If you’ve ever wished you could enjoy the cozy, homey goodness of chicken pot pie without the fuss of a giant dish, then this Mini Chicken Pot Pie Muffins Recipe is about to become your new kitchen obsession. These bite-sized delights combine tender chicken, savory vegetables, and creamy sauce all wrapped up in golden, flaky biscuit crusts that bake in a muffin tin for quick and easy portioning. Trust me, once you try these muffins, they’ll become your go-to for family dinners, potlucks, or simply a comforting snack that feels like a warm hug.
Ingredients You’ll Need
Every ingredient in this Mini Chicken Pot Pie Muffins Recipe plays a vital role, coming together in perfect harmony to create layers of flavor and texture. From the luscious cream of chicken soup to the crisp freshness of mixed vegetables, these simple ingredients ensure an easy, satisfying outcome.
- 1 tablespoon olive oil: for sautéing the onions to bring out their natural sweetness.
- 1/2 medium onion, finely diced: adds a subtle sharpness and depth to the filling.
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans): a colorful medley contributing texture and subtle sweetness.
- 1 cup cooked chicken breast, shredded: the hearty protein star of this recipe.
- 1 can (10.5 ounces) cream of chicken soup: creates that comforting, creamy sauce base.
- 1/2 teaspoon garlic powder: infuses a gentle kick of savory aroma.
- 1/2 teaspoon dried thyme: brings a touch of earthy warmth to the mix.
- 1/4 teaspoon salt: enhances all the other flavors.
- 1/4 teaspoon black pepper: adds a bit of mild spice to balance the creaminess.
- 1 can refrigerated biscuit dough (8 biscuits): creates perfectly flaky and buttery pie shells with minimal effort.
- 1/2 cup shredded cheddar cheese: melts on top for that irresistible cheesy finish.
How to Make Mini Chicken Pot Pie Muffins Recipe
Step 1: Prepare the Muffin Tin and Vegetables
Start by preheating your oven to 375°F (190°C) and greasing a 12-cup muffin tin lightly to prevent sticking. In a skillet over medium heat, heat the olive oil and add the diced onion. Sauté gently for about 3 to 4 minutes until the onion softens and becomes translucent, releasing a sweet aroma. This will serve as the flavorful base for your filling.
Step 2: Cook the Filling
Next, toss in the frozen mixed vegetables and cook for an additional 2 minutes, just enough to thaw them slightly and keep their vibrant color and slight crunch. Stir in the shredded chicken breast, then add the cream of chicken soup, garlic powder, dried thyme, salt, and black pepper. Mix everything well, allowing the mixture to heat through evenly and the flavors to marry beautifully. This creamy, savory blend is what makes these muffins so deliciously comforting.
Step 3: Shape the Biscuit Shells
Now it’s time to work with your refrigerated biscuit dough. Separate each biscuit and flatten it gently into a circle just large enough to line each muffin cup, forming a little shell. Make sure the dough presses down the sides and bottom of each muffin tin cavity, as this will hold all that wonderful filling perfectly without leaking.
Step 4: Fill and Top
Spoon the warm chicken and vegetable mixture evenly into each biscuit shell, filling them generously but avoiding overstuffing. Then sprinkle a little shredded cheddar cheese over the top of each one—this will melt beautifully during baking and add a tangy, cheesy crunch that makes these mini pies utterly irresistible.
Step 5: Bake Until Golden
Slide your muffin tin into the preheated oven and bake for 15 to 18 minutes. You’ll know they’re ready when the biscuit dough turns golden brown, and the cheese bubbles slightly on top. Once done, give them a few minutes to cool before carefully removing from the tin, ensuring you keep their perfect little shape intact.
How to Serve Mini Chicken Pot Pie Muffins Recipe
Garnishes
Sprinkle a touch of freshly chopped parsley or thyme on top before serving for a burst of color and mild herbal freshness. A small dollop of sour cream or a drizzle of honey mustard sauce can also complement the savory filling wonderfully.
Side Dishes
These mini pot pies pair beautifully with crisp side salads like arugula and apple or a light coleslaw to balance the richness. For a heartier meal, serve alongside roasted green beans or steamed broccoli tossed with lemon zest for an added fresh twist.
