A Delightful Bite-Sized Comfort Food: Mini Chicken Pot Pie Muffins
These Mini Chicken Pot Pie Muffins are the ideal option if you enjoy chicken pot pie but would like a quick, portable version! Baked into golden, buttery biscuit cups, they are flaky, creamy, and stuffed with tender chicken and vegetables.
These tasty little treats are ideal for lunchboxes, appetisers, meal prep, or even a fun supper option. Additionally, they are easy and quick to prepare—ready in just 30 minutes thanks to a creamy filling and premade biscuits!
The Reasons You’ll Adore This Recipe
✔ Easy & Quick – For a shortcut, use rotisserie chicken and premade biscuits!
✔ Great for Meal Prep – It’s easy to store and reheat.
Bite-sized and mess-free, these are perfect for kids and parties.
✔ Adaptable – Use other proteins or substitute fillings.
✔ Delicious & Comforting – A muffin version of the traditional chicken pot pie!
Mini Chicken Pot Pie Muffins – Recipe Card
Ingredients
| Ingredient | Quantity |
|---|---|
| Refrigerated biscuit dough (like Pillsbury Grands) | 1 can (16.3 oz) |
| Cooked chicken, shredded | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Milk | ½ cup |
| Frozen mixed vegetables (peas, carrots, corn, green beans) | 1 cup |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Dried thyme (optional) | ½ teaspoon |
| Shredded cheddar cheese (optional) | ½ cup |
Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin. |
| 2 | In a bowl, mix shredded chicken, cream of chicken soup, milk, vegetables, garlic powder, onion powder, salt, pepper, and thyme. |
| 3 | Flatten each biscuit dough piece into a 3-4 inch round. |
| 4 | Press each flattened biscuit into the muffin cups, forming a cup shape. |
| 5 | Spoon 2 tablespoons of filling into each biscuit cup. |
| 6 | Bake for 15-18 minutes, or until biscuits are golden brown. |
| 7 | Let cool for a few minutes, then remove from the muffin tin and serve warm. |
Serving Suggestions
| Serving Style | Ideas |
|---|---|
| With Salad | Serve with a fresh green salad for balance. |
| Extra Cheesy | Sprinkle shredded cheddar before baking. |
| Fresh Garnish | Add fresh parsley or thyme for color. |
Storage & Reheating
| Storage Method | Duration |
|---|---|
| Refrigerator (Airtight Container) | Up to 4 days |
| Freezer (Individually Wrapped) | Up to 3 months |
| Reheating (Oven at 350°F / 175°C) | 10 minutes |
| Reheating (Microwave – 30-second bursts) | 1-2 minutes |
💡 Tip: Freeze them individually and reheat in the oven for the best texture!
Detailed Directions
First Step: Warm Up and Prepare the Muffin Tin
Set the oven temperature to 375°F (190°C).
Apply cooking spray or butter to a 12-cup muffin tin to grease it.
Prepare the Creamy Chicken Filling in Step Two.
3️‣ Combine shredded chicken, cream of chicken soup, milk, frozen veggies, onion and garlic powders, salt, pepper, and thyme in a big bowl.
4️⃣ For added flavour, mix in the shredded cheese if using.
Craft the Biscuit Cups in Step Three
Each piece of the biscuit dough should be separated and flattened into a 3-4 inch round.
6️⃣ Press each biscuit flat into a muffin cup, covering the sides to create a cup-like shape.
Step 4: Fill & Bake 7️⃣ Transfer 2 teaspoons of the chicken mixture into every biscuit cup using a spoon.
8️⃣ Bake for 15-18 minutes, or until the filling is heated and the biscuits are golden brown.
Step 5: Serve & Enjoy!
9️⃣ Removing the little pot pies from the muffin pan after they have cooled for a few minutes Enjoy these flaky, creamy, bite-sized pot pies while they’re still warm!
Recommended Servings
🥗 With a Side Salad – Serve with a warm dinner roll for added comfort. 🥖 With Bread – Serve with a fresh green salad for balance.
🧀 Cheesy Option: Before baking, top with additional shredded cheese.
🌿 Fresh Herbs – For a splash of colour, garnish with thyme or parsley.
Differences & Personalisations
Dairy-Free Version: Use a dairy-free soup substitute and omit the cheese. Gluten-Free Option: Use gluten-free biscuit dough. Different Fillings: Try gammon, turkey or even a vegetarian version. Spicy Kick: Add a sprinkle of cayenne or red pepper flakes.
FAQs
1. Is it possible to substitute homemade biscuit dough for store-bought?
Indeed! If you’d like, you can use pie crust or even homemade biscuit dough.
2. Can I prepare these in advance?
Definitely! Before serving, prepare them a day ahead and reheat them in the oven.
3. How can I keep my bottoms from getting soggy?
Before taking the biscuits out of the pan, make sure they bake till golden and allow them to sit for a few minutes.
4. Can I substitute dough for crescent rolls?
Indeed! Crescent dough works just as well but will provide a flakier crust.
5. How can I use these to serve?
For a full meal, they go nicely with a light salad, mashed potatoes, or roasted veggies.
Concluding Reflections
The perfect comfort food in a handy, portable form are these Mini Chicken Pot Pie Muffins. They are perfect for busy nights, dinner prep, or even party appetisers since they are flaky, creamy, and full of flavour.
