If you’ve ever wished you could enjoy the comfort of homemade chicken pot pie without spending hours in the kitchen, you’re going to love these Muffin Tin Chicken Pot Pies. They bring all the classic pot pie flavors you crave—tender chicken, creamy sauce, colorful veggies, and a golden, buttery crust—but in an adorable handheld form that bakes in under 20 minutes. Perfect for on-the-go lunches, weeknight dinners, or kid-approved party bites, this recipe reimagines a beloved homestyle meal for modern, busy lives.
Ingredients You’ll Need
One of the greatest joys of Muffin Tin Chicken Pot Pies is how swiftly they come together, thanks to a smart, streamlined ingredient list. Every ingredient plays its part to deliver layers of flavor, luscious texture, and that heartwarming appeal that makes pot pie a perennial family favorite.
- Cooked chicken (shredded or diced): The star protein—rotisserie chicken keeps prep fast, but any cooked chicken works beautifully.
- Frozen mixed vegetables (thawed): For pops of color and classic pot pie texture; no chopping or peeling needed!
- Cream of chicken soup: The shortcut to creamy, savory filling—just open and stir.
- Garlic powder: Brings warmth and depth without overpowering the other ingredients.
- Onion powder: Adds a subtle, savory note, making the filling irresistibly delicious.
- Salt and pepper: Essential for balancing flavors; season to your own tastes.
- Refrigerated biscuit dough: The ultimate time-saver, creating fluffy, golden cups with minimal effort.
- Shredded cheddar cheese (optional): For all my cheese lovers—this takes each bite to next-level comfort.
- Chopped parsley (optional): A touch of freshness and bright green color for picture-perfect pot pies.
How to Make Muffin Tin Chicken Pot Pies
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F so it’s hot and ready when you assemble your pot pies. Lightly coat a standard 12-cup muffin tin with nonstick spray or oil; this ensures the biscuit cups pop out easily later, keeping the edges golden and crisp rather than sticky.
Step 2: Mix the Filling
Grab a large mixing bowl and combine your cooked chicken, thawed mixed veggies, cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is coated in that luscious sauce. This is where Muffin Tin Chicken Pot Pies borrow all their classic, homestyle flavor but require zero stovetop fuss.
Step 3: Make Your Biscuit Cups
Open your tube of refrigerated biscuit dough and divide it into eight pieces. Flatten each biscuit into a round, about four inches wide. Gently press each round into a muffin cup, working it up the sides to form a deep well for your savory filling. You want the dough snugly nested, but not too thin at the bottom—this helps prevent soggy pot pies.
Step 4: Fill and Top
Spoon your chicken and vegetable mixture generously into each biscuit-lined cup, filling to the top but not overflowing. If you’re using cheddar cheese, sprinkle a little mound over each one for that gooey, melty factor. This step is where the anticipation starts to build—those mini pies already look so inviting!
Step 5: Bake to Golden Perfection
Pop the muffin tin into your preheated oven and bake for 15 to 18 minutes. The biscuits should puff up and turn beautifully golden, while the filling bubbles up in savory excitement. Let the Muffin Tin Chicken Pot Pies cool in the pan for about 5 minutes before gently loosening them with a knife.
Step 6: Garnish and Enjoy
If you like, sprinkle chopped parsley over your mini pot pies for a fresh finish. They’re ready to serve warm, portable, and absolutely delightful.
How to Serve Muffin Tin Chicken Pot Pies
Garnishes
Don’t underestimate the finishing touches! A light sprinkle of chopped fresh parsley adds both color and freshness, making your Muffin Tin Chicken Pot Pies as beautiful as they are tasty. For a touch of zest, try a grind of black pepper or even a tiny bit of grated Parmesan if you’re feeling extra fancy.
Side Dishes
These pot pies are hearty enough to shine solo, but they pair beautifully with a simple green salad tossed in a zingy vinaigrette, steamed green beans, or roasted carrots. For a cozier spread, serve alongside creamy mashed potatoes or a warm vegetable soup—comfort food heaven!
Creative Ways to Present
You can really have fun with presentation. Pile the Muffin Tin Chicken Pot Pies on a tiered serving tray for casual parties, or tuck them into parchment paper wrappers for lunchbox or picnic ease. For the holidays, arrange them in a wreath shape on a platter and scatter extra parsley or cranberries around the edges for a festive touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the pot pies cool completely, then transfer to an airtight container and refrigerate. They’ll stay fresh for up to three days, making them a lifesaver for busy lunches or snacks.
Freezing
Muffin Tin Chicken Pot Pies are quite the freezer heroes. Once they’re fully cooled, wrap each one individually in plastic wrap or foil and store in a freezer-safe bag or container. They’ll maintain their flavor and texture for up to two months—just what you need for emergency comfort food cravings!
Reheating
To bring your pot pies back to life, reheat in a 350°F oven until warmed through, about 10–12 minutes. For a speedier option, microwave for 1–2 minutes, but cover lightly with a paper towel to prevent drying out. If reheating from frozen, thaw overnight in the fridge or add a few extra minutes in the oven.
FAQs
Can I use a different type Main Course
Absolutely! Puff pastry or refrigerated pie dough can be substituted for a slightly different texture; all of these options turn out flaky and delicious. Just be sure to watch your baking time, as thinner doughs may brown a bit faster.
What’s the best way to make these ahead?
You can assemble the Muffin Tin Chicken Pot Pies up to a day ahead and keep them covered in the fridge. When ready, pop them in the oven as directed—just add a minute or two to the bake time to account for the chilled dough.
Can I make these vegetarian?
Yes! Swap the chicken for sautéed mushrooms, extra veggies, or even canned chickpeas. Use cream of mushroom soup in place of cream of chicken for a delicious vegetarian version that’s just as comforting.
Are these Muffin Tin Chicken Pot Pies kid-friendly?
Kids absolutely love these mini pot pies! Their handheld size and familiar flavors make them an instant hit, and you can even get little hands involved in pressing the dough or sprinkling on cheese.
What’s the best way to transport them to a potluck or picnic?
Once cooled, Muffin Tin Chicken Pot Pies travel beautifully in a sealed container. Layer some parchment paper between layers to prevent sticking, and reheat gently at your destination if you like them served warm.
Final Thoughts
These Muffin Tin Chicken Pot Pies might just become your go-to for busy nights, family gatherings, or anytime you crave a little pocket of comfort. They’re easy, endlessly flexible, and wonderfully satisfying. I hope you and your loved ones enjoy every bite—don’t forget to make a double batch, because they tend to disappear fast!
Print
Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Perfectly portioned and easy to make, they are sure to become a family favorite.
Ingredients
Main Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (thawed)
- 1 (10.5 oz) can cream of chicken soup
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Additional:
- 1 can refrigerated biscuit dough (8-count)
- ½ cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin.
- Mix Filling: In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Prepare Biscuit Cups: Flatten each biscuit into a 4-inch round and press into each muffin cup, forming a cup up the sides.
- Fill and Bake: Spoon the chicken mixture into each biscuit cup, add cheddar cheese if desired, and bake for 15–18 minutes until golden and bubbly.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- Rotisserie chicken works great for this recipe.
- You can use puff pastry or pie dough as a substitute for biscuits.
- These pot pies freeze well—reheat in the oven or microwave.
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