Easy Hand-Held Pot Pies

Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked. Easy dinner your family will love!
Easy Hand-Held Pot Pies

I am a control freak. It’s the truth.

Okay, now that I’ve said that, I will tell you that yesterday I not only let my little boys dip pretzels and ritz peanut butter sandwiches into melted chocolate (and put sprinkles on them!) but we also made gingerbread house out of graham crackers and frosting. #supermom #momoftheyear

(Do you follow me on Instagram?)

It was almost impossible to not do everything for my little boys and control which sprinkles went where. I had to bite my tongue and let them do it themselves. And you know what? They had so much fun! And you know what else? It didn’t kill me! Ha!

If you have a super mom kind of day like I did yesterday and want to really impress your kids at dinner time, check out these hand-held pot pies. My boys love these! The biscuit crust is flaky on the outside and the filling is delicious. This is sure to put you on superstar mom status!

Easy Hand-Held Pot Pies
5.0 from 1 reviews
Easy Hand-Held Pot Pies
Prep time
Cook time
Total time
Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.
Recipe type: Main
Serves: 16 mini pot pies
  • 2 packages Pillsbury Grands biscuits
  • 1 onion, diced
  • 2-3 cups cooked, diced chicken (canned is fine)
  • 1 can cream of chicken soup
  • 10-oz. bag frozen mixed veggies, steamed
  • salt and pepper, to taste
  1. Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside.
  2. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.
  3. Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.
  4. Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked. Serve immediately and enjoy!
*can half recipe to make less pot pies
Nutrition Information
Serving size: per pot pie Calories: 131 Fat: 7 g Saturated fat: 2 g Trans fat: 0 Carbohydrates: 11 g Sugar: 1 g Sodium: 220 mg Fiber: 1 g Protein: 6 g Cholesterol: 18 mg
Easy Hand-Held Pot Pies
 Looking for other easy dinner ideas?


  1. 1

    Jaren says

    Jen, these look great! Yes, I’m one of those moms that has to really embrace sprinkles and chocolate dipping too! I just have to remember, I can clean it up. It is just a little harder when you have more than two sets of hands helping you:)

  2. 2

    Becca @ Amuse Your Bouche says

    These look great – I have a similar recipe on my own blog but mine is vegetarian, and yours looks much simpler! I love the idea of having pie wherever you are haha 😉

  3. 3

    Andi G. says

    I am SUCH a control freak and a freak about messes. Bad combo! It is so cute that your boys have the same haircut. Love that picture!

    These pot pies look delicious, Jen. Pinned!

  4. 6

    Cathy@LemonTreeDwelling says

    I have to give my kids their own things to decorate….NOT the things I plan to give to anyone! Ha! We’re all so alike :) These look like a definite “supermom” moment….way to go!

  5. 7

    Colleen Whitfield says

    Love your recipes, of course, I have only read them so far, but I am going to try them, especially the Quinoa recipes. They sound so good and I love Quinoa and love how healthy it is for us. I look forward to seeing more of your good recipes.

    • 8


      Thanks Colleen!! I LOVE quinoa and all the health benefits from it. I can’t wait for you to try some of my recipes! Have a great week!

  6. 9


    Made these tonight and they were seriously amazing! All the taste of a pot pie but so adorable and easy to eat!! Everyone in our family loved them. 1 pocket is very satisfying, but some hungry ones still went back for seconds and thirds! The only thing is that, for me at least, the filling made enough for 16 biscuits instead of 8. But we simply spooned all the extra straight out the pan as an appetizer :). Also I baked them for a little less time than stated, about 25 minutes and they were perfectly sturdy and golden. Thanks for the great recipe!

    • 11


      Probably!! I’ve never tried it before, but I bet it would be tasty! Might need to cook it a little less…If you do give it a try, let me know how it comes out!

  7. 12

    Lily says

    These are so delicious! Like Katie, I also had a lot of leftover filling but it made a great snack the next day. Thanks for a great recipe!

    • 13


      Thanks Lily! I adjusted the recipe so hopefully there won’t be leftover filling next time, lol! Thanks so much for your sweet comment!!!

  8. 14

    Korye says

    The recipe was great, very simple. I left mine in the oven for only twenty minutes though and they nearly burned… Not sure where I went wrong but at least I checked them halfway through. Good recipe, just needed a major time adjustment.

    • 15


      Hmm. That’s strange. Thanks for letting me and others know this just in case they have issues with cook time as well. I might be at a different elevation than you are or something. Thanks for the comment!

  9. 16

    Lauren says

    This recipe sounds amazing, but I have a major dairy allergy in my house. Do you think I could leave out the can of creamed soup? Or do you have a suggestion for a substitute?


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