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Mini Chicken Pot Pie Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Nut-Free

Description

These Mini Chicken Pot Pie Muffins are a delightful, kid-friendly twist on the classic comfort food. Using flaky biscuit dough as the crust and a creamy chicken and vegetable filling, they are quick to prepare and perfect for an easy weeknight dinner or meal prep. Each muffin-sized pie is packed with tender chicken, mixed veggies, and cheesy goodness, baked to golden perfection.

Ingredients

Filling

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup frozen mixed vegetables (thawed)
  • 1/2 cup cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (optional)

Crust

  • 1 can refrigerated biscuit dough (8-count)
  • Nonstick cooking spray

Instructions

  1. Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C) and generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
  2. Make the filling. In a large bowl, combine the cooked shredded or diced chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese if using. Stir well until all ingredients are evenly mixed to create a creamy filling.
  3. Shape the crusts. Separate the biscuit dough from the can and flatten each biscuit into a 4-inch diameter round using your hands or a rolling pin. Press each flattened biscuit firmly into the muffin cups, making sure to press up the sides to form a little bowl or shell to hold the filling.
  4. Fill the crusts. Spoon the prepared chicken mixture evenly into each biscuit shell, filling each to the top to ensure a hearty filling in every bite.
  5. Bake the pot pies. Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the biscuit crusts are golden brown and the filling is hot and bubbling around the edges.
  6. Cool and serve. Remove the tin from the oven and let the mini pot pies cool for about 5 minutes. Carefully remove each muffin from the tin using a knife or small spatula. Serve warm and enjoy!

Notes

  • Use rotisserie chicken for a quick and flavorful shortcut to save time.
  • For a homemade touch, replace canned cream of chicken soup with a homemade cream sauce of your choice.
  • These mini pot pies freeze well—store cooled muffins in an airtight container or freezer bag for convenient meal prep.

Find it online: https://slsrecipes.com/mini-chicken-pot-pie-muffins-recipe-3/