Why Is It Called “Pot Pie”?

The term “pot pie” originally referred to savory pies baked in a pot or dish, often over open flames. The name stuck, even as the method evolved into oven-baking with modern crusts. What defines a pot pie is that creamy, savory filling—typically thickened with broth, cream, or soup—tucked into a shell and baked until golden. When you make mini chicken pot pies in muffin tin , you’re just scaling down the same concept into personal-sized portions that are easier to handle (and way more fun to eat).

What’s a Fun Fact About Chicken Pot Pie?

Here’s something you might not know: In Pennsylvania Dutch country, “chicken pot pie” isn’t a pie at all—it’s a hearty stew with thick square noodles instead of crust! That’s a big contrast to the flaky, golden pies most of us picture. Also fun? The mini version has exploded in popularity thanks to social media, where searches like “easy mini chicken pot pies people also ask with biscuits” and “mini chicken pot pies with crescent rolls” are trending with busy home cooks looking for shortcuts that don’t sacrifice taste.

What Are the Ingredients in Chicken Pot Pie?

A classic chicken pot pie typically includes cooked chicken, a mix of vegetables (like peas, carrots, and corn), and a rich sauce—often made with cream of chicken soup . That mixture is nestled inside a crust, which can be homemade or pre-made for convenience. In this simplified version of mini chicken pot pies , you only need four key ingredients: Chopped cooked chicken Mixed frozen vegetables (defrosted) Cream of chicken soup Refrigerated biscuit dough (or pie crust/crescent rolls) These ingredients come together quickly and bake up beautifully in a muffin tin.

Who Invented Chicken Pot Pie?

While the exact origin of chicken pot pie is hard to pin down, the idea itself dates back centuries. Its earliest versions can be traced to medieval Europe, where savory pies were a staple of both noble feasts and rustic dinners. Eventually, the dish made its way to North America, where it evolved into the creamy, crust-topped comfort food we know today. The easy mini chicken pot pies we enjoy now are a modern twist on this age-old tradition—baked in muffin tins with shortcuts like refrigerated dough and canned soup. They’re the perfect blend of heritage and convenience.

Easy Mini Chicken Pot Pies – The Best Comfort Food

Irresistibly Easy Mini Chicken Pot Pies That’ll Make Your Family Beg for More

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 mini pot pies 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Description

These Easy Mini Chicken Pot Pies are the perfect comforting, handheld dinner solution. Made with flaky biscuit dough, creamy chicken filling, and hearty mixed vegetables, they’re a delicious and satisfying way to use up leftovers or whip up a quick weeknight meal. #chickenpotpies #minidinner #comfortfood

Ingredients

Units Scale

3/4 cup chopped leftover chicken, or 1 small fresh chicken breast, fully cooked
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted
1 package refrigerated biscuit dough

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Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, combine the cooked chicken, defrosted mixed vegetables, and cream of chicken soup. Stir until well mixed.
Separate each biscuit and place them into the compartments of a greased muffin tin.
Using your fingers, press down in the center of each biscuit and work the dough up the sides to form a cup.
Spoon approximately 2 tablespoons of the chicken mixture into each biscuit cup.
Bake for 20 to 25 minutes, or until the biscuit dough is golden brown and the filling is bubbly.

Notes

Use rotisserie chicken for extra flavor and convenience.
Allow the pot pies to cool slightly before removing them from the muffin tin to help them hold their shape.
Great for freezing and reheating for later meals.

Nutrition

Serving Size: 1 mini pot pie
Calories: 210
Sugar: 2g
Sodium: 470mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 9g
Cholesterol: 20mg

Find it online: https://www.cookingflash.com/easy-mini-chicken-pot-pies/

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