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Mini Chicken Pot Pies

Since it’s getting colder outside, a great way to warm your belly and your heart is by having a warm, healthy recipe for breakfast, lunch or dinner :). Check out Lauren Conrad’s Recipe on Mini Chicken Pot Pies that have found to be a hit!

Mini Chicken Pot Pies


  • muffin pan
  • 2 rolls of whole wheat refrigerated biscuit dough
  • 1 cup diced russet potatoes
  • 1 cup diced carrots
  • 1 cup peas
  • 1 cup diced green beans
  • 1 cup diced onion
  • 1 cup roasted chicken, shredded
  • 2 eggs
  • salt and pepper for taste
  • 5 cups chicken broth (to make these heartier, use cream of chicken soup)

Instructions: 1. Preheat the over to 425 degrees. Then, in a large bowl, mix together your diced vegetables, chicken broth, eggs, and shredded chicken. (For the chicken, I just bought a whole roasted chicken from the market, pulled the meat off the bone, and shredded it.)

2. Take your whole-wheat dough and, using your fingers, divide it into the muffin holes, forming a mini crust in each.

3. Fill each muffin hole with your pot pie mixture. I filled mine up pretty full (but not so they overflowed) because I wanted more filling than dough in my pot pies.

4. Sprinkle a touch of salt and pepper on top of each pot pie.

5.    Bake for 25-30 minutes until each one is golden brown.


For what the recipe looks like step by step, check it out here: