Mini Chicken Pies 

If you’re looking for a delicious and easy-to-make appetizer or snack , try these mini chicken pies. With a simple list of ingredients , these savory pies are perfect for a quick meal or party snack .


  • 1 tsp chopped onion
  • 8 biscuits
  • 1 cup cooked chicken breast, diced
  • 1 can (10 1/2 ounces) low-fat chicken soup
  • 2/3 cup low-fat shredded cheddar cheese
  • 1 1/2 tsp thawed frozen vegetables (corn, peas, carrots, broccoli)
  • 1 teaspoon dried parsley flakes
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  • Preheat the oven to 400°F and cook the chicken as desired. Once cooked , cut it into small pieces.
  • Separate the biscuits and place each one in a lightly oiled 12-hole muffin tin , pressing the dough on the sides to the edge of the cup.
  • In a medium bowl , mix together the chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, onion, black pepper, and salt until well combined.
  • Spoon the chicken mixture into the prepared biscuit cups.
  • Bake for 12 to 15 minutes or until the pies are golden brown.
  • Remove from the oven and let cool for 2-3 minutes before serving.


These mini chicken pies are a great way to use up leftover chicken and make a quick and easy snack or appetizer . The savory filling combined with the flaky biscuit crust is sure to be a hit with everyone who tries them.


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