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A close-up view of one of the Mini Chicken Pot Pies in Crockpot, showing the creamy filling with chicken, carrots, and peas.

Mini Chicken Pot Pies in Crockpot

There’s something charming about mini pot pies—they feel special, even when made with everyday ingredients. This recipe makes individual portions perfect for family dinners.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Course Dinner
Cuisine American
Servings 6 pies

Equipment

  • Crockpot

Ingredients
  

  • 600 g chicken breast, diced
  • 500 g frozen mixed vegetables
  • 1 can cream of chicken soup
  • 240 ml chicken broth
  • 1 tsp thyme
  • Salt and pepper To taste

For the Topping

  • Refrigerated biscuit dough For topping

Instructions
 

  • Add the diced chicken, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper to your crockpot.
  • Cover the crockpot and cook on LOW for 6 hours.
  • After 6 hours, cut the refrigerated biscuit dough into quarters.
  • Place the biscuit pieces on top of the chicken mixture in the crockpot. Cover and cook for 30 minutes more, or until the biscuits are cooked through.
  • Serve the mixture warm as individual mini pot pies.

Notes

This recipe is designed to create individual servings directly from the slow cooker. You can use a ladle to scoop out portions of the filling and top each serving with a piece of biscuit dough during the final cooking stage.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword Crockpot Dishes, Crockpot Recipes For Dinner, Dump And Go Crockpot Dinners, Fall Crockpot Recipes, Fall Dinner Recipes, Healthy Crockpot Meals, Healthy Dinner Recipes, Lazy Dinners, Mini Chicken Pot Pies in Crockpot, Slow Cook Recipes