Irresistible Mini Chicken Pot Pie Muffins Recipe for Cozy Meals

These hearty mini chicken pot pie muffins capture comfort in every delectable bite.

Compact and adorable, each muffin packs a punch of savory flavor.

Tender chunks of chicken nestle among creamy vegetables inside a flaky, golden crust.

Peek inside and discover a miniature world of deliciousness that feels like a warm hug.

Quick to assemble and even faster to devour, these bite-sized treats work perfectly for busy weeknight dinners or casual gatherings.

Home cooks looking for a playful twist on classic pot pie will adore this inventive approach.

Let these little morsels tempt you into creating a memorable meal that sparks joy around the table.

How to Assemble Chicken Pot Pie Muffins

Step 1: Warm Up The Oven

Crank the oven to 375F (190C). Grab a standard 12-cup muffin tin and give it a quick spray with cooking oil or line each cup with paper liners.

Step 2: Create Flavorful Chicken Mixture

• Shredded chicken
• Thawed mixed vegetables
• Cream of chicken soup
• Garlic powder
• Salt
• Pepper

Stir everything until the ingredients dance together perfectly.

Step 3: Prepare Dough Circles

Separate the biscuit dough into 12 equal portions. Using your hands or a rolling pin, gently stretch each piece into a 4-inch round shape.

Step 4: Build Tasty Muffin Cups

Softly press each dough circle into the muffin tin, ensuring the sides rise up to create little edible cups. Carefully spoon about 2 tablespoons of chicken mixture into each doughy vessel.

Step 5: Bake To Golden Perfection

Slide the muffin tin into the preheated oven. Let these delightful bites cook for 15-18 minutes until the biscuit edges turn a gorgeous golden brown.

Step 6: Serve And Enjoy

Allow the muffins to rest in the pan for 5 minutes. Gently transfer them to a serving plate. Sprinkle some chopped parsley on top for an extra pop of color and freshness. Serve while warm and watch everyone’s eyes light up.

Tips for Golden Chicken Pot Pie Muffins

• Customize Filling Flexibility: Swap chicken with turkey, beef, or plant-based protein for diverse dietary needs and preferences.
• Prevent Soggy Bottoms: Press biscuit dough gently into muffin cups, ensuring even thickness to create crispy, golden edges without soggy centers.
• Quick Vegetable Variations: Use frozen mixed vegetables or fresh seasonal produce to boost nutrition and add colorful, vibrant texture to the mini pot pies.
• Meal Prep Magic: Prepare filling and assemble muffins ahead of time, then refrigerate or freeze for convenient, make-ahead meals that save time during busy weeks.
• Enhance Flavor Boost: Sprinkle shredded cheese, add dried herbs like thyme or rosemary, or include a dash of hot sauce to elevate the taste profile and personalize the recipe.

How to Store and Heat Chicken Pot Pie Muffins

• Store leftover chicken pot pie muffins in an airtight container in the refrigerator for up to 3-4 days.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for maximum freshness.
• Warm refrigerated or thawed muffins at 350F for 8-10 minutes until heated through, restoring their crispy exterior.
• Quickly reheat from refrigerated state for 30-45 seconds, but note the biscuit might lose some crispness compared to oven reheating.

Best Matches for Chicken Pot Pie Muffins

• Toss crisp mixed greens with light vinaigrette to balance the rich, creamy pot pie muffins and add refreshing crunch.
• Select a smooth, medium-bodied white wine with subtle oak notes that enhances the chicken's savory flavors without overpowering the delicate muffin texture.
• Prepare quick roasted carrots, brussels sprouts, or asparagus to provide extra nutrition and colorful side that matches the comfort food theme.
• Offer a non-alcoholic, slightly sweet beverage that cuts through the muffins' richness and provides a playful, family-friendly drink option.

Tasty Variations for Pot Pie Muffins

Veggie Pot Pie Muffins: Replace chicken with mixed vegetables like zucchini, bell peppers, and mushrooms for a vegetarian alternative. Perfect for plant-based eaters.

