If you’re after a little handheld comfort packed into every bite, look no further than Mini Chicken Pot Pie Muffins! With flaky biscuit shells, creamy chicken and veggie filling, and just the right touch of cheddar on top, these savory muffins capture everything you love about classic pot pie—only in a delightfully portable package. Whether you’re feeding a hungry crowd for game day, looking for a weeknight dinner twist, or planning a grab-and-go lunch, these golden-baked puffs really shine.
Ingredients You’ll Need
Ingredients
-
Chicken Filling:
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup frozen peas
- 1½ cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon garlic powder
- Salt and pepper to taste
Biscuit Crust:
- 1 can refrigerated biscuit dough (8-count, large biscuits)
- ½ cup shredded cheddar cheese
The beauty of Mini Chicken Pot Pie Muffins lies in the clever mix of convenience and irresistible flavor. Every ingredient serves a tasty purpose, adding richness, tenderness, or a burst of color that makes each muffin irresistible.
- Olive oil: Adds flavorful moisture to sauté the veggies, ensuring they turn beautifully tender without burning.
- Diced onion: Brings a subtle sweetness and savory undertone to balance the creamy filling.
- Diced carrots: Offer bright color and gentle sweetness, plus a tender bite after a quick sauté.
- Frozen peas: A pop of green and soft texture, they round out the classic pot pie feel.
- Cooked, shredded chicken: Rotisserie chicken is a perfect shortcut, adding juicy protein that melds into the sauce.
- Cream of chicken soup: Creates a luscious, flavorful sauce that ties everything together with velvety richness.
- Garlic powder: Gives a mild, garlicky kick to the filling for just the right depth of flavor.
- Salt and pepper: Essential for seasoning—taste as you go so your muffins are never bland.
- Refrigerated biscuit dough: Transforms into golden, flaky cups that are the perfect vessel for your filling (look for the “large” 8-count cans).
- Shredded cheddar cheese: A must-have melty topping, adding sharpness that compliments the creamy, savory filling.
How to Make Mini Chicken Pot Pie Muffins
Step 1: Prep the Oven and Muffin Tin
Go ahead and preheat your oven to 375°F (190°C) to get things rolling—hot and ready for baking. Give a 12-cup muffin tin a quick spritz of nonstick spray or a brush of oil so your biscuit cups pop right out, golden and whole, once baked.
Step 2: Sauté the Vegetables
Grab your skillet and warm the olive oil over medium heat. Toss in the diced onions and carrots, letting them sizzle gently for 5–7 minutes. You’re looking for soft, sweet, and just fragrant—this layer of flavor makes all the difference in your Mini Chicken Pot Pie Muffins.
Step 3: Create the Creamy Filling
Stir in the frozen peas, shredded chicken, cream of chicken soup, and garlic powder right into your tender veggies. Season it all with salt and pepper. Let it simmer for 2–3 minutes, stirring so everything becomes gloriously coated in creamy sauce. Remove from the heat and let it cool slightly, making it easier to handle.
Step 4: Prepare the Biscuit Cups
Pop open the can of biscuit dough and cut each biscuit in half, so you’ll have 16 dough pieces in total. Flatten each piece into a round disk using your hands or a rolling pin. Gently press each disk into the muffin tin cups, making sure to cover the bottoms and sides and form a deep little well for the filling.
Step 5: Fill and Top
Generously spoon the chicken filling into each biscuit cup, pressing it lightly so each is brimming full. Sprinkle a little cheddar cheese over the top of each muffin—don’t be shy, this is the finishing touch that’ll melt into a bubbly crust.
Step 6: Bake to Golden Perfection
Slide your muffin tin into the oven and bake for 15–18 minutes. The biscuit cups will puff and turn a lovely golden brown. Let them cool in the pan for about 5 minutes; this will help them set up so you can lift them out easily and enjoy perfectly shaped muffins every time.
How to Serve Mini Chicken Pot Pie Muffins
Garnishes
To make these Mini Chicken Pot Pie Muffins even more inviting, sprinkle on some finely chopped fresh parsley or a pinch of extra cheddar right before serving. A light dusting of cracked black pepper also adds a gourmet touch, waking up all the flavors for that perfect first bite.
