More Great Recipes: Main Dish | Oven | Poultry | Stove

Mini Chicken Pot Pies

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 5 | Prep Time 30 | Cook Time 25 to 30

Why I Love This Recipe

Ingredients You'll Need

1 cup frozen peas
1 cup chopped carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits


Cook the peas according to the package directions; drain well.

Steam the carrots in a vegetable steamer for 2 to 3 minutes.

Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.

Preheat the oven to 325F.

Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.

Spoon equal portions of the chicken mixture into the prepared muffin cups.

Cover with the top halves of the biscuits.

Press the edges to seal.

Bake until golden brown, 25 to 30 minutes.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!