Mini Chicken Pot Pie Muffins are the kind of comforting, crowd-pleasing treat you’ll want to make on repeat. Imagine everything you love about classic chicken pot pie—creamy filling, tender chicken, pops of sweet veggies, and golden crust—but baked up in adorable, hand-held muffin form. These savory muffins come together quickly with just a handful of pantry and fridge staples, making them perfect for busy weeknights, fun lunches, or parties. Plus, their irresistible aroma and gooey, cheesy top will have everyone hovering around the oven, eagerly waiting for a taste of this bite-sized delight!

Mini Chicken Pot Pie Muffins Recipe - Recipe Image

Ingredients You’ll Need

With only a few pantry basics and fresh fridge finds, you’ll be amazed how these simple ingredients transform into Mini Chicken Pot Pie Muffins. Each one plays a starring role, creating that classic flavor and texture combo everyone craves.

Cooked chicken (2 cups, shredded): Juicy, flavorful chicken gives the filling its hearty base; rotisserie chicken is a great shortcut!
Cream of chicken soup (1 can, 10.5 ounces): This creamy soup ties everything together, making the filling rich and luscious.
Frozen mixed vegetables (1 cup, thawed): Bring lots of color, sweetness, and a pop of nutrition to every muffin bite.
Shredded cheddar cheese (1 cup): Melts beautifully into gooey pockets and adds a sharp, savory note.
Garlic powder (1 teaspoon): Rounds out the flavor and gives the filling a gentle garlicky kick.
Salt (1/2 teaspoon): Essential for brightening up all the flavors in this savory bake.
Black pepper (1/4 teaspoon): Adds the tiniest bit of spice and an earthy finish.
Refrigerated biscuit dough (2 cans, 16 biscuits total): Shortcut alert! Ready-made biscuits create fluffy, golden muffin cups with no fuss.
Nonstick cooking spray: Ensures those beautiful muffins pop right out of the pan with no sticking.

How to Make Mini Chicken Pot Pie Muffins

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 375°F (190°C). Give your trusty 12-cup muffin tin a light coating of nonstick spray, making sure each cup is evenly greased. This quick step is crucial—it guarantees your Mini Chicken Pot Pie Muffins release perfectly, leaving behind no stuck edges or torn muffins.

Step 2: Mix Up the Creamy Chicken Filling

Grab a large mixing bowl and add in your shredded cooked chicken, cream of chicken soup, thawed mixed vegetables, shredded cheddar cheese, garlic powder, salt, and pepper. Stir until well combined; you want the mixture thick and cohesive, with the veggies and cheese evenly distributed. The creamy base should gently coat every bite and entice with those beautiful colors!

Step 3: Prepare the Biscuit Cups

Pop open those cans of biscuit dough and separate out 12 biscuits. Flatten each biscuit gently with your fingers or a rolling pin into a circle a bit larger than the muffin cup, then press the dough into each well, working up the sides to form a little biscuit bowl. This is where your crispy, golden crust magic happens.

Step 4: Fill and Bake

Spoon the chicken and veggie mixture generously into each biscuit cup, filling right to the top. Distribute the filling evenly so every muffin bakes up hearty and satisfying. Slide the muffin tin into your preheated oven and bake for 18 to 20 minutes, until the tops of the biscuit cups are golden brown and the filling is bubbling. The kitchen will start to smell absolutely incredible!

Step 5: Cool and Serve

Once baked, let the Mini Chicken Pot Pie Muffins cool for about 5 minutes in the pan—this helps them set up and makes removal a breeze. Run a knife around the edge if needed, then lift each muffin out. Serve warm for maximum cozy vibes!

How to Serve Mini Chicken Pot Pie Muffins

Garnishes

A classic way to finish these little beauties is with a sprinkle of fresh herbs—chopped parsley, thyme leaves, or chives add lovely color and a hint of freshness. For a bit of zing, try a light dusting of grated Parmesan or a twist of cracked black pepper on top. Even a tiny drizzle of melted butter heightens that irresistible bakery scent.

Side Dishes

Pair your Mini Chicken Pot Pie Muffins with a crisp green salad, classic coleslaw, or a cozy bowl of soup for a simple lunch or dinner. If you’re feeding little ones, offer up slices of crunchy apple, carrot sticks, or a handful of grapes to round out the plate with sweetness and crunch.

Creative Ways to Present

For parties or brunches, arrange your Mini Chicken Pot Pie Muffins in a basket lined with a tea towel or on a rustic wooden board. You can also place each muffin in a colorful cupcake liner for an extra pop of fun. For a dinner party, serve them on a tray with tiny dipping bowls of gravy or spicy ranch for dunking—it’s a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Mini Chicken Pot Pie Muffins into an airtight container once fully cooled. Keep them refrigerated, and they’ll stay delicious for up to three days. Don’t worry about soggy crusts—the biscuit bottoms actually hold up much better than you’d think!

Freezing

These muffins freeze beautifully for future snacking. Once cooled, wrap each one individually in plastic wrap or foil, then pack them into a freezer bag. They’ll last up to two months and make the perfect last-minute lunch or comfort food fix.

Reheating

To reheat, simply pop refrigerated muffins in the oven at 350°F for about 8 to 10 minutes, or until warmed through. For a crispier crust, try the air fryer for 5 to 7 minutes. If you’re starting from frozen, let them thaw overnight in the fridge first for even reheating.

FAQs

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is a time-saver and works perfectly in Mini Chicken Pot Pie Muffins. Just shred or chop it into bite-size pieces for maximum convenience and flavor.

Can I swap in different vegetables?

Yes, feel free to personalize the mix—diced potatoes, fresh or frozen peas, corn, or even sautéed mushrooms are all delicious options. Just make sure veggies are pre-cooked or fully thawed so the filling stays creamy and tender.

What can I use instead of canned biscuit dough?

If you’d like a flakier crust or want to skip the canned biscuits, try using homemade biscuit dough, crescent roll dough, or even puff pastry. Each option gives a slightly different texture but all are tasty.

How should I adjust baking time for mini muffin tins?

If making truly bite-sized muffins, reduce the oven time to about 10 to 12 minutes, checking early to prevent over-baking. The filling and crust should be set and golden on top.

Can I double the recipe for a larger group?

Yes! This recipe is easy to double for parties or meal prep—just grab an extra muffin tin and increase your ingredients accordingly. Bake in batches if needed and keep warm until serving.

Final Thoughts

If you’re craving a fuss-free, feel-good family meal, these Mini Chicken Pot Pie Muffins absolutely belong on your menu. They’re simple, satisfying, and always a hit. I hope you love making (and sharing) them as much as we do—give them a try soon and watch them disappear!