If you’re craving comfort food with a playful twist, Muffin Tin Chicken Pot Pies are here to win your heart (and your taste buds)! These adorable, individual-size pot pies bring all the creamy, cozy flavors you love, but they’re delightfully fun to serve and even easier to make. Whether you’re feeding picky eaters, prepping lunch for the week, or planning a crowd-pleasing dinner, this recipe is a true kitchen hero. With golden biscuit crusts and a savory, cheesy filling packed with chicken and veggies, Muffin Tin Chicken Pot Pies are a guaranteed family favorite.
Ingredients You’ll Need
You’ll be amazed at how just a handful of ingredients makes these mini pot pies pop with color, flavor, and texture. Each item has a starring role—whether it’s for creaminess, crunch, or that golden, cheesy finish we all dream about. Here’s what you’ll need (plus a few tips to make each one shine!):
- Cooked Chicken Breast (2 cups, diced): Great for using up leftovers—rotisserie chicken works perfectly for added flavor and convenience.
- Frozen Mixed Vegetables (1 cup): Classic peas, carrots, corn, and green beans make prep a breeze and bring color and crunch to every bite.
- Cream of Chicken Soup (1 can, 10.5 oz): This shortcut delivers instant, rich creaminess with minimal effort.
- Shredded Cheddar Cheese (1 cup): Adds a melty, gooey layer that ties all the flavors together.
- Refrigerated Biscuit Dough (8 biscuits): Turn store-bought biscuits into the ultimate crisp, fluffy crust for your pot pies.
- Olive Oil (1 tablespoon): Helps blend the filling and ensures everything stays moist and luscious.
- Garlic Powder (1 teaspoon): Lends a mellow garlicky warmth without overpowering the filling.
- Onion Powder (1 teaspoon): Infuses depth and a delicate savory onion note.
- Dried Thyme (1 teaspoon): A touch of this herb brings a cozy, aromatic layer to the pies.
- Salt (1/2 teaspoon): Just enough to highlight each ingredient’s natural flavors.
- Black Pepper (1/2 teaspoon): Adds a subtle kick and balances the richness of the sauce.
- Fresh Parsley, chopped (1 tablespoon): The finishing sprinkle that adds freshness and a pop of color at the end.
How to Make Muffin Tin Chicken Pot Pies
Step 1: Prep the Oven and Muffin Tin
Start by cranking your oven up to 375°F, so it’s nice and hot when you’re ready to bake. Lightly grease a standard 12-cup muffin tin with a bit of oil or nonstick spray—this step makes sure your perfect pot pies slip right out, golden-crusted and gorgeous.
Step 2: Shape the Biscuit Crusts
Pop open your can of refrigerated biscuit dough (always a satisfying moment!). Separate the biscuits, and with clean hands, gently press each one into the bottom and up the sides of each muffin cup. You want to form a little shell to hold the filling—don’t worry if they’re rustic; that’s half the charm!
Step 3: Mix Up the Savory Filling
Grab a large bowl and combine your diced chicken, frozen veggies, cream of chicken soup, cheddar cheese, olive oil, garlic powder, onion powder, thyme, salt, and black pepper. Stir everything until the mixture looks creamy and well distributed. The cheese will peek through, and you’ll see pops of veggie color—it should smell like comfort-food heaven already.
Step 4: Fill the Biscuit Cups
Spoon the prepared chicken mixture into each biscuit-lined cup, filling them nearly to the top. Don’t be shy—these Muffin Tin Chicken Pot Pies are all about generous, hearty bites. Press the filling in gently to ensure every nook gets a bit of this flavorful mixture.
Step 5: Bake Until Golden and Bubbly
Slide the muffin tin into your preheated oven and bake for 20 to 25 minutes. You’re looking for biscuits that are beautifully golden brown at the edges and a visibly bubbly, cheesy top. Let them cool for a few minutes before you try to remove them (hot fillings can be sneaky!).
Step 6: Garnish and Serve
Once slightly cooled, sprinkle the Muffin Tin Chicken Pot Pies with chopped fresh parsley. That pop of green not only looks fantastic but also adds a burst of garden-fresh flavor for the ultimate finish.
