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Semi-homemade Mini Pot Pies are a fun and easy way to serve dinner. Canned biscuits are used as the crust and filled with veggies and/or chicken and baked in a muffin tin for handheld comfort food.
Pot Pie Cupcakes
My easy chicken pot pie has been a very popular post for me. Most people don’t realize that these veggie pot pie “cupcakes” came years before.
Made in a muffin pan, these individual pot pies use biscuit dough instead of pie crusts.
I originally made them during one of my vegetarian phases (those periods come and go with me) so they’re full of veggies, but you can easily add some shredded chicken or even cut up rotisserie chicken for some added protein.
The biscuit with the creamy sauce makes delicious little savory muffin cups.
Why’ll you love these easy mini pot pies
- Classic Comfort Food – Traditional pot pies are delicious but this shortcut muffin version is even easier and a great way to get in some vegetables. Vegetarian comfort food is great for Meatless Monday!
- Great Recipe – The recipe is a great base and easy to customize to suit what you have in the fridge and something the whole family. will enjoy Switch out the types of veggies you use (maybe your garden produced a bunch of green beans this week so you can use fresh instead of frozen) or throw in some leftover chicken.
- Simple Ingredients – You only need a handful of everyday ingredients.
Equipment you’ll need
- Cupcake Pan – I’ve had this one for years.
- Veggie Chopper – This might be my favorite kitchen tool. It is perfect for dicing onion, carrots, and more.
- Medium Skillet – To cook the mixture.
- Baking Sheet – I slide a baking sheet under the muffin tin to catch any potential overflow.
Ingredients you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- REFRIGERATED BISCUITS – I like to use Pillsbury Grands but crescent dough or even puff pastry sheets will work.
- MEDIUM ONION – I use white onion for great flavor, but yellow will work.
- VEGETABLES – Zucchini, yellow squash, baby carrots, and frozen green means make up my filling. You can easily swap out what you have/like. A bag of frozen mixed vegetables will work just as well.
- CREAM OF SOUP – I like cream of onion soup but some of you have had problems finding it. A can of cream of chicken soup, celery, or mushroom would also work. Or you can certainly make your own homemade cream of soup.
- SHREDDED CHEESE – Use your favorite cheese, I recommend shredding your own, whatever you choose. I opt for Colby Jack or cheddar cheese.
- SEASONINGS – Salt, black pepper, garlic pepper (or you favorite blend of seasonings).
- OLIVE OIL – To saute the veggies.
- COOKED CHICKEN – Optional, but adding some cooked chicken to the mixture adds protein.
How to make Mini Pot Pies
- STEP ONE: First, season and saute the diced veggies in olive oil. Once soft, add in the “cream of” soup and shredded cheese, heating until fully melted and incorporated.
- STEP TWO: Next, press the biscuits into a greased muffin pan, pressing up the sides and bottom.
- STEP THREE: Then, fill each biscuit with the pot pie filling and then bake for 12-15 minutes or until golden brown.
- STEP FOUR: Let cool slightly and then remove and serve.
What to serve with them
There are a few ways to serve these little pot pies. If you’re serving them as the main dish (as I usually do), you don’t need much because you have a veggie and a carb all in one.
However, if you need more protein and don’t want to add it directly to the pot pies, you can pair them with a side of baked chicken or a slice of meatloaf with brown gravy.
Tips and Suggestions
- Use fresh or frozen vegetables in the pot pies.
- For added protein, make some shredded chicken in the instant pot and add it to the pot pie filling.
- Biscuits come 8 to a can and you need 12 – either bake off the remaining 4 OR (best idea yet), turn the last 4 into air fryer donut holes and you can knock out dinner and dessert with the same ingredients!
How to reheat and store mini pot pies
How to store leftovers
Leftovers should be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days.
How to reheat them
The next day, I warmed up leftover pot pies in the microwave and found them to be use as good. You can also pop them into the oven to heat through or even the air fryer.
Need more vegetarian recipes? Try these:
Slow Cooker Minestrone Soup
Veggie Lasagna Roll-Ups
Vodka Rigatoni
Click here for my entire collection of vegetarian recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Easy Mini Pot Pies
Ingredients
- 1 Tablespoon olive oil
- ¼ medium onion diced
- 6 baby carrots chopped
- 1 small zucchini diced
- 1 small yellow squash diced
- 2 cups frozen green beans
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic pepper
- 10.05 ounce cream of onion soup
- ¼ cup shredded cheese I used a Colby Jack blend
- 2 cans refrigerated biscuits two 16.3 oz Pillsbury Grands Homestyle biscuits
Instructions
- Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
- Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
- Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
- Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
- Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
- Spoon the veggie mixture evenly into each cup.
- Bake for 12-15 minutes or until set and slightly golden brown.
- Let them cool for a few minutes before removing from cupcake pan.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published November 14, 2012
These look delicious for a weeknight meal. Always looking for new recipes.
Thank you.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-mexican-pizza
Oh my, they look so delicious and comforting!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week 🙂
Those are cute and look really good 🙂 Thanks for linking up to Tasty Thursday.
Oh what a great idea!! Love mini, hand held anything and these little pot pies are adorable and sound so tasty too.
Wow these look so good and I bet my kids would love them!
wish nutritional info would be included—-especially for diabetics who must watch carbs
I’m (slowly) adding nutrition info to all my posts. There’s a “My Recipe Magic” button at the bottom of the post that will take you to the info.
Love this recipe. Of course I added the shredded cooked chicken, used Healthy Request Cream of chicken soup (no MSG) and used Mexican Blend shredded cheese because that is what I had on hand. Also baked them in my Jumbo muffin tin. Fantastic. Will make them again. Thanks for sharing.
Yay, thanks Kathi!