Mini Ranch Biscuit Chicken Pot Pies

Prep 5 mins
Cook 15 mins
Total 20 mins

Not in the mood to make anything too difficult, but still craving comfort food? Mini Ranch Biscuit Chicken Pot Pies are here to save the day! These buttery biscuits are piled high with juicy chicken and creamy gravy – and they’re made in 20 minutes.

Mini chicken pot pie on a plate.

An Easy Mini Chicken Pot Pie Recipe

You. Guys. You’re in for a treat. As much as I love a traditional chicken pot pie, these Mini Ranch Biscuit Chicken Pot Pies are totally irresistible and way easier to make. So, if you’re like me, and you don’t always have time to roll out the dough for a full-size chicken pot pie, make these 20 minute chicken pot pies instead!

They’ve got juicy chicken, a variety of healthy vegetables, a little ranch flavoring, and a creamy gravy/sauce, which is all placed on top of a golden-brown biscuit. Is your mouth watering yet? Me too. Let’s get started on this easy comfort food recipe!

Chicken pot pie biscuits with a side salad.

Recipe Ingredients

Find the following 8 ingredients to make these chicken pot pies. Note: if you have leftover cooked chicken, this is your opportunity to use it up!

  • Refrigerated Biscuits: 1 8-count tube of whatever store brand biscuits you have. You could also use Homemade Biscuits if you want!
  • Butter: melt it before you start.
  • Dry Ranch Mix: start with 2 tbsp (can use more depending on taste), divided.
  • Cream Cheese: use a brick of cream cheese, cubed.
  • Milk
  • Shredded Cheddar Cheese
  • Frozen Vegetables: any brand of mixed vegetables you like.
  • Chicken: cooked and shredded. Use a rotisserie chicken or make my best shredded chicken!
Ingredients for ranch biscuit chicken pot pies.
Biscuits with ranch seasoning on a tray.

How to Make Mini Biscuit Chicken Pot Pies

Making these mini chicken pot pies is a breeze. Just pop the biscuits in the oven, cook the filling in a sauté pan, and then put it all together on top of the biscuit – all done within 20 minutes!

Prep: Preheat oven to 350°F (or temperature stated on the package of refrigerated biscuits). Place biscuits on a baking pan.

Cook Biscuits: Brush biscuits with melted butter and sprinkle a pinch of dry ranch mix on top of each biscuit before placing them in the oven. Cook for approximately 13- 16 minutes, or according to the directions on the biscuit package.

Cream cheese melting in a sauce pan.

Melt Cream Cheese: While biscuits are cooking, prepare the filling. In a large sauté pan over medium heat, heat the cream cheese and milk, until cream cheese is melted and mixture is smooth.

Add Ranch Mix & Cheese: Add the remaining dry ranch mix (about 1 tablespoon worth) and shredded cheddar cheese and mix till well combined. Cook, while stirring, for approximately 2 minutes until the cheese is completely melted.

Chicken pot pie filling with shredded cheese.
Chicken pot pie filling in a pan.

Mix in Frozen Vegetables and Chicken: Next, add the frozen mixed vegetables and cooked and shredded chicken. Continue to heat mixture for approximately 5 to 7 minutes or until vegetables and chicken are warmed all the way through.

Assemble: Once biscuits are cooked, remove from the oven. Split each biscuit in half lengthwise. Pour a generous scoop of the chicken mixture over the bottom piece of biscuit and cover with the top piece of biscuit. Serve immediately!

Chicken pot pie filling on a biscuit.

Tips for the Best Biscuit Chicken Pot Pies

Looking for some tips on constructing these mini biscuit chicken pot pies? Check out these:

  • What Chicken to Use: I used cooked chicken breast but you can also use rotisserie chicken or even canned chicken.
  • Gravy/Sauce Substitution: if you want to skip the cream cheese and milk mixture, you could just use cream of chicken soup and mix the chicken and veggies into that.
  • Cheese Substitutions: if you don’t have cheddar, Colby or Monterey Jack will also work.
Chicken and mixed vegetables in a gravy.

Serving Suggestions

Stuck on what to serve with these chicken pot pies? Don’t stress! I’ve got some ideas:

How to Store and Reheat Leftovers

To store leftovers, I like to store my filling and biscuits separately, otherwise they will get very mushy. Remember this when serving, don’t fill all your biscuits unless you think you will eat them all!

When you want to reheat the biscuits, pop them in the toaster oven/regular oven for a minute or two for best texture, or simply microwave. For the filling, I reheat it in the microwave, stirring often.

Can You Freeze Homemade Pot Pie?

Sure you can. It makes the most sense to freeze the chicken pot pie filling in one airtight container, and make the biscuits fresh each time. I would suggest you thaw and eat the leftovers within 3 months.

Mini ranch biscuit chicken pot pie on a plate.

These Ranch Biscuit Chicken Pot Pies are a fast and easy dinner that is still packed with flavor and very filling. They are family approved — all three of my kids gobble this one up — and require little work on my part!

Yield: 4 servings- 2 pot pies per person

Mini Ranch Biscuit Chicken Pot Pies

Mini chicken pot pie on a plate.

These Mini Ranch Biscuit Chicken Pot Pies are the best quick dinner recipe. Made in just 20 minutes, they're filled with creamy chicken and healthy mixed vegetables!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 tube refrigerated biscuits, 8 count
  • 2 tablespoons butter, melted
  • 2 tablespoons, dry ranch mix (more depending on taste), divided
  • 8 oz cream cheese, cubed
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 cups mixed frozen vegetables
  • 2 cups cooked and shredded chicken

Instructions

1. Preheat oven to 350°F (or temperature stated on the package of refrigerated biscuits). Place biscuits on a baking pan.

2. Brush biscuits with melted butter and sprinkle a pinch of dry ranch mix on top of each biscuit before placing them in the oven. Cook for approximately 13- 16 minutes, or according to the directions on the biscuit package.

Uncooked biscuits on a baking sheet with ranch seasoning

3. While biscuits are cooking, prepare the filling. In a large sauté pan over medium heat, heat the cream cheese and milk, until cream cheese is melted and mixture is smooth.

Top view of cream cheese and milk mixture in a saucepan

4. Add the remaining dry ranch mix (about 1 tablespoon worth) and shredded cheddar cheese and mix till well combined. Cook, while stirring, for approximately 2 minutes until the cheese is completely melted.

Shredded cheddar cheese in a pan of gravy for chicken pot pie

5. Next, add the frozen mixed vegetables and cooked and shredded chicken. Continue to heat mixture for approximately 5 to 7 minutes or until vegetables and chicken are warmed all the way through.

6. Once biscuits are cooked, remove from the oven. Split each biscuit in half lengthwise. Pour a generous scoop of the chicken mixture over the bottom piece of biscuit and cover with the top piece of biscuit. Serve immediately!

Top view of a biscuit topped with chicken pot pie filling on a plate

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 667Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 161mgSodium: 693mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 34g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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