How to Serve Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies Garnishes
For a crowd-pleasing finish, a simple sprinkling of fresh chopped parsley wakes up each pie with color and aroma. For extra flair, try a light dusting of grated Parmesan or a pinch of smoked paprika before baking. If you love a hint of brightness, a few chives or a squeeze of lemon can make your Muffin Tin Chicken Pot Pies shine.
Side Dishes
Pair these pot pies with a crisp green salad, roasted asparagus, or buttery mashed potatoes if you’re in the mood for even more comfort. For a lighter option, serve alongside a bowl of bright tomato soup or a tangy slaw—these sides balance the richness of the pies and round out the meal perfectly.
Creative Ways to Present
Turn dinner into a playful affair by serving Muffin Tin Chicken Pot Pies on a big platter for guests to grab and go. Pack them in lunchboxes for an epic midday treat, or arrange them on a brunch board with fruits and other finger foods. For parties, try mini cupcake liners for a pop of color and easy cleanup.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop any leftover Muffin Tin Chicken Pot Pies in an airtight container and store them in the fridge for up to 3 days. They make the ultimate next-day snack or a speedy lunch, and their shape keeps them perfectly portioned for busy schedules.
Freezing
To freeze, simply wrap each cooled mini pot pie in plastic wrap and stash in a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. Just don’t forget to label them—homemade comfort food is always a welcome surprise on busy nights!
Reheating
For best results, reheat your Muffin Tin Chicken Pot Pies in the oven at 350°F for about 10–12 minutes until warmed through and the biscuit tops regain their crispness. If you’re in a hurry, a microwave works too—just use short intervals so they don’t dry out.
FAQs
Can I use turkey or another protein instead of chicken?
Absolutely! Shredded turkey is an easy swap, especially around the holidays. You can also use leftover rotisserie chicken, diced ham, or even cooked tofu for a vegetarian version—just make sure your choice is fully cooked before assembling the pies.
What if I don’t have biscuit dough?
No worries! You can use homemade biscuit dough, pre-made pie crust, or even crescent roll dough. Each option gives a different vibe—pie crust is flakier, crescent dough is a bit sweeter, and homemade biscuits always feel special.
How can I make these creamier?
Try mixing in 1/4 cup of sour cream to your filling before spooning it into the shells. It adds an extra layer of tang and silkiness that makes each bite even more decadent. Greek yogurt can also work if that’s what you have on hand.
Can I make Muffin Tin Chicken Pot Pies ahead of time?
Definitely! You can fully assemble the pies, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. When ready, pop them straight into the oven (just add a couple of extra minutes to the bake time if they’re cold).
How can I prevent the biscuit bottoms from getting soggy?
Lightly pressing the dough to form an even, thin shell up the sides helps the crust bake evenly. If you like, you can partially bake the shells for about 4–5 minutes before adding the filling to get a slightly crispier base.
Final Thoughts
There’s a reason Muffin Tin Chicken Pot Pies have a spot in my regular recipe rotation—they’re a joyful mash-up of homey comfort and weeknight ease. Give them a try, and watch these little pies disappear faster than you can say “seconds, please!” Whether for a family meal or friendly gathering, they just might become your new favorite too.
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Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Muffin Tin Chicken Pot Pies are a delicious and convenient twist on the classic comfort food. Perfectly portioned and easy to make, they are a great option for a family dinner or entertaining guests.
Ingredients
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and grease a standard 12-cup muffin tin.
- Prepare the Crust: Press biscuit dough into each muffin cup to form a shell.
- Make the Filling: Combine chicken, vegetables, soup, cheese, olive oil, spices, and parsley in a bowl.
- Fill the Cups: Spoon the filling into each biscuit cup.
- Bake: Bake for 20-25 minutes until golden and bubbly.
- Serve: Sprinkle with parsley and serve warm.
Notes
- Substitute turkey or pie dough for variations.
- Add sour cream for a creamier filling.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg
