Mini Chicken Pot Pie Muffins Recipe

If you adore classic comfort food reimagined into adorable, hand-held bites, you’re in for a treat with these Mini Chicken Pot Pie Muffins! They’re packed with juicy chicken, colorful vegetables, and plenty of creamy, savory goodness, all nestled in golden biscuit cups. Whether you’re looking for a family-friendly dinner, a party snack, or a satisfying meal-prep option, these muffin-sized pot pies will capture hearts and appetites alike.

this Recipe

Ingredients You’ll Need

Every ingredient has a purpose in making these delightful mini pies as tasty as possible! The lineup is simple and approachable, yet each item brings its personality to the dish, from the flaky base to that craveable cheesy topping.

• Olive oil: Adds a hint of richness to sautéed onions and keeps the filling moist.
• Onion (1/2 medium, finely diced): Provides a subtle sweetness and aromatic base flavor that sets the tone for the filling.
• Frozen mixed vegetables (1 cup): Peas, carrots, corn, and green beans bring color, texture, and a touch of sweetness.
• Cooked chicken breast (1 cup, shredded): Rotisserie chicken or any pre-cooked chicken works, making prep a breeze.
• Cream of chicken soup (1 can, 10.5 ounces): Gives the filling its creamy, classic touch with minimal effort.
• Garlic powder (1/2 teaspoon): Rounds out the flavor with a gentle savory kick.
• Dried thyme (1/2 teaspoon): Adds a subtle herbal note that screams comfort food.
• Salt (1/4 teaspoon): Seasoning to enhance all the flavors in your filling.
• Black pepper (1/4 teaspoon): Brings a gentle warmth and a little contrast.
• Refrigerated biscuit dough (1 can, 8 biscuits): The superpower shortcut for crisp, golden shells—no need to fuss with homemade pastry.
• Shredded cheddar cheese (1/2 cup): Melts on top for the perfect cheesy finish.

How to Make Mini Chicken Pot Pie Muffins

Step 1: Prep Your Oven and Muffin Tin

Preheat your oven to 375°F (190°C) so it’s hot and ready when your muffins go in. Lightly grease a 12-cup muffin tin to make sure every Mini Chicken Pot Pie Muffin pops out without sticking or tearing. This little bit of prep means no struggles when it’s time to serve!

Step 2: Cook the Onion and Veggies

Heat the olive oil in a skillet over medium heat. Toss in your finely diced onion and let it sauté for 3–4 minutes until it’s translucent and soft. Add the frozen mixed vegetables and cook for another couple of minutes; this quick sauté ensures your veggies turn out vibrant and tender, not mushy.

Step 3: Mix Up the Filling

To the skillet, add your shredded chicken, the entire can of cream of chicken soup, garlic powder, dried thyme, salt, and black pepper. Stir until everything is evenly combined and gently warmed through, making a creamy and flavorful filling that will set your Mini Chicken Pot Pie Muffins apart.

Step 4: Shape the Biscuit Cups

Open up your can of refrigerated biscuit dough and separate the biscuits. Using your hands, flatten each one into a circle—big enough to line each muffin cup. Gently press them into your prepared muffin tin, forming a little shell for all that savory filling. The key is to push the dough up the sides for a generous pocket.

Step 5: Fill and Top

Spoon the warm chicken filling into each biscuit shell, dividing it evenly among all the cups. Top each one with a sprinkle of shredded cheddar cheese, which will melt into a gooey, golden layer during baking.

Step 6: Bake to Perfection

Pop your filled muffin tin in the oven and bake for 15–18 minutes. You’ll know they’re done when the biscuits are puffed and golden brown on the edges and the cheese is bubbling and slightly toasted. Let them cool for a few minutes before carefully easing them out of the tin—this makes them easier to handle and helps the filling set.

How to Serve Mini Chicken Pot Pie Muffins

Garnishes

For a bright finishing touch, sprinkle your Mini Chicken Pot Pie Muffins with freshly chopped parsley or chives right before serving. This not only looks lovely but also adds a pop of fresh flavor that contrasts beautifully with the warm, creamy filling.

Side Dishes

These muffins pair well with a crisp green salad, a bowl of tomato soup, or some roasted potatoes for heartier appetites. Even a simple serving of sliced apples or fruit salad on the side can add a refreshing complement to each comforting bite.

Creative Ways to Present

Get playful with a mini muffin tin to create tiny party-perfect versions, or serve a platter of Mini Chicken Pot Pie Muffins at your next brunch. Stack them on a cake stand for an eye-catching centerpiece, or tuck them into lunchboxes for a cheerful midday surprise.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extras (it doesn’t happen often!), just pop them into an airtight container in the fridge. They’ll stay fresh and delicious for up to three days—and taste just as satisfying when you’re ready for round two.

Freezing

Mini Chicken Pot Pie Muffins are fantastic for the freezer. Allow them to cool completely, then arrange in a single layer in a freezer-safe bag or container. They’ll keep their taste and texture for up to two months, making them a lifesaver for busy weeks.

Reheating

For best results, reheat your muffins in the oven at 350°F for about 10 minutes until hot throughout. This ensures the biscuit stays crisp and the filling is piping hot. If you’re in a hurry, a minute in the microwave will also do the trick, just watch so the biscuit doesn’t get too soft.

FAQs

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a fantastic shortcut and makes prep extra quick. Just shred the meat and fold it right into your filling mixture.

What other vegetables can I add to the muffins?

You can absolutely personalize the filling. Try adding chopped mushrooms, diced bell peppers, or even spinach for a colorful twist—just keep the total amount to about one cup so each muffin is generously filled but not overflowing.

How do I keep the biscuit dough from getting soggy?

Flattening the biscuits nice and thin before shaping helps them bake through and stay crisp on the outside. Baking until golden brown and letting the muffins rest a few minutes before serving helps keep the dough from becoming soggy too.

Can I make these Mini Chicken Pot Pie Muffins gluten-free?

Yes! Use your favorite canned gluten-free biscuit dough, and double-check that your cream of chicken soup is gluten-free as well. With those simple swaps, everyone can enjoy these scrumptious hand pies.

Are these good for meal prep?

Definitely. These muffins hold up well in the fridge and freezer, making them awesome for on-the-go lunches or easy weeknight dinners. Just reheat and they’re as tasty as fresh out of the oven!

Final Thoughts

All the flavors of a classic pot pie, wrapped up in a fun, muffin-sized package—what’s not to love? Give these Mini Chicken Pot Pie Muffins a try and you’ll see why they’re my go-to comfort food for any occasion. Don’t be surprised if they disappear as fast as you make them!

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