Mini Chicken Pot Pies Made Light + Easy

If you are craving comfort food, these mini chicken pot pies really hit the spot. They’re warm, familiar, and satisfying—without a long ingredient list or a lot of prep. With just a handful of everyday ingredients, they come together quickly and bake up in less than 30 minutes.

I adapted a recipe I spotted from Campbell’s Kitchen to make it a little more Weight Watchers friendly, and it’s become one of those easy meals I am happy to come back to again and again.

Why I love this Recipe

• It tastes like real comfort food. These mini pot pies have all the familiar flavors I grew up with, but in a lighter, more everyday-friendly way.
• Portion control is built in. Baking them in a muffin tin makes serving easy and takes the guesswork out of portions.
• It’s a great use for leftovers. This is one of my favorite ways to use up leftover cooked chicken and a bag of frozen vegetables.
• No complicated steps. A short ingredient list and simple prep make this a recipe I can pull together even on a busy day.
• They work for more than one meal. These reheat well and are just as good for lunch the next day as they are for dinner.

Ingredients and Substitutions

Here’s what you will need, along with a few notes and easy swaps.

• Chopped cooked chicken – This is a great way to use up leftover rotisserie chicken, baked chicken breasts, or even poached chicken.
• 98% fat-free cream of chicken soup – I sometimes use 98% fat-free cream of mushroom soup instead. Either one works well and keeps the recipe lighter.
• Frozen mixed vegetables, thawed – A classic blend of carrots, peas, and corn works perfectly, but feel free to use whatever mix you like or have on hand.
• Dried thyme (optional) – This adds a little extra flavor, but you can leave it out if you prefer a more traditional pot pie taste.
• All-purpose flour – Just a small amount for rolling and flattening the biscuits.
• Refrigerated biscuits (10 per package) – Be sure to grab the package with 10 biscuits rather than 8—the smaller biscuits work better here and help keep the calories and points lower.
• Reduced-fat shredded cheese – A little goes a long way. I usually use reduced-fat cheddar, but any mild shredded cheese will work.

How to Make Light and Easy Mini Chicken Pot Pies

1. Heat the oven to 350F degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with nonstick cooking spray.
2. In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
3. Sprinkle a little flour on a work surface. Pat the biscuits to flatten.
4. Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups.
5. Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it’s level. Sprinkle each cup with about 2 teaspoons cheese.
6. Bake for 20 – 25 minutes, or until the biscuits are golden brown and the cheese is melted.
7. Remove from the oven and let the mini chicken pot pies cool in the pan set on a wire rack for about 5 minutes.
8. Carefully remove the pies from the pan and enjoy.

Recipe Notes

Recipe NotesI used 98% fat-free cream of mushroom soup and reduced-fat cheese to shave a few calories from this already fairly light recipe.

The smaller biscuits (10 per package) are key here. They fit better in the muffin cups and have about 50–70 fewer calories each than the larger biscuits.

I also love that these mini chicken pot pies are perfectly portion-controlled—no slicing, no guessing.

How Many Calories and WW Points in Mini Chicken Pot Pies?

According to my calculations each mini pot pie has just:

• Calories: 187
• WW Points: 5
  To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 5 PointsPlus

If you’ve made these Muffin Tin Chicken Pot Pies, please give the recipe a star rating below and leave a comment letting me know how you liked them. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe Source: slightly adapted from CampbellsKitchen.com

How to Make Mini Chicken Pot Pies Video

This short video from Campbell’s shows how easy it is to make mini chicken pot pies:

More Light & Easy Recipes for WW

If you enjoy this easy mini chicken pot pie recipe, you might also like some of my other lightened-up, no-fuss favorites:

• An easy slow cooker meal made with just a few ingredients, 3-Ingredient Slow Cooker Creamy Italian Chicken is big on comforting flavor.
• A classic one-dish dinner with all the familiar flavors of pot pie, Bisquick Impossibly Easy Chicken Pot Pie Made Lighter is simplified and WW-friendly.
• Mini Buffalo Chicken Bites are fun, bite-sized option that’s great for game day, parties, or an easy protein-packed meal.
• Weight Watchers Friendly Mini Corn Dog Muffins are another muffin-tin favorite that’s simple, nostalgic, and easy to portion.