Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe. These mini pot pies are absolutely delicious! The advantage of making these is that you can make a variety, perhaps if you're making these for lunch boxes or a party, you can pick and choose which ones to serve so there's a good choice to suit everyone. 

Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe

The recipe is nice and easy, and takes no time at all to make. I decided to make a few filling variations so everyone can make what they like the most! Feel free to add your own favorite seasonings too. 

Below I've listed several different recipes for the fillings, chicken, beef, crab, and bacon. I've also added a homemade Bisquick Mix recipe for those who can't buy it.

Ingredients

Chicken Mixture Filling

1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)

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Baking Mixture

1 cup Original Bisquick® mix
1 cup / 235 ml milk
4 eggs

To Make your own Bisquick Mix

Ingredients for Bisquick Mix

1 cup (125 g ) of flour,
3 tablespoons Dried milk
1/2 Tablespoon of baking powder,
pinch of salt
3 Tablespoons of cold butter, cubed.
(don't forget to add the milk & eggs as above in the baking mixture)

Instructions for Bisquick Mix

To make the bisquick mix: cut the cold butter in little cubes and transfer it to the rest of the dry ingredients. Cut the butter into the flour with a pastry blender or 2 knives. The mixture should look like crumbs. Then add the milk & eggs to the dry mix.

Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe
Mini chicken pot pie!

Instructions

1. Heat oven to 375°F & Grease a 12 muffin case pan. First, start with Bisquick baking mix, milk, and eggs, mix until combined.

2. Start with a little less than a tablespoon of the Bisquick mix in each greased muffin cup or use muffin liner.

3. Saute/brown the meat and lightly fry the onions in a pan. Add onion and chicken broth and heat simmer. Add frozen vegetables and seasonings.

Increase the heat and stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese, drain off any excess liquid.

4. Add your filling. Add about ¼ cup of the mixture to each cup. Top it off with one more tablespoon of the Bisquick® mixture.

5. Bake for 25-30 minutes then pop them out of the pan.

Top tip

Try using a silicone muffin tin, no need to grease, easy removal and dishwasher safe.

Variations

Filling variations (use the same bisquick baking mixture)

Mini Beefburger Pies 

1 lb lean (at least 80%) ground beef or ground lamb
1 large onion, chopped (1 cup)
1/4 teaspoon red pepper flakes
1/2 cup diced roasted red bell peppers (from 16-oz jar)
1/2 cup feta cheese, crumbled (2 oz)
Instructions same as chicken pot pie

Mini Beefburger Pies

Crabmeat pies

1 tin crab meat or about 1 lb in weight (no need to pre cook or brown!)
1 large onion, chopped (1 cup)
1 cup of frozen peas & sweetcorn, mixed
1/2 fresh red chili pepper finely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
5 pieces of fresh coriander / cilantro
1 cup shredded Cheddar cheese (4 oz)
Instructions as chicken pot pie, BUT reduce baking time to 15 - 20 minutes.

Bacon pies

1 lb bacon cut into bite sized pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
Instructions same as chicken pot pie.

Ideas for serving:

Lunchboxes, Picnics, Parties, Buffets, Afternoon Tea, Road trips, Easter or Christmas Brunch, Freeze in batches for convenience

Recipe Card

Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe

Mini Pot Pies & Homemade Bisquick Mix

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This is a lovely recipe suitable for picnics, lunchboxes etc and with a variety of filling recipes too. Chicken Pot Pies, Beefburger, bacon, crab, you decide!
There's also a recipe to make your own Bisquick mix.

Ingredients

Chicken Mixture filling

  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup medium onion, chopped (1/2 )
  • 1/2 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese, 4 oz

Baking Mixture

  • 1 cup Original Bisquick® mix
  • 1 cup / 235 ml milk
  • 4 eggs

To make your own Bisquick mix

  • 1 cup of flour, , 125g
  • 3 tablespoons Dried milk
  • 1/2 Tablespoon of baking powder
  • pinch of salt
  • 3 Tablespoons of cold butter, cubed.

Instructions

  1. Heat oven to 375°F & Grease a 12 muffin case tin. First, start with Bisquick baking mix, milk and eggs , combine these together.
  2. Start with a little less than a tablespoon of the Bisquick mix in each greased muffin cup or use muffin liner.
  3. Saute / brown the meat and lightly fry the onions in a pan.(together), Add onion and chicken broth and heat simmer. Add frozen vegetables and seasonings. Increase the heat and stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese, drain off any excess liquid before the next step.
  4. Add your filling. Add about ¼ cup of the mixture to each cup. Top it off with one more tablespoon of the Bisquick® mixture.
  5. Bake for 25-30 minutes then pop them out of the pan.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 113mgSodium: 489mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 20g

Nutrition information isn’t always accurate

Delicious Savory Pie Recipes

Here's a selection of delicious savory pie recipes for you to enjoy!

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8 thoughts shared

  1. Great recipe thanks! I also tried another version my husband is from Ireland so they bring us over packets of Knorr oxtail soup or beef and veg. So I browned ground hamburger and onion then added the soup ( I used a half a cup less of water than the soup packet recipe called for so not to make to soggy) it is amazing!! Love all your recipe posts thanks again!!

  2. once again this is my go to recipe for something fun and simple and easy to make. I have made the Greek minibeef burgers over and over and its a hit in our family!!
    Thanks again for such a great recipe and always love trying out new stuff form lovefoodies :D
    Julie :D

  3. Comment author image

    Sjanette Vd Sluijs Lodder

    says:

    Ik heb zojuist de Chicken Mixture filling gemaakt. Ik vond de instructies niet duidelijk. Waar/wanneer moet je de bouillon gebruiken? Helaas te weinig Bisquick mix, dus moest bij maken. Uiteindelijk waren ze net te nat vanwege de boullon. De smaak is wel heel erg lekker!! Ipv wortelen heb ik paprika gebruikt. Volgende keer doe ik 2x de hoeveelheid Bisquick maken en geen bouillon gebruiken. Bedankt voor het recept!

    1. Hi, Thanks for your feedback! I tried my best to translate in Dutch, so I hope I understood you well! The recipe you used is exactly the Betty Crocker recipe without any changes, so I do not understand why your pies came out a little soggy. I wonder if the conversion from US cup measures to Euro Milliliters was correct? Sometimes this can cause a problem when converting recipes? I would be very interested to know what measures you used for the recipe so I can make any comments in the recipe for our European cooks! I would love for you to email me your measures if possible, so I can take a look. The email address is lovefoodies @gmail.com
      thank you for your time to let me know your results. Mary

      1. Comment author image

        Sjanette Vd Sluijs Lodder

        says:

        Hi, you did well! It is not a complain.

        After eating them I looked at the site of Betty and I saw this at step 2:

        In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

        This would be your step nr 4 I guess.

        Never the less, they tasted great and I will make them again! Thanks!

      2. hi, thanks for taking the time to point out the point. I appreciate it very much, and I have amended the recipe to make it clearer for everyone. Please always feel free to contact me if you ever need to!
        Thanks again,
        Mary