family-friendly Mini Chicken Pot Pie recipe — you can choose regular, low-carb, or keto versions (all included)!
🥧 Easy Mini Chicken Pot Pies
Ingredients (makes 8–10 mini pies)
Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed veggies (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup or 1 1/4 cups homemade
- 1/2 cup shredded cheddar (optional but great)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Crust Options
⭐ Regular (super easy):
- 1 can refrigerated biscuits (Pillsbury-style)
⭐ Low-Carb “Cup Crust”:
- 1 cup almond flour
- 1 egg
- 3 tbsp melted butter
- Pinch salt
⭐ Keto Cheesy Biscuit Topping:
- 1 cup almond flour
- 1 egg
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella
- 1 tsp baking powder
👩🍳 Instructions
1. Preheat
Preheat oven to 375°F (190°C). Grease a muffin tin.
2. Make the filling
In a bowl, mix:
- shredded chicken
- veggies
- cream of chicken soup
- seasonings
- cheese (if using)
Set aside.
3. Prepare the crust
If using canned biscuits (easiest):
- Press 1 biscuit into each muffin well, pushing up the sides.
If using low-carb crust:
- Mix almond flour, egg, butter, and salt.
- Press 1–2 tbsp into each muffin cup to form a bottom crust.
Keto biscuit topping version:
- Mix almond flour, egg, sour cream, cheese, and baking powder.
- Instead of a crust, you’ll dollop this mixture on top of the filling.
4. Fill & Bake
Biscuit or low-carb crust version:
- Spoon chicken filling into each biscuit cup.
- Bake 15–20 minutes until golden and bubbly.
Keto biscuit-topped version:
- Spoon filling into each muffin well.
- Drop 1–2 tbsp of the biscuit batter on top.
- Bake 18–22 minutes until tops are golden.
🍽 Serve With
- Side salad
- Roasted broccoli
- Cauliflower mash
- Green beans
⭐ Easy Variations
- Ranch chicken pot pies: Stir in 1 tbsp ranch seasoning
- Creamy cheddar: Add 1/2 cup shredded cheddar to filling
- Bacon chicken: Add 1/3 cup crisp bacon pieces
- Buffalo chicken: Add 2–3 tbsp buffalo hot sauce
