Introduction
Looking for a fun twist on classic comfort food? These Mini Chicken Pot Pie Muffins combine all the creamy, savory goodness of traditional pot pie in adorable individual portions. Perfect for parties, meal prep, or kid-friendly dinners, these handheld delights are sure to become a family favorite.
With a flaky biscuit crust, tender chicken, and a rich veggie-packed filling, these mini pot pies deliver big flavor in every bite. Plus, they’re incredibly easy to make—ready in just 30 minutes! Keep reading to discover why everyone loves them, how to make them perfectly, and smart tips for customizing your batch.
Why You’ll Love These Mini Chicken Pot Pie Muffins
- Perfect portion control: No more soggy leftovers—each muffin is a single serving.
- Kid-approved: Fun to eat and packed with hidden veggies.
- Meal-prep friendly: Freeze well for quick lunches or snacks.
- Versatile: Swap ingredients based on what’s in your fridge.
Additionally, the golden, buttery crust and creamy filling make these irresistible whether served warm or at room temperature.
How to Make Mini Chicken Pot Pie Muffins
Step 1: Gather Your Ingredients
You’ll need:
- Filling: Cooked chicken, mixed veggies (peas, carrots, corn), cream of chicken soup, milk, and seasonings
- Crust: Refrigerated biscuit dough (or homemade)
- Topping: Shredded cheddar cheese (optional)
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Step 2: Prepare the Filling
- Sauté veggies (if using fresh) until tender.
- Mix filling: Combine chicken, veggies, soup, milk, and spices (thyme, pepper, garlic powder).
Step 3: Assemble & Bake
- Press biscuit dough into muffin cups, forming a crust.
- Fill each cup with the chicken mixture.
- Optional: Top with extra biscuit dough or cheese.
- Bake for 15–18 minutes until golden brown.
Let cool for 5 minutes before removing from the pan.
Tips for Perfect Mini Chicken Pot Pies
- Use a cookie scoop for mess-free filling distribution.
- Pre-cook veggies if using fresh (frozen work straight from the bag).
- Add a gravy boost: Stir a spoonful of sour cream into the filling.
- Make it flakier: Brush biscuit tops with melted butter before baking.
On the other hand, avoid overfilling the cups—leave ¼ inch at the top to prevent spills.
Common Mistakes to Avoid
- Soggy bottoms: Pre-bake biscuit cups for 5 minutes if using extra-wet filling.
- Dry filling: Use cream of chicken soup (not broth) for richness.
- Sticking issues: Grease the pan well or use silicone liners.
FAQs
Q: Can I use puff pastry instead of biscuits?
A: Yes! Cut into circles and par-bake for 5 minutes before filling.
Q: How long do leftovers last?
A: Store in the fridge for 3 days or freeze for up to 2 months.
Q: Can I make these vegetarian?
A: Absolutely—swap chicken for mushrooms and use cream of celery soup.
Conclusion
These Mini Chicken Pot Pie Muffins are the ultimate hassle-free comfort food. Whether for game day, school lunches, or a cozy dinner, they’re guaranteed to delight.
Print
Mini Chicken Pot Pie Muffins: The Perfect Bite-Sized Comfort Food
- Total Time: 30 mins
Description
Enjoy the comfort of chicken pot pie in a fun, bite-sized form with these Mini Chicken Pot Pie Muffins. Perfect for appetizers, snacks, or a light meal, these muffins are filled with a creamy chicken and vegetable mixture and baked to golden perfection.
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup cooked chicken, shredded
1 can (10.5 oz) condensed cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough
1/2 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the frozen mixed vegetables to the skillet and cook until heated through, about 3-4 minutes.
Stir in the shredded chicken, condensed cream of chicken soup, garlic powder, onion powder, salt, and pepper. Cook until well combined and heated through. Remove from heat.
Separate the biscuit dough into individual biscuits. Flatten each biscuit and press it into the bottom and up the sides of each muffin cup in the prepared muffin tin.
Spoon the chicken mixture into each biscuit cup, filling them generously.
Sprinkle shredded cheddar cheese on top of each muffin.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let the muffins cool in the tin for a few minutes before removing.
Notes
These Mini Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. Easy to make and fun to eat, they are perfect for any occasion. Serve them as an appetizer, a snack, or a light meal and enjoy the delicious flavors of chicken pot pie in every bite.