Side Dishes
Pair your piping-hot muffins with a crisp green salad for a light lunch, or serve alongside roasted potatoes and sweet corn for a homestyle dinner spread. If you’re entertaining, a platter of cut veggies or a simple fruit salad rounds out the meal beautifully without overpowering those savory muffins.
Creative Ways to Present
For parties, arrange the muffins pyramid-style on a platter and provide little ramekins of creamy ranch or herbed yogurt dip for dunking. Hosting a movie night? Pop them into colorful cupcake liners and set out toothpicks for grab and go snacking. You can even serve them atop a bed of arugula or microgreens for a rustic, Instagram-worthy look.
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Mini Chicken Pot Pie Muffins (lucky you!), just slip them into an airtight container and stash them in the fridge. They’ll stay fresh and delicious for up to 3 days, making them easy to grab for quick lunches or unexpected snack cravings.
Freezing
These muffins are super freezer-friendly! Let them cool completely, then pack into a freezer bag or lidded container. Separate layers with parchment if you like. They’ll keep well frozen for up to 2 months, ready to save the day whenever a comfort food emergency hits.
Reheating
When you’re ready to enjoy, reheat your Mini Chicken Pot Pie Muffins in a 350°F oven for about 10–12 minutes straight from the fridge, or a touch longer from frozen. You can also zap them in the microwave for 30-second bursts, but the oven keeps that biscuit crust nice and crisp.
FAQs
Can I use turkey instead of chicken?
Absolutely! Leftover cooked turkey is a fantastic swap for chicken—just shred or chop it and use it exactly as described in the recipe. It gives a subtle, savory twist that’s especially perfect around the holidays.
How can I make these Mini Chicken Pot Pie Muffins vegetarian?
It’s easy to swap the filling ingredients: just use diced potatoes, extra peas and carrots, corn, and mushrooms with a can of vegetarian cream of mushroom soup instead of chicken. The same creamy, hearty results—no chicken required!
What’s the best way to prevent soggy bottoms?
Make sure you cool the filling before spooning it into the biscuit cups, and bake the muffins until the biscuits are golden and cooked through. Letting the muffins rest in the tin for 5 minutes also helps the bottoms firm up perfectly.
Can I prepare them in advance for a party?
You can easily prep the muffin cups and filling a few hours ahead; store both components separately, covered, in the fridge. When you’re ready to bake, assemble and pop into the oven so they’re fresh, warm, and irresistible for guests.
Can I double the recipe for a big crowd?
Yes! The recipe scales up beautifully. Just use extra muffin pans, and rotate them from top to bottom halfway through baking for even browning. You’ll have plenty of Mini Chicken Pot Pie Muffins for everyone to enjoy.
Final Thoughts
Mini Chicken Pot Pie Muffins are truly a joy—easy to make, fun to eat, and always a hit with both kids and adults. If you’re craving classic comfort food but want something portable and playful, you’ve got to try this recipe at least once. Gather your ingredients, grab your muffin tin, and let this irresistible twist on pot pie become a new go-to favorite!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 mini pot pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pie Muffins are a delightful twist on the classic pot pie, served in individual, portable portions. With a flaky biscuit crust and a savory chicken and vegetable filling, these mini pot pies are perfect for snacking or as a fun appetizer.
Ingredients
Chicken Filling:
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup frozen peas
- 1½ cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon garlic powder
- Salt and pepper to taste
Biscuit Crust:
- 1 can refrigerated biscuit dough (8-count, large biscuits)
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin. In a skillet, sauté onion and carrots. Add peas, chicken, cream of chicken soup, garlic powder, salt, and pepper. Cook briefly and set aside.
- Prepare Biscuit Cups: Cut each biscuit in half, flatten, and press into muffin tin cups to form shells. Fill each with chicken mixture and top with cheddar cheese.
- Bake: Bake for 15–18 minutes until golden brown. Cool before serving.
Notes
- Rotisserie chicken works great for this recipe.
- You can freeze baked muffins and reheat for a quick meal or snack.
Your email address will not be published. Required fields are marked *