These are the easiest and fastest pot pies ever. With only three main ingredients.
They’re total comfort-food-in-a-hurry, the best kind.
My family inhaled the pot pies almost as fast as fast as I made them, but I pretended that I slaved over them.
You’ll need a muffin pan and just three ingredients: an 8-count tube of refrigerated biscuits, a can of condensed soup, and a frozen vegetable blend.
I used Pillsbury Grands Butter Tastin’ Biscuits and I recommend a bigger biscuit like Grands. You want to make sure there’s enough biscuit to fully contain the filling.
To keep the pot pies vegetarian, I used cream of potato condensed soup, but cream of chicken would be the logical choice if you’re not. Or try cream of mushroom, cream of celery, or similar.
I used Trader Joe’s Organic Foursome Frozen Vegetables, a blend of green beans, peas, corn, and carrots. Use your favorite veggie blend or fresh if you have them.
Stir the veggies into the soup, smoosh the biscuits between your palms to create pancake-sized discs, place the discs in a muffin pan, add the filling, and bake.
Supremely easy but my family raved about the pot pies tasting like a million bucks. They didn’t miss the meat, but add cooked and diced chicken if you prefer.
They’re a great option for brunch, a quick weeknight dinner, and they’re portable which is handy. I tossed the leftovers into my daughter’s lunchbox.
The pot pies scream game-day food. I’ve already had requests to make them again for football parties.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Easy Mini Pot Pies
Ingredients
- one 8-count tube refrigerated biscuits (about 16 ounces; I used Pillsbury Grands Butter Tastin’ Biscuits
- one 10.5 ounce can cream-style condensed soup, cream of chicken or cream of potato/mushroom/celery to keep vegetarian
- 2 cups frozen vegetable blend, thawed and drained (I used Trader Joe’s Organic Foursome Frozen Vegetables
- up to 1 cup cooked and diced chicken, optional (if using, reduce vegetables by about 1/2 cup)
- salt and pepper to taste, optional
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or floured cooking spray; set aside.
- Open biscuits and flatten 1 biscuit between palms so it’s the size of an average pancake, about 5 inches in diameter.
- Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with 7 remaining biscuits. Tip – Biscuits rise and puff in oven and I recommend staggering biscuits in pan since you’ll have 4 extra empty cavities; set pan aside.
- To a large bowl add the vegetables, soup, optional chicken, optional salt and pepper, and stir to combine.
- Before adding the filling, press biscuits down one more time firmly into pan. They have a tendency to spring up and you want the maximize amount of area for the filling.
- Scoop about 1/3 cup filling mixture into each biscuit, dividing it equally. Filling should be just slightly domed above top edge of biscuit.
- Bake for about 23 minutes or until edges of biscuits are very lightly golden brown and filling has set up some. Start watching closely at 18 minutes since all ovens and ingredients vary.
- Allow pot pies to cool in pan for about 5 minutes before removing and serving. They will shrink some as they cool. Pot pies are best warm and fresh, but will keep airtight in the fridge for up to 5 days; reheat gently before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Turkey Pot Pie Recipe — Wondering what to do with that leftover turkey from the holidays? Make this easy turkey pot pie recipe! It’s hearty, creamy, comforting, perfect for chilly weather, and EASY to make!
100-Calorie Cheese, Vegetable and Egg Muffins (GF) – Healthy, easy & only 100 calories! You’ll want to keep a stash on hand!
White Cheddar and Dijon Baked Eggs
Immune-Boosting Vegetable Soup and Broth (vegan, GF) – Easy soup that’s healthy, nourishing, and keeps you healthy
Mini Blue Cheese Quiche in Phyllo Cups
Sweet Potato and Mozzarella Egg Skillet (GF) – Easy, cheesy comfort food that’s ready in 15 minutes!
I’ve never made a pot pie because when I want dinner I want it like now. These look super delicious and much less work than a full pie. I will definitely be making these soon!
Awesome! LMK what you think!
What a great idea, Averie! Pot pies are serious comfort food and what is better than having your comfort food made super easy with only three ingredients! Pinned!
Thanks for pinning!
Girl I ate pot pies weekly growing up, but I’m talking about those frozen Banquet-brand NASTIES. These are GOURMET compared to those. Wish you’d been my mom growing up!
