This recipe has been a weeknight lifesaver and a party favorite for my family for years. I first put these together on a busy autumn evening when I had a fridge full of leftovers and a craving for something warm and comforting. The idea of using ready-made flaky biscuits as a quick crust came out of necessity, but the result was so delicious and universally loved that these mini pies quickly earned a permanent spot in our rotation. The contrast of a tender, savory filling with a buttery, flaky biscuit shell is the kind of simple comfort that makes everyone at the table smile. What makes these pies special is how forgiving and adaptable they are. The filling—creamy soup, shredded chicken, and mixed vegetables—is a mix of pantry and freezer staples that comes together in minutes. You can use canned chicken when you're in a pinch or shredded roasted chicken when you want a fresher bite. The flaky layers biscuits form a quick, dependable crust that browns beautifully in the oven. On busy nights I make a double batch and freeze extras; on slow weekends I mix in roasted mushrooms, fresh herbs, or extra cheese for a richer finish. Either way, they deliver warm, nostalgic flavors with minimal fuss.

Ingredients

• Flaky layers biscuits: 2 cans (about 16 biscuits total, typically 8 per can). Use a brand you trust—Pillsbury Grands! Flaky Layers or similar—for reliable rise and buttery layers. The biscuit dough creates the quick, golden crust.
• Cream of chicken soup: 2 (10.5 oz) cans. These provide the creamy base and seasoning; use reduced-sodium if you prefer lighter salt levels. For a fresher flavor, substitute with a homemade white sauce (see substitutions).
• Cooked chicken: 2 (12.5 oz) cans drained, or 2 cups cooked, shredded chicken (about 8 oz cooked). Rotisserie chicken works great and adds better texture than canned if you have it on hand.
• Frozen mixed vegetables: 1 (12 oz) bag, thawed and drained. A classic blend of carrots, peas, corn, and green beans adds color, nutrients, and a pleasing bite.
• Seasonings: Salt and freshly ground black pepper to taste; about 1/2 teaspoon dried thyme or poultry seasoning adds depth. Optional 1/2 teaspoon garlic powder for extra warmth.
• Optional egg wash: 1 large egg beaten with 1 tablespoon water to brush the biscuit tops for an attractive golden sheen.

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Position a rack in the center so the tops brown evenly. Preheating properly ensures the biscuit crusts begin to puff and set quickly when they hit the heat; expect roughly 10–15 minutes for a fully ready oven. Prepare the filling: In a large mixing bowl combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme or poultry seasoning. Taste and adjust—if you used canned chicken and soup, keep salt minimal since those are often salty. If the mixture seems stiff, loosen with 1–2 tablespoons of milk for a silkier texture. Shape the crusts: Open the biscuit cans and flatten each biscuit into a 3–4 inch disk with your hands or a small rolling pin. Press each into the wells of a standard 12-cup muffin pan (use two pans if you have 16 biscuits), forming a small cup with the dough coming slightly up the sides to hold the filling. For extra-crispy bottoms, lightly grease or spray the muffin pan with vegetable oil or nonstick spray first. Fill the pies: Spoon the chicken-and-vegetable mixture into each biscuit-lined cup, filling about three-quarters full to allow the filling to bubble without spilling. If using egg wash, brush the exposed biscuit edges with the beaten egg for a glossy finish. Bake: Place the muffin pan(s) on a middle rack and bake at 400°F (200°C) for about 18–22 minutes, until the biscuit crusts are deep golden brown and the filling is hot and bubbling. Rotate the pan halfway through if your oven runs unevenly. For extra browning, finish with 1–2 minutes under the broiler—watch closely to prevent burning. Cool and serve: Let the mini pies cool in the pan for 5 minutes so the filling sets. Run a thin knife around the edges to release any sticking, then gently lift the pies out with a small offset spatula. Serve warm; they’re excellent with a crisp green salad or bowl of soup.

Storage Tips

Store cooled pies in an airtight container in the refrigerator for up to 3 days. For best texture, reheat on a baking sheet at 350°F (175°C) until warmed through and the crust crisps, about 8–10 minutes. For freezing, place baked pies on a parchment-lined tray and freeze until firm, then transfer to a freezer bag; they keep well for up to 3 months. Reheat from frozen at 350°F (175°C) for 18–22 minutes, or thaw overnight in the refrigerator and reheat for 10–12 minutes. Avoid microwaving if you want the crust to remain flaky—microwaves make the biscuit soggy.

Ingredient Substitutions

If you want a fresher base, substitute the canned soup with 1 cup homemade white sauce (1 tablespoon butter, 1 tablespoon flour, 1 cup milk, salt and pepper to taste). Swap canned chicken for about 2 cups shredded roasted chicken or turkey for improved texture and flavor. Use fresh vegetables like diced carrots, peas, and corn—blanch briefly or sauté until just tender—if you prefer. For a gluten-free version, use store-bought gluten-free biscuit dough or small gluten-free pie crusts in a lined muffin tin, and choose a gluten-free condensed soup alternative.

Serving Suggestions

These mini pies are lovely served with a crisp green salad dressed in lemon vinaigrette for contrast, or alongside a cup of tomato soup for a cozy meal. For a weekend brunch, pair them with roasted potatoes and a tangy coleslaw. Garnish with a sprinkle of chopped parsley or chives to brighten the plate. For a heartier presentation, serve 2–3 pies per person with steamed greens or a light grain salad.

Cultural Background

Handheld savory pies have roots across many cuisines—British meat pies, American pot pies, and French hand pies all reflect the simple notion of encasing a savory filling in pastry. The modern American pot pie evolved as a practical way to use leftover roasted meats and vegetables. Using canned soup as a creamy binder is a mid-20th-century convenience adaptation that became widespread for easy home cooking. These miniature versions are a playful take on that tradition—single-serving, portable, and perfect for mixing old-school convenience with higher-quality fresh ingredients when desired.

Seasonal Adaptations

In winter, swap the mixed vegetables for roasted root vegetables and add fresh thyme and rosemary. In spring and summer, use fresh peas, new carrots, and tender zucchini; lighten the base by using a single cup of milk thinned with 2 tablespoons of cornstarch if you want a less rich filling. For holiday gatherings, fold in sautéed mushrooms and a handful of grated gruyère for a more celebratory flavor profile.

Meal Prep Tips

To meal-prep, make the filling ahead and refrigerate for up to 2 days. When ready to bake, press the biscuit cups the morning of service and fill just before baking to avoid soggy crusts. If you plan to freeze for grab-and-go lunches, bake the pies completely, freeze until firm, and individually wrap them for easy reheating. Use labeled freezer bags and include reheating instructions so everyone can enjoy a consistent result.

These mini pies are an invitation to make the recipe your own—keep the core method, swap ingredients to match the season, and enjoy how quickly a few pantry staples become a memorable meal. Share them, freeze them, and don’t be afraid to experiment—every family puts their spin on comfort food.