Scrumptious Mini Chicken Pot Pie Muffins Recipe for Cozy Meals

Crafting delightful mini chicken pot pies muffins brings comfort right to your plate with minimal effort.

Hearty flavors nestle inside crispy pastry shells that crumble perfectly with each bite.

Flaky crusts capture creamy chicken and vegetable goodness in a portable package.

Compact and adorable, these little handheld treats work brilliantly for quick lunches or casual gatherings.

Packed with protein and vegetables, they deliver serious satisfaction in a cute muffin-sized format.

Busy home cooks appreciate how simple ingredients can create something surprisingly elegant.

Whip up a batch and watch people smile with the first delicious mouthful.

Why Mini Chicken Pot Pie Muffins Are a Hit

• Quick Kitchen Magic: Transform simple biscuit dough and leftover chicken into adorable mini pot pies that burst with comfort and flavor.
• Foolproof Family Favorite: Perfect for busy parents who want a hassle-free meal that kids will devour without complaints, requiring minimal cooking skills.
• Versatile Crowd-Pleaser: Easily adaptable recipe that works great for weeknight dinners, potlucks, lunch boxes, or casual gatherings with friends and family.
• Speedy Preparation: Minimal ingredients and straightforward steps mean you can have a delicious, warm meal ready in under half an hour, making it ideal for hectic schedules.

Everything You Need for Pot Pie Muffins

Main Ingredients:

• Canned Biscuits: Soft, pre-made dough perfect for creating quick pie shells.

• Cream of Chicken Soup: Creamy sauce that adds rich flavor and moisture.
• Cooked Chicken: Tender, shredded meat as the protein core of the dish.

• Mixed Vegetables, Diced Potatoes: Colorful combination of fresh or frozen vegetables for texture and nutrition.

• Pepper: Adds a mild spicy kick to enhance overall taste.
• Sour Cream: Creamy ingredient that adds tanginess and helps bind the filling.

• Cooking Oil Spray: Helps prevent sticking and promotes easy removal of mini pot pies.

Instructions for Chicken Pot Pie Muffins

Step 1: Prepare the Oven and Muffin Pans

Turn the oven to 375°F and grab two muffin pans.

Lightly spray each cup with cooking spray to prevent sticking.

This ensures your delightful mini pies will come out perfectly.

Step 2: Shape the Biscuit Bases

Take each refrigerated biscuit and gently press it into the muffin cups.

Carefully stretch and shape the dough to create a cup-like form with raised edges.

Make sure the biscuit covers the bottom and sides of each cup completely.

Step 3: Mix the Savory Filling

• Cream of chicken soup
• Chopped cooked chicken
• Frozen mixed vegetables
• Diced potatoes
• Sour cream
• Black pepper

Stir all ingredients until well blended.

The mixture should look creamy and colorful.

Step 4: Fill the Biscuit Cups

Carefully spoon the chicken mixture into each biscuit-lined muffin cup.

Fill them generously, almost to the top, ensuring each bite will be packed with delicious flavors.

Step 5: Bake to Golden Perfection

Place the muffin pans in the preheated oven.

Bake for 20-25 minutes, watching for a beautiful golden-brown color on the biscuit edges.

The filling should be heated through and looking bubbling and appetizing.

Step 6: Cool and Serve

Remove the muffin pans from the oven.

Let the mini pot pie muffins cool for a few minutes.

This short resting time helps them set and makes them easier to remove from the pan.

Serve warm and enjoy the comforting, handheld meal.

Baking Tips for Mini Pot Pie Muffins

• Gently stretch each biscuit before pressing into muffin cups to ensure even coverage and prevent tearing.
• Swap mixed vegetables with seasonal produce or frozen vegetable blends for variety and added nutrition.
• Replace chicken with turkey, ham, or plant-based alternatives to suit different dietary preferences.
• Use an ice cream scoop to evenly distribute the filling and create consistent-sized mini pot pies.
• Sprinkle shredded cheese on top during the last 5 minutes of baking for a golden, crispy finish.

How to Store and Reheat Pot Pie Muffins

• Store leftover mini chicken pot pie muffins in an airtight container within 2 hours of cooking. They'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Frozen pot pie muffins can last up to 2 months.
• Warm muffins in the oven at 350°F for 10-12 minutes to restore crispy edges and prevent sogginess. Microwave works too, but may soften the biscuit crust.
• Defrost overnight in the refrigerator, then reheat in the oven at 350°F for 15-20 minutes until heated completely through. Avoid microwaving to maintain texture.

