Introduction
Mini Chicken Pot Pie Muffins are a fun, bite-sized twist on the classic comfort food! These savory muffins combine tender chicken, creamy vegetables, and a buttery biscuit crust—all baked in a muffin tin. They’re perfect for parties, snacks, or quick dinners. Easy to make and even easier to enjoy, they bring all the cozy flavors of pot pie in handheld form.
Ingredients
For the Filling:
1 cup cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Crust:
1 can (16.3 oz) refrigerated biscuit dough (e.g., Pillsbury Grands)
1 tablespoon butter, melted (optional, for brushing)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
Prepare the filling:
In a medium bowl, mix together the chicken, frozen vegetables, cream of chicken soup, and seasonings. Stir until evenly combined.
Prepare the crust:
Separate biscuit dough pieces and flatten each one slightly with your hands or a rolling pin.
Press each biscuit into the muffin cups, making sure to cover the bottom and sides.
Assemble the muffins:
Spoon about 2 tablespoons of filling into each biscuit cup.
(Optional) Brush the tops of the biscuits lightly with melted butter for extra golden color.
Bake:
Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
Cool slightly:
Let the muffins cool in the pan for 5 minutes before carefully removing them.
Description
Each muffin is a mini meal bursting with creamy chicken filling surrounded by a golden, flaky crust. They’re warm, hearty, and incredibly satisfying—ideal for lunchboxes, potlucks, or family dinners.
Tips
Shortcut: Use rotisserie chicken to save time.
Make Ahead: You can assemble the muffins, cover them, and refrigerate up to 24 hours before baking.
Freezing: Bake, cool completely, then freeze. Reheat in the oven at 350°F (175°C) for 10–12 minutes.
Vegetarian Option: Substitute chicken with sautéed mushrooms or extra veggies.
Variations
Cheesy Version: Stir ½ cup shredded cheddar or mozzarella into the filling.
Buffalo Style: Mix in 2 tablespoons buffalo sauce and top with blue cheese crumbles.
Curry Twist: Replace the cream of chicken soup with cream of mushroom soup and add 1 teaspoon curry powder.
Mini Turkey Pot Pies: Swap chicken for leftover turkey—perfect after Thanksgiving!
Correction
If the muffins seem undercooked in the center, bake a few minutes longer and cover loosely with foil to prevent over-browning.
If the crust shrinks or doesn’t hold shape, make sure to press the dough up the sides of the muffin cups evenly before adding filling.
Enjoy!
Serve warm and watch them disappear! Pair with a crisp salad or a bowl of soup for a cozy, satisfying meal.