Gluten-Free Mini Pies: Use gluten-free biscuit dough and ensure cream of chicken soup is gluten-free certified. Ideal for those with wheat sensitivities.

Spicy Southwest Version: Add diced green chiles, cumin, and chili powder to the filling. Top with a sprinkle of pepper jack cheese for extra kick.

Low-Carb Cauliflower Cups: Substitute biscuit dough with pressed cauliflower crust or almond flour-based dough. Great option for keto diet followers.

Why Mini Chicken Pot Pie Muffins Are a Hit

• Transforms traditional pot pie into convenient, bite-sized muffins perfect for busy families and quick meals.
• Delivers classic pot pie flavors in a kid-friendly format that even picky eaters will love, making dinnertime stress-free.
• Requires just 30 minutes from start to finish, using simple ingredients and minimal cooking skills for delicious results.
• Serves as a portable lunch, quick dinner, or party appetizer that can be easily customized with different vegetables or protein options.

Things to Get for Chicken Pot Pie Muffins

Main Ingredients:

• Refrigerated Biscuit Dough: Perfect base for creating a quick and easy muffin shell, provides a flaky and tender texture.

• Shredded Chicken: Protein-rich main ingredient, can use rotisserie or leftover home-cooked chicken for convenience.
• Frozen Mixed Vegetables: Adds nutrition and color, thawed vegetables work best for even distribution.

• Cream of Chicken Soup: Creates a creamy base that binds ingredients and adds rich flavor.
• Garlic Powder: Provides subtle depth and savory notes to the filling.
• Salt and Pepper: Essential seasonings for balancing overall taste.

• Fresh Parsley: Adds a pop of color and fresh herb flavor, completely optional but recommended for presentation.

Mini Chicken Pot Pie Muffins Recipe

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4.6 from 37 reviews

• Total Time: 33 minutes
• Yield: 12 1x

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Description

Comfort meets creativity in these mini chicken pot pie muffins, a delightful twist on classic comfort food. Perfectly portioned and packed with savory goodness, you’ll savor every bite of this clever culinary creation that brings warmth and satisfaction to the table.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups (300 g) cooked shredded chicken (rotisserie chicken works great)

Vegetables and Soup:

• 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
• 1 can (10.5 ounces / 298 g) condensed cream of chicken soup

Seasonings:

• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Dough:

• 1 (16 ounces / 450 g) can refrigerated biscuit dough (12 biscuits)

Garnish:

• Chopped fresh parsley

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Instructions

1. Prepare the oven environment by warming it to 375F (190C) and readying a standard muffin tin with non-stick spray or protective liners.
2. Craft the savory filling by thoroughly blending shredded chicken, mixed vegetables, cream of chicken soup, aromatic seasonings, and a pinch of salt and pepper until ingredients are evenly distributed.
3. Transform the biscuit dough into delicate circular bases by gently stretching each piece into 4-inch rounds, ensuring uniform thickness and smooth edges.
4. Carefully nestle each dough circle into muffin compartments, pressing gently to create sturdy cups that climb the tin’s walls, forming perfect vessel-like pockets.
5. Generously ladle the prepared chicken mixture into each biscuit cup, distributing filling evenly and avoiding overfilling to prevent messy overflow.
6. Position the muffin tin in the preheated oven and bake for 15-18 minutes, watching for a golden-brown transformation that signals crispy, perfectly cooked shells.
7. After removing from the oven, allow mini pot pies to rest and stabilize for 5 minutes, which helps them maintain structural integrity during extraction.
8. Delicately transfer the muffins from the tin, optionally garnishing with fresh parsley for a touch of vibrant color and herbaceous flavor, then serve while warm and inviting.

Notes

• Swap frozen veggies with fresh seasonal produce for enhanced nutrition and vibrant flavor profiles.
• Customize filling by adding cheese, swapping chicken with turkey, or incorporating plant-based protein alternatives for vegetarian options.
• Use low-sodium cream of chicken soup and reduce salt for heart-healthy modifications without compromising taste.
• Prevent soggy bottoms by pressing biscuit dough gently and ensuring even thickness when creating muffin cups.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 190
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 9 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 35 mg