Pot pies date back to the early Roman Empire and were eventually brought over to America with the first European colonists, using whatever preserved meats were available aboard the ships. Today, most chicken pot pie recipes require making your own pie crust and a buttery, rich, scratch sauce for the chicken and veggies filling. This can mean a lot of time in the kitchen—a luxury most of us don’t have on busy nights! This weeknight-friendly recipe is the answer.

These mini chicken pot pies are delicious on cold fall or winter nights when you’re looking for something warm to fill you up, but your busy schedule puts a cramp in dinner prep time. They use just 4 ingredients and are ready for the oven in just 20 minutes.

In the mood for a more traditional, family-sized pie? Our Classic Chicken Pot Pie recipe is always a hit and is perfect for cozy weekends. 

Recipe Ingredients

This cozy, handheld twist on chicken pot pie comes together with just a few simple ingredients.

Pillsbury™ Grands!™ Flaky Layers Original Biscuits: They’re perfect for this recipe because they’re easy to work with—no messy mixing or rolling—and they bake up with golden, flaky layers that add satisfying texture to every bite.

Condensed Cream of Chicken Soup: Instead of making the sauce by mixing flour, butter, and broth (who has time for all that stirring?), you can just open a can of this creamy soup and you’re ready to go!

Diced Cooked Chicken: This is a great use for leftover chicken (we love using leftover grilled chicken!), but you could also buy pre-cooked rotisserie chicken at the store. You can sub in turkey, too, if that’s what you have on hand. This recipe is one of our favorites for leftover Thanksgiving turkey!

Frozen Vegetables: We like classic mixed veggies, but you can use any frozen vegetables you have on hand. Easy peasy.

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