I bet your family would gobble these up – they’re total midwestern comfort food :)
Growing up, my mom used to buy us those Banquet potpies as a dinner treat from time to time. I know, not the healthiest, but we always looked forward to them:) Loving the ease of these mini potpies and that you used canned biscuits for the crust! Pinned so my kids can make these for us…
I love that you’re having your KIDS make these for you…now that’s a nice thought!
Okay, you’re a genius, really. Because the fact that these include biscuits? Means Jordan will eat them. THANK YOU. A dinner I don’t have to fight over!
And they may even conform to your hubby’s clean-ish eating! :)
These look delicious and so ridiculously simple. And I love that they are portable and toy still eat delicious food on the go.
Question: will the top of the pot pies set or will they stay liquid-y? It seems like soup + vegetables won’t really set into a solid and these could get messy? Or do they set during baking?
They really do set during baking as long as you use a cream-style thicker soup. The top is set, the inside is very slightly soft.
Good to know! Thanks for the reply :)
Ha! I love it when your midwest roots come out. I read once that a midwest cook can make a meal out of anything if she has a can of cream-of-whatever soup on her cupboard. I try to avoid using it, overall, but sometimes there’s something comforting about it. This looks like a fun recipe.
That’s funny. I’ve never heard it put quite like that but it’s a spot-on comment! This is something that you could feed a family on for like 12 cents and it’s warm and cozy, the true epitome of a midwestern recipe that’ll keep you warm inside when it’s 40 below!
I like these types of muffins, easy to make, portable, and tasty.
These are the cutest pot pies that I’ve ever seen, Averie! Mini foods are so much fun. Love these!
Well thanks for the compliments!
I never knew pot pies could be so easy–and I like the biscuit dough idea rather than the usual pie crust! My mom told me about a pot pie recipe she tried last year and every little part of it was from scratch. She offered to pass on the recipe but I declined after she told me it was an all day affair. These are MUCH more my speed:)! I’d love to try these over the weekend.
All day affair recipes…yeah, not exactly for the busy working woman or mothers. Even if you DID have the time, who would WANT to do that! ha! Not me :)
There are times for scratch crust and there are times for not. This is a not for me for sure!
I decided these would be a good for part of a Labor Day meal since there isn’t much laboring involved. The filling is a cinch and smooshing biscuit dough for the muffin pan is just plain fun! They taste great too ( and Jon loved them). I added a little cheese into the mix. I love this recipe–there are so many possibilities with soup and veggies and I have leftovers too!
Planned leftovers, always a bonus!
And yes, you could use up just about ANY veggie you have on hand or any random canned soup. Between the veggies and the soup, you could make endless combos & versions of this and never make it exactly the same twice! Thanks for trying these, Paula, and glad you and Jon enjoyed them!
I love mini food…it tastes better and you can always have more than one. This is a great recipe and with different veggies and soups the options are endless…thanks for a great easy supper or football snack, tailgating starts this friday so these could very well be on the menu.
with different veggies and soups the options are endless = EXACTLY! So, so many combos. Like you could stand in the soup aisle all day, and then in the frozen veg aisle, and keep coming up with stuff forever!
And I have another football-ish recipe later this week. I actually planned ahead for this week :)
3 Ingredients to perfect comfort food?! Count me in! I love pot pies in restaurants but I never make them because this girl don’t got time for that. These are awesome! Pinning :)
Thanks for pinning and you’re so right about not having time for the long, drawn-out pot pie recipes. Ummm, no thank you! And who does have time to cook like that with those all day recipes? Not me!
This is my kind of comfort food! And I just love the short ingredient list. I have everything on hand!
This is totally your kind of food and thank you for pinning of course :)
Wow can’t believe how easy these look to make! Definitely trying them – esp when it cools down a bit. Yum.
xx Elizabeth
http://www.adrian-james.com
These are so brilliant! My BF loves pot pies, but I hate slaving over them…what a perfect solution, and so easy, too! Pinned :)
And you have a little one too so there’s no way you have the time/desire to be slaving away over those all-day pot pie recipes! Thanks for pinning!
We love pot pies but they take so much time and work. I love this idea for easy and mini pies! Pinned!
Thanks for pinning, Anna! And glad these were super fast & easy!