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Mini Chicken Pot Pie Muffins Recipe

Mini Chicken Pot Pie Muffins Recipe
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4.8 from 16 reviews

These Mini Chicken Pot Pie Muffins are a delightful twist on the classic pot pie, conveniently portioned into individual servings. Packed with tender chicken, mixed vegetables, and creamy soup, all nestled in a flaky biscuit crust, these bite-sized comfort foods are perfect for snacking or as a main course.

Ingredients

Units Scale

For the Filling:

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 cup cooked chicken breast, shredded
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Crust:

  • 1 can refrigerated biscuit dough (8 biscuits)
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  2. Sauté Vegetables and Chicken: Heat olive oil in a skillet, sauté onion, add mixed vegetables, then combine with chicken, cream of chicken soup, garlic powder, thyme, salt, and pepper.
  3. Prepare Biscuit Cups: Flatten each biscuit, press into muffin tin cups to form a shell.
  4. Fill and Bake: Spoon chicken mixture into each biscuit cup, top with cheddar cheese, and bake for 15–18 minutes until golden brown and cooked through.
  5. Cool and Serve: Let cool slightly before removing from the muffin tin.

Notes

  • Great for meal prep – store in the refrigerator for up to 3 days.
  • Freeze for up to 2 months and reheat in the oven.

Nutrition

Find it online: https://easy-tapas-recipes.com/mini-chicken-pot-pie-muffins-recipe-2/