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Easy Classic Chicken Pot Pies [mini servings]


  • 1 cooked chicken breast diced
  • 1 T. Butter
  • 1/4 c. Chopped celery
  • 1/4 c. Chopped onion
  • 1 c. Frozen peas, carrots, cornveggie mix
  • 1/3 c. Soup mix + 1 c. Milk
  • 1/4 c. Shredded cheese your choice
  • Pillsbury Grand biscuits 8 count


  • Melt butter on medium heat on a large skillet and sauté the onion & celery til clear.
  • Combine the diced chicken in with the sautéed veggies.
  • Lower heat to med/low and add the soup mix while stirring.
  • Slowly add the milk and continue stirring until thickened.
  • For the crust:
  • Between two sheets of Saran Wrap, roll out one biscuit at a time until flattened and rolled out to about 6” around.
  • Use one to line the bottom of the tart/quiche pans.
  • Preparation:
  • Use one biscuit crust to line the bottom of the tart/quiche pan.
  • Spoon chicken mixture into the individual pans and sprinkle with a little cheese then place second biscuit as the top.
  • Poke holes (using a fork) in the tops for steam release.
  • Place on a cookie sheet or baking pan.
  • Bake in 350 for about 20-30 minutes or until crust is evenly browned and baked all the way.