What to Serve with Chicken Pot Pie Muffins

Savor Complementary Flavor Combinations: Elevate Your Mini Chicken Pot Pie Muffins

• Fresh Garden Salad Pairing: Toss a light mixed greens salad with crisp cucumber, cherry tomatoes, and a tangy vinaigrette to balance the creamy, rich pot pie muffins.
• Chilled White Wine Selection: Pour a crisp Sauvignon Blanc or Pinot Grigio to cut through the richness and enhance the herb-infused chicken filling.
• Roasted Vegetable Side Dish: Prepare honey-glazed roasted carrots or garlic-infused asparagus spears to add a caramelized, complementary vegetable dimension to the meal.
• Zesty Citrus Coleslaw: Prepare a bright, refreshing coleslaw with a lemony dressing to provide a tangy contrast to the warm, comforting muffins.

Different Styles of Mini Pot Pie Muffins

• Gluten-Free Version: Replace regular biscuits with gluten-free biscuit dough or use almond flour-based cups for those with wheat sensitivities.
• Vegetarian Alternative: Swap chicken with diced tofu, chickpeas, or plant-based chicken substitute, maintaining the creamy texture and protein content.
• Low-Carb Option: Use cauliflower or zucchini cups instead of biscuits, reducing carbohydrate intake while keeping the classic pot pie flavor profile.
• Dairy-Free Adaptation: Substitute cream of chicken with dairy-free cream soup, use coconut milk instead of sour cream, and select dairy-free cheese if desired.

FAQs

• Can I use homemade biscuit dough instead of store-bought?

Yes, you can definitely use homemade biscuit dough. Just ensure the dough is rolled thin enough to create a cup shape in the muffin tin and is sturdy enough to hold the filling.

• Is it possible to make these mini pot pies ahead of time?

Absolutely! You can prepare the filling and assemble the pot pies up to a day in advance. Keep them covered in the refrigerator and bake when ready to serve.

• What can I substitute for cream of chicken soup?

You can use cream of mushroom soup, cream of celery soup, or make a homemade white sauce as an alternative. Each option will slightly change the flavor profile.

• Can I freeze these mini chicken pot pie muffins?

Yes, these freeze well. After baking and cooling completely, wrap each muffin individually in plastic wrap, then store in a freezer bag for up to 3 months. Reheat in the oven for best results.

Mini Chicken Pot Pies Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

• Total Time: 40 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Comfort meets creativity in these mini chicken pot pies muffins, tucking hearty filling into perfectly portioned pastry shells. Savory chicken, tender vegetables, and creamy sauce nestle inside golden-brown crusts, promising a delightful bite you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Primary Protein:

• 1 cup cooked chopped or shredded chicken
• 1 can cream of chicken with herbs

Vegetables and Starch:

• 1 cup mixed thawed vegetables (peas and carrots)
• 1 can diced new potatoes, drained

Binding and Additional Ingredients:

• 2 cans (8 count) jumbo biscuits
• 1–2 tablespoons sour cream
• Pepper (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 375°F (190°C) and generously coat two muffin trays with cooking spray to prevent sticking.
2. Gently stretch each refrigerated biscuit, pressing them into the muffin cavities to create cup-shaped shells with slightly elevated edges.
3. Create the filling by combining cream of chicken soup, dried herbs, shredded rotisserie chicken, frozen vegetable medley, diced potato chunks, tangy sour cream, and freshly cracked black pepper in a mixing bowl.
4. Thoroughly blend the filling ingredients, ensuring even distribution of chicken and vegetables throughout the mixture.
5. Carefully distribute the savory filling into each biscuit-lined muffin cup, filling them almost to the brim for maximum flavor.
6. Transfer the muffin trays to the preheated oven and bake for 20-25 minutes, watching for a rich golden-brown color on the biscuit edges and ensuring the filling is piping hot.
7. Remove from the oven and let the mini pot pie muffins rest for a few minutes to stabilize their structure and prevent burning.

Notes

• Use refrigerated biscuit dough for a quick and easy shortcut, ensuring the dough is not too cold when pressing into muffin cups to prevent cracking.
• Customize vegetable mix based on personal preference or seasonal availability, chopping vegetables into small, uniform pieces for even cooking and better texture.
• Make these pot pie muffins ahead of time and reheat in the oven for 5-10 minutes to maintain crispy edges and prevent soggy bottoms.
• For a lighter version, swap cream of chicken soup with Greek yogurt and use rotisserie chicken or leftover grilled chicken to reduce preparation time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 1g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg