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Mini Chicken Pot Pie Muffins Recipe

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4.2 from 171 reviews

  • Author: Emma
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin well with non-stick cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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 sautĂ© 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

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Find it online: https://therecipeshome.com/mini-chicken-pot-pie-muffins-recipe/