Creative Child

Mini Chicken Pot Pies

by Jenna Gleason

This 4 ingredient, no-argument, meal is super simple to make! These mini versions of chicken pot pies are easy for kids to make, eat, and enjoy. Everyone will love this kid friendly dish at your next Thanksgiving get together.


Pillsbury Biscuits

Cream of Chicken Soup

Frozen Pack Cut Carrots, Peas and Corn (Optional)

Seasoning (Oregano, Salt, Pepper)


Cooked Chicken Pieces


  1. Oil a muffin pan and set aside.
  2. Preheat your oven to 375 Degrees.
  3. In a bowl, mix together thawed veggies , chicken pieces and cream of chicken soup. (Add optional ingredients as well)
  4. Split each biscuit dough into two pieces. Mold one piece to fit in the muffin tin.
  5. Pour the cream of chicken mixture into the biscuit dough.
  6. Place the other half of the biscuit on top of the mixture. Try connecting the bottom dough with the top dough.
  7. With a fork press down on the edges to make a ridged look.
  8. Place them in the oven for 18-23 minutes or until the biscuit is completely cooked. Let them cool for ten minutes before removing from the pan. Enjoy!

Jenna is a staff writer and production assistant at Creative Child Magazine. She is currently attending University of Nevada - Las Vegas.

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