If you’re looking for a comforting, hand-held meal that bursts with savory goodness, you have to try the Mini Chicken Pot Pie Muffins Recipe. These delightful little muffins bring all the hearty flavors of a classic chicken pot pie into a perfectly sized, golden biscuit cup. Imagine tender chicken, vibrant mixed vegetables, melty cheddar cheese, and that creamy, dreamy chicken soup filling baked inside a flaky, buttery crust — it’s pure magic in every bite. Whether you’re serving a crowd or looking for a cozy dinner, these muffins are sure to become a beloved favorite.
Ingredients You’ll Need
The beauty of this Mini Chicken Pot Pie Muffins Recipe lies in how straightforward yet flavorful the ingredients are. Each component plays a crucial role: the chicken provides protein and substance, the mixed vegetables add color and texture, and the biscuits create a buttery crust that holds everything together beautifully.
- 2 cups cooked chicken, diced: Tender chicken pieces give this dish its hearty base and savory depth.
- 1 cup frozen mixed vegetables (peas, carrots, corn): A colorful medley that adds sweetness and crunch.
- 1 can (10.5 oz) cream of chicken soup: Creamy and flavorful, it binds all the filling ingredients together perfectly.
- 1 cup shredded cheddar cheese: Sharp, melty cheese giving a rich, indulgent flavor.
- 1/2 teaspoon garlic powder: Provides a subtle aromatic boost that enhances the overall taste.
- 1/2 teaspoon onion powder: Adds warmth and a mild sweetness without the texture of fresh onions.
- Salt and pepper to taste: Balances and elevates every flavor in the filling.
- 1 can (16.3 oz) refrigerated biscuit dough: The golden crust that wraps up the filling in a flaky, buttery embrace.
How to Make Mini Chicken Pot Pie Muffins Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F (190°C) and greasing your muffin tin to ensure the biscuits don’t stick, making it easier to pop out those perfect mini pot pies after baking. This step sets the stage for a flawless bake and golden crust.
Step 2: Mix the Filling
In a large bowl, toss together the diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. This filling mixture is where all the savory flavors meld, creating that comfort-food feeling that makes this recipe so irresistible.
Step 3: Prepare the Biscuit Cups
Separate the biscuit dough pieces and flatten each one into a round about 4 inches wide. Press these rounds firmly into the muffin tin, covering the bottom and sides. These biscuit cups will bake around the filling to create a crispy, golden shell that’s utterly delicious.
Step 4: Assemble and Bake
Spoon the chicken and vegetable mixture into each biscuit cup, filling them right to the top for a generously filled muffin. Bake for 15 to 18 minutes until the biscuit crusts turn golden brown and the filling is hot and bubbling — that’s the sign your mini pot pies are perfectly cooked and ready to enjoy.
Step 5: Cool and Serve
Once out of the oven, allow the muffins to cool in the tin for a few minutes. This resting time lets the filling settle so they’ll hold together nicely when you serve them. Then, just dig in and savor the comforting flavors of your homemade mini pot pies.
How to Serve Mini Chicken Pot Pie Muffins Recipe
Garnishes
To add a touch of freshness and visual appeal, sprinkle freshly chopped parsley or thyme on top of the muffins right before serving. A dollop of sour cream or a drizzle of hot sauce can also add an extra layer of flavor and creaminess that perfectly complements the savory filling.
Side Dishes
Simplicity pairs best here — serve these muffins alongside a crisp green salad tossed with a light vinaigrette, or a bowl of creamy tomato soup for a cozy, satisfying meal. Roasted or steamed green beans also add a nice crunch and a splash of vibrant green to your plate.
Creative Ways to Present
If you want to wow guests, serve these Mini Chicken Pot Pie Muffins Recipe on a rustic wooden board with small bowls of dipping sauces such as honey mustard, ranch, or a tangy barbecue sauce. For a party, arrange them with colorful vegetable sticks and fruit slices to create a balanced and visually appealing spread.
Make Ahead and Storage
Storing Leftovers
After your meal, let any leftover muffins cool completely before storing them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making them perfect for quick lunches or snacks throughout the week.
Freezing
If you want to prepare in advance, you can freeze these muffins. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. Frozen muffins will maintain their best quality for up to 2 months.
Reheating
To enjoy your Mini Chicken Pot Pie Muffins Recipe after storage, reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. This helps to keep the biscuit crust crisp rather than soggy, unlike microwaving which can make the dough soft.
FAQs
Can I use frozen cooked chicken for this recipe?
Yes, frozen cooked chicken works great as long as it’s thawed completely before mixing. It saves time and still delivers the savory flavor needed for the filling.
Are there any substitutes for cream of chicken soup?
If you want a homemade touch or need a substitute, a simple cream sauce made from butter, flour, milk, and chicken broth can be used instead. This keeps the filling creamy and flavorful.
Can I make these vegetarian?
Absolutely! Replace the chicken with diced cooked mushrooms or tofu and use a cream of mushroom soup to keep that rich, creamy texture.
What kind of cheese works best?
Cheddar cheese is ideal for its sharpness and meltability, but you can experiment with mozzarella, Monterey Jack, or even a mix of cheeses for a slightly different flavor profile.
Can I prepare these in advance and bake later?
Yes, you can assemble the muffins in the muffin tin, cover tightly with plastic wrap, and refrigerate overnight. Bake them fresh the next day for a convenient, homemade meal.
Final Thoughts
This Mini Chicken Pot Pie Muffins Recipe is the perfect example of how simple ingredients can come together to create something truly special. Flaky, buttery crusts filled with creamy, cheesy chicken and veggie goodness make every bite a hug on a plate. Whether you’re feeding family, entertaining friends, or just craving a wholesome snack, these muffins are a must-try. I hope you enjoy making and sharing them as much as I do!
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Mini Chicken Pot Pie Muffins Recipe
- Total Time: 28 minutes
- Yield: 12 servings 1x
Description
These Mini Chicken Pot Pie Muffins are a delicious and convenient twist on the classic comfort food. Filled with tender chicken, mixed vegetables, creamy soup, and melted cheddar cheese all encased in flaky biscuit dough, they make perfect savory snacks or a satisfying meal. Easy to prepare and bake in under 40 minutes, these bite-sized pies are great for family dinners, lunchboxes, or parties.
Ingredients
Filling
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Dough
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin well with non-stick cooking spray to prevent sticking.
- Mix Filling: In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper. Stir well to evenly distribute all ingredients.
- Prepare Biscuits: Separate each biscuit from the can and flatten them into 4-inch rounds using your hands or a rolling pin. Press each round into the bottom and up the sides of each greased muffin cup to form a crust.
- Assemble and Bake: Spoon the chicken and vegetable mixture into each biscuit-lined muffin cup, filling up to the top. Place the muffin tin in the oven and bake for 15-18 minutes or until the biscuit crust is golden brown and the filling is hot and bubbly.
- Cool and Serve: Remove the mini pot pies from the oven and allow them to cool in the tin for a few minutes before carefully removing and serving warm.
Notes
- You can substitute cream of chicken soup with a homemade cream sauce if you prefer to avoid canned ingredients.
- Feel free to use fresh vegetables if available; just sauté them lightly before mixing with the filling.
- For a spicier version, add some cayenne pepper or smoked paprika to the filling mixture.
- These mini pot pies reheat well in the oven or microwave for quick leftovers.
- Make sure to fully cook and dice the chicken prior to using it in the recipe.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
