Muffin Tin Chicken Pot Pies Recipe
Delicious and easy-to-make Muffin Tin Chicken Pot Pies that are perfect for a cozy family dinner. These individual-sized pot pies are made with tender chicken, mixed vegetables, and a creamy filling, all encased in a flaky biscuit crust.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 tube refrigerated biscuit dough (8 biscuits)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the Filling: In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Assemble the Pot Pies: Separate the biscuit dough and flatten each piece into a 4-inch round. Press each round into a muffin cup, pressing the dough up the sides to form a crust. Spoon the chicken mixture evenly into each biscuit cup, filling to the top.
- Bake: Bake for 15–18 minutes or until biscuits are golden brown and cooked through.
- Finish and Serve: Remove from oven and brush tops with melted butter if desired. Let cool for 5 minutes before removing from the pan. Serve warm.
Notes
- You can use rotisserie chicken or leftover turkey for convenience.
- For extra richness, stir in a couple tablespoons of cream cheese or shredded cheese to the filling.
Nutrition
- Serving Size: 1 pot pie
- Calories: 260
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
