If you’re searching for a delightfully cozy and easy-to-make snack, look no further than this Mini Chicken Pot Pie Muffins Recipe. These bite-sized wonders pack all the creamy, savory comfort of classic chicken pot pie into a perfectly flaky biscuit crust. Whether you want a quick weeknight treat, a fun party appetizer, or a kid-approved lunchbox surprise, these muffins bring warmth and satisfaction to every bite. Trust me, once you make these, they’ll become a beloved staple in your kitchen!
Ingredients You’ll Need
Gathering a handful of simple, everyday ingredients is all it takes to create these scrumptious Mini Chicken Pot Pie Muffins. Each component plays a vital role: the biscuit dough offers a tender, golden crust; the chicken and vegetables provide heartiness and vibrant color; and the creamy soup along with cheese bring in that luscious, comforting flavor.
- Refrigerated biscuit dough (8-count): This is your muffin shell, easy to shape and wonderfully flaky when baked.
- Cooked chicken (1½ cups, shredded): Perfect for adding delicious protein and a satisfying bite.
- Frozen mixed vegetables (1 cup, thawed): Adds color, texture, and a hint of sweetness with minimal prep.
- Cream of chicken soup (½ cup): The creamy base that ties the filling together beautifully.
- Shredded cheddar cheese (½ cup): Melts into the filling for that irresistible cheesy goodness.
- Garlic powder (¼ teaspoon): A subtle boost of savory depth that complements the chicken.
- Onion powder (¼ teaspoon): Enhances the overall flavor with a gentle hint of onion.
- Salt and pepper to taste: Essential seasonings to balance and brighten the flavors.
- Non-stick cooking spray: Keeps your muffins from sticking and helps achieve a crisp crust.
How to Make Mini Chicken Pot Pie Muffins Recipe
Step 1: Prepare Your Muffin Tin and Biscuit Crusts
Start by preheating your oven to 375°F (190°C). Lightly spray a standard muffin tin with non-stick cooking spray to ensure easy release later. Then, separate each biscuit dough piece and gently press it into the bottom and up the sides of each muffin cup. This creates the lovely, flaky “cup” that will hold all the delicious filling.
Step 2: Mix the Savory Filling
In a mixing bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything until all the ingredients are blended nicely, ensuring every bite is flavorful and creamy.
Step 3: Fill the Biscuit Cups
Carefully spoon the prepared chicken and veggie mixture evenly into each biscuit cup. Fill them just to the top to avoid overflow during baking, while still packing in plenty of that tasty filling.
Step 4: Bake to Golden Perfection
Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. You’ll know it’s ready when the biscuit edges are beautifully golden brown, and the filling is bubbling hot. Let the muffins cool for a few minutes before removing them from the tin to set.
How to Serve Mini Chicken Pot Pie Muffins Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a few chives on top adds a pop of color and a fresh, herbaceous note that brightens these savory muffins. For an extra cheesy crust, consider a light dusting of Parmesan cheese before baking.
Side Dishes
Pair these Mini Chicken Pot Pie Muffins with a crisp green salad or warm, buttery steamed vegetables for a balanced meal. A side of creamy mashed potatoes or roasted root vegetables can also complement the cozy, hearty flavors beautifully.
Creative Ways to Present
Serve these little pot pies on a rustic wooden platter lined with parchment paper for a charming, casual vibe at gatherings. For kids, consider adding fun, colorful toothpicks to make them easy to grab. You could also cut them in half to create mini sliders topped with a dollop of sour cream or a tangy dipping sauce for party snacking.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Mini Chicken Pot Pie Muffins in an airtight container in the refrigerator for up to three days. This helps keep them fresh, and the flavors meld even more, making them a perfect quick snack the next day.
Freezing
You can freeze these muffins before or after baking! To freeze assembled but unbaked muffins, place the muffin tin in the freezer until solid, then transfer to a freezer-safe bag for up to two months. For baked muffins, wrap each one individually and store in a sealed container to prevent freezer burn.
Reheating
To reheat, warm your muffins in a preheated oven at 350°F (175°C) for 10-12 minutes or until heated through and crisp on the outside. Microwaving works in a pinch but can make the biscuit a bit soggy, so the oven is definitely the way to go for best texture.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh veggies like diced carrots, peas, and corn work wonderfully. Just lightly steam or sauté them first to ensure they cook fully before adding to the filling.
What type of chicken is best for this recipe?
Shredded cooked chicken works best, and rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor.
Can I make this recipe gluten-free?
Yes, by substituting the biscuit dough with a gluten-free biscuit or pastry dough alternative, you can enjoy gluten-free Mini Chicken Pot Pie Muffins without missing out on taste.
Is there a vegetarian version of this recipe?
Definitely! Swap out the chicken for extra vegetables or use a plant-based protein like diced tofu or tempeh and substitute the cream of chicken soup with a mushroom or vegetable cream soup.
How long do these muffins keep after baking?
They taste best within three days when stored in the refrigerator. Ensure they’re stored in an airtight container to maintain freshness.
Final Thoughts
These Mini Chicken Pot Pie Muffins are a delightful way to enjoy a classic comfort dish in a fun, handheld form. They’re simple to make, endlessly customizable, and loved by both kids and adults alike. I can’t wait for you to try this Mini Chicken Pot Pie Muffins Recipe and share the joy it brings to your table. Once you do, I’m confident it will become one of your cherished go-to meals!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 mini pot pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
These Mini Chicken Pot Pie Muffins offer a delightful, bite-sized spin on the classic comfort dish. Featuring flaky biscuit dough filled with a creamy mixture of shredded chicken, mixed vegetables, and cheese, they are perfect for a quick weeknight dinner, party snacks, or kid-friendly lunches that everyone will enjoy.
Ingredients
For the Biscuit Cup
- 1 can refrigerated biscuit dough (8-count)
For the Filling
- 1½ cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- ½ cup cream of chicken soup
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Other
- Non-stick cooking spray
Instructions
- Prepare the Muffin Tin: Preheat your oven to 375°F (190°C) and lightly spray a muffin tin with non-stick cooking spray to prevent sticking.
- Form Biscuit Cups: Separate each biscuit from the can and press it firmly into the bottom and up the sides of each muffin cup, creating a small cup that will hold the filling.
- Mix the Filling: In a large mixing bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the ingredients are thoroughly blended and the filling is smooth and creamy.
- Fill the Biscuit Cups: Spoon the chicken mixture evenly into each prepared biscuit cup, filling them just to the top without overfilling.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the biscuit dough is golden brown and the filling is hot throughout.
- Cool and Serve: Remove the muffins from the oven and let them cool for a few minutes in the tin before carefully removing and serving warm.
Notes
- You can substitute rotisserie chicken for the shredded cooked chicken for convenience.
- To make ahead, assemble the muffins and refrigerate; bake them just before serving to maintain freshness.
- For extra flavor, sprinkle some parmesan or additional shredded cheddar cheese on top before baking.