Creative Ways to Present
For a fun party platter, arrange Mini Chicken Pot Pie Muffins Recipe neatly on a wooden board with small bowls of dipping sauces like ranch, barbecue sauce, or hot honey. You can also top each muffin with a tiny flag toothpick for personalized touches or labels at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. This makes them an excellent option for meal prepping lunches or quick snacks throughout the week, saving you time without compromising flavor.
Freezing
If you want to keep these delicious Mini Chicken Pot Pie Muffins Recipe longer, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 2 months, ready whenever you need a comforting bite.
Reheating
To warm up refrigerated or frozen muffins, preheat your oven to 350°F (175°C) and heat them on a baking sheet for about 10 to 15 minutes, or until heated through and crispy on the outside. Avoid microwaving to maintain that desirable flaky texture.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used if you prefer. Just chop them finely and sauté them slightly longer to ensure they’re tender before mixing with the other filling ingredients.
Is it okay to substitute the biscuit dough with pie crust?
Yes, pie crust can be used to create a different texture and flavor. It will yield a flakier, more traditional pie shell, though biscuit dough adds a wonderfully soft and buttery crust that’s unique to this muffin recipe.
Can I make this recipe gluten-free?
You can, by choosing gluten-free biscuit dough and ensuring your cream of chicken soup is gluten-free as well. Many brands offer gluten-free options that work beautifully with this recipe.
What’s the best type of cheese to use?
Cheddar is fantastic for its meltability and flavor, but feel free to experiment with Monterey Jack, mozzarella, or even a spicy pepper jack to switch up the taste profile.
Can I prepare these mini pot pies ahead of time and bake later?
Yes, you can assemble them up to a day in advance, refrigerate, and then bake fresh when you’re ready. Just add a couple extra minutes to the baking time if they’re coming straight from the fridge.
Final Thoughts
There’s something truly special about these Mini Chicken Pot Pie Muffins Recipe that makes them a standout in any meal rotation. They’re cozy, comforting, and incredibly easy to make with everyday ingredients. Whether you’re feeding the family or bringing a crowd-pleaser to a gathering, these muffins deliver warmth and flavor in perfect, portable portions. Give them a try, and I promise they’ll be a fast favorite for everyone lucky enough to enjoy them!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini pot pies
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Description
Mini Chicken Pot Pie Muffins are bite-sized comfort food perfect as appetizers or a main course. These savory muffins combine tender shredded chicken, mixed vegetables, and creamy sauce encased in flaky biscuit dough, all baked to golden perfection and topped with melted cheddar cheese. Easy to prepare and perfect for meal prep, they’re a flavorful twist on the classic chicken pot pie.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/2 medium onion, finely diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup cooked chicken breast, shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dough & Topping
- 1 can refrigerated biscuit dough (8 biscuits)
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Sauté Onion: Heat olive oil in a skillet over medium heat and sauté the finely diced onion for 3–4 minutes until softened and translucent.
- Add Vegetables: Stir in the frozen mixed vegetables and cook for another 2 minutes to soften.
- Combine Filling: Add the shredded cooked chicken, cream of chicken soup, garlic powder, dried thyme, salt, and black pepper to the skillet. Stir thoroughly to combine and heat through until the mixture is warm and well blended.
- Prepare Biscuit Cups: Separate the biscuit dough and flatten each biscuit into a circle using your hands or a rolling pin. Press each dough circle evenly into the muffin tin cups to create a small shell that will hold the filling.
- Fill and Top: Spoon the chicken and vegetable mixture evenly into each biscuit cup. Sprinkle shredded cheddar cheese over the top of each filled biscuit shell.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Allow the mini pot pies to cool slightly in the pan before carefully removing them. Serve warm for the best flavor and texture.
Notes
- These mini pot pies are ideal for meal prepping and can be refrigerated for up to 3 days.
- You can freeze them for up to 2 months; reheat thoroughly in the oven before serving.
- Use cooked chicken breast straight from leftovers or rotisserie chicken for convenience.
- Feel free to swap vegetables with your favorites or whatever you have on hand.
- For a crispy crust, you can brush the biscuit dough with a little beaten egg before baking.
