Easy Weeknight Dinner Idea: Mini Chicken Pot Pie Recipe

Happy 2018! It’s a new year, and that means I like to try a fresh meal (or a few) to add to my current “what my family will eat without having to be in the kitchen for hours” list. I came across this super easy recipe that took me right at 30 minutes from start to finish. Just call me Rachel Ray!

These mini chicken pot pies are the perfect quick and easy meal for busy families. I love that we were getting veggies, dairy, protein, and carbs all in one meal (and yes, you need those carbs I am learning in my elements of nutrition class, but that’s another post for another day).

I headed to my local Publix and picked up the items I needed that I didn’t already have at home.

What I love about these mini chicken pot pies, is they are just a few ingredients but make a delicious and hearty meal. All that you need to make this mini chicken pot pie recipe are the following ingredients: Campbell’s Cream of Chicken soup, frozen peas and carrots,  vegetable oil, milk, chicken (we used rotisserie to cut down on kitchen time), onion, and Pepperidge Farm Puff Pastry Shells

Making the mini chicken pot pie recipe was super easy, first, cook the pastry shells according to package directions.

While they are baking, you assemble the rest of the ingredients (as seen below) and cook.

Once the pastry shells are done, remove from oven and fill with chicken pot pie filling and enjoy!

It’s a super easy meal for families to enjoy when they may not have an hour (or more) to spend cooking in the kitchen. These mini chicken pot pies are perfect for our busy nights when we get home a little later or only have 45 minutes at home before a game.

Mini Chicken Pot Pie

This super easy mini chicken pot pie recipe is great for busy families who want to enjoy a home-cooked meal in a short amount of time.

Course Main
Cuisine American
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6 people
Author Toni Patton


  • 1 package Pepperidge Farm Puff Pastry Shells
  • 1 tbsp vegetable oil
  • 1 medium onion chopped
  • 1 can Campbell's Cream of Mushroom soup
  • 1/2 cup milk
  • 10 oz frozen peas and carrots
  • 2 cups Rotiserre Chicken cubed


  1. Cook puff pastry shells according to package instructions

  2. Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

  3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil.  Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling.  

  4. Spoon the chicken mixture into the pastry shells. Top with the pastry tops, if desired.

Recipe Notes

**Recipe provided by Mirum with permission to use and share with my readers**

The super easy recipe, one that my family loved and we will enjoy for many more dinners in the future, especially nights we are crunched for time. This is just one of the many meals you can enjoy when you are busy. All you have to do is head to your local Publix and pick up the ingredients for this mini chicken pot pie recipe (or any quick and easy meal).

What are some of your favorite easy meals to make on busy nights?

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Hi! I'm Toni. I am a happily married, christian, momma of 3 living on Florida's sunny Gulf Coast. I am a lifestyle blogger and Seint Arist. I started blogging when my last child was born as a way to share my love of all things travel, cooking, beauty, recipes, and more. Now pull up a chair, grab a glass of sweet tea and let's get to know each other. I truly hope you enjoy getting A Daily Dose of Toni!