Muffin Tin Chicken Pot Pies Recipe

Get ready to fall in love with Muffin Tin Chicken Pot Pies, the ultimate weeknight comfort food that transforms your favorite pot pie flavors into adorable, single-serving delights. With buttery biscuit crusts and a creamy, savory filling packed with tender chicken and veggies, each mini pie is a hand-held bundle of joy. These pot pies are perfect for busy evenings, casual gatherings, or as a kid-friendly treat, proving that big flavor can come in small packages!

this Recipe

Ingredients You’ll Need

Every element in this recipe is thoughtfully chosen to build layers of flavor and texture while keeping things wonderfully simple. Whether you’re after hearty protein or crave that classic creamy sauce, these ingredients work together to deliver pure comfort in every bite.

• Cooked chicken (2 cups, shredded or diced): The main source of protein, rotisserie or leftover chicken makes the prep a breeze.
• Frozen mixed vegetables (1 cup): Peas, carrots, and corn bring sweetness, color, and a nutritious punch to each mini pie.
• Cream of chicken soup (1 can, 10.5 oz): This is the secret to a rich, velvety filling—no need for extra thickeners!
• Garlic powder (1/2 teaspoon): Adds just the right hint of savory depth without overwhelming the filling.
• Onion powder (1/2 teaspoon): Complements the garlic, rounding out the flavor with a gentle sweetness.
• Salt (1/4 teaspoon): Enhances all the other flavors—don’t skip it!
• Black pepper (1/4 teaspoon): A mild kick that balances the creamy sauce.
• Refrigerated biscuit dough (1 tube, 8 biscuits): The quickest way to flaky golden crusts, no rolling pin required!
• Melted butter (1 tablespoon, optional): Brushed on top for extra color and irresistible flavor.

How to Make Muffin Tin Chicken Pot Pies

Step 1: Prep Your Muffin Tin

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. This simple step ensures your Muffin Tin Chicken Pot Pies pop out easily after baking, with perfectly crisp edges every time.

Step 2: Mix Up the Filling

In a large mixing bowl, combine your shredded or diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir everything together until the filling is evenly coated and looks creamy and colorful. This is truly the heart of your pot pies—a spoonful of cozy in every bite.

Step 3: Shape the Biscuit Cups

Separate your biscuit dough into 8 pieces. Using your hands or a rolling pin, gently flatten each biscuit into a rough 4-inch round. Press each round into your prepared muffin tin, molding the dough up the sides to create a mini pie crust. It doesn’t have to be perfect—rustic edges just add to the homemade charm!

Step 4: Fill ‘Em Up

Divide the chicken mixture evenly among the biscuit cups, filling each all the way to the top. Don’t be shy here—the filling will settle slightly as it bakes, so generous spoonfuls are definitely encouraged for your Muffin Tin Chicken Pot Pies.

Step 5: Bake to Golden Perfection

Slide your muffin tin into the preheated oven and bake for 15 to 18 minutes. You’re looking for beautifully golden crusts and piping-hot filling. If you like, brush the tops with melted butter as soon as they come out of the oven—this adds a little extra sheen and flavor.

Step 6: Rest and Serve

Let the pot pies cool in the tin for about 5 minutes. This helps them firm up, making removal a snap and ensuring you don’t burn your tongue on that glorious creamy filling. Gently loosen and lift out each Muffin Tin Chicken Pot Pie, then get ready to dig in!

How to Serve Muffin Tin Chicken Pot Pies

Garnishes

A sprinkle of freshly chopped parsley or chives on top of each mini pie adds a splash of color and a fresh herb aroma. You can also try a light dusting of cracked black pepper or a tiny pinch of flaky salt for a gourmet finish. The right garnish elevates your Muffin Tin Chicken Pot Pies from classic comfort food to a plateful of edible art.

Side Dishes

Pair these savory little pot pies with something light and crisp: a zesty tossed green salad, simple steamed green beans, or even fresh fruit for contrast. For extra coziness, serve with creamy mashed potatoes or roasted root vegetables—the mini pies make a fabulous anchor for any meal.

Creative Ways to Present

Stack Muffin Tin Chicken Pot Pies on a tiered serving tray for a party, or nestle them in colorful napkins for a picnic-style dinner. You can even pop them into cupcake wrappers for easy grab-and-go lunches. However you serve them, these mini pies are sure to be the most charming dish on your table!

Make Ahead and Storage

Storing Leftovers

Leftover Muffin Tin Chicken Pot Pies keep beautifully in the refrigerator for up to 3 days. Transfer any uneaten pies to an airtight container once they’ve cooled completely, and store them on the center shelf for best freshness. They’re great for next-day lunches or impromptu snacks!

Freezing

If you want to save a batch for later, these pot pies freeze incredibly well. Wrap each cooled mini pie individually in plastic wrap or foil, then place them in a sealed freezer bag. They’ll keep for up to 2 months, ready for you whenever a comfort food craving strikes.

Reheating

To reheat, place Muffin Tin Chicken Pot Pies on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. For frozen pies, thaw in the fridge overnight before reheating for best results. The biscuit crust will stay flaky and delicious!

FAQs

Can I use turkey instead of chicken?

Absolutely! Leftover turkey makes an equally delicious filling for Muffin Tin Chicken Pot Pies. The recipe works perfectly after a holiday meal or anytime you need a cozy twist on turkey leftovers.

Do I need to thaw the frozen vegetables first?

No need to thaw. Just toss them right into your filling mix—by the time your mini pies bake, the vegetables will be perfectly tender.

Can I add cheese to the filling?

Definitely! Stir in a handful of shredded cheddar, mozzarella, or Swiss cheese for extra creaminess and a hint of gooey texture. It’s a fun way to make the recipe your own.

What’s the best way to get the pies out of the muffin tin?

Let them cool for about five minutes, then use a butter knife or small offset spatula to gently loosen the edges. They should pop out easily if the pan was well-greased!

Are Muffin Tin Chicken Pot Pies kid-friendly?

Kids absolutely love these mini pot pies! Their fun size and familiar flavors make them extra appealing, plus they’re easy for little hands to hold—just be sure to let them cool down a bit before serving.

Final Thoughts

If you’re searching for a fast, family-friendly dinner that tastes like a warm hug, you’ll want to add Muffin Tin Chicken Pot Pies to your recipe rotation. They’re simple, satisfying, and almost guaranteed to put smiles on every face at the table. Give them a try and see just how delightful a bite-sized pot pie can be!

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