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
Scale
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.
