If you’re craving classic comfort food in a fun, bite-sized form, these Mini Chicken Pot Pie Muffins are just what you need! They feature a creamy, savory filling of shredded chicken, mixed vegetables, and a blend of cheeses, all baked in a buttery biscuit dough. These muffins are perfect for a quick dinner, a tasty snack, or even as a party appetizer. With minimal prep time and easy-to-find ingredients, you can whip up these delightful pot pie muffins in no time. Plus, they’re kid-friendly and portable—making them a go-to for busy families!
Why You’ll Love This Recipe
You’ll love this recipe because it’s an easy, delicious twist on a traditional chicken pot pie. Each muffin is packed with hearty filling and wrapped in a flaky, golden biscuit crust. They’re perfect for using up leftover chicken, and you can customize the filling with your favorite veggies and seasonings. Best of all, they’re baked in a muffin tin, so they’re ready in half the time of a regular pot pie. These mini pot pies are great for meal prep, lunchboxes, or as a grab-and-go snack!
The Recipe
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- ½ cup cream of chicken soup
- ½ cup shredded cheddar cheese
- ¼ cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 cans (16 ounces) refrigerated biscuit dough
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- Make the filling: In a large mixing bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, cream cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until all the ingredients are evenly incorporated.
- Prepare the biscuit dough: Separate the refrigerated biscuit dough into individual biscuits. Use a rolling pin or your hands to flatten each biscuit into a 4-inch circle.
- Assemble the muffins: Press each flattened biscuit into the muffin tin, creating a cup shape. Make sure to press the dough up the sides of each cup to form a crust.
- Fill the cups: Spoon about 2 tablespoons of the chicken mixture into each biscuit cup, filling them evenly.
- Bake the muffins: Bake in the preheated oven for 15-18 minutes, or until the biscuit dough is golden brown and cooked through.
- Garnish and serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Serving and Storage Tips
- Serving: Serve these mini chicken pot pie muffins warm, straight from the oven. They’re delicious on their own or paired with a side salad for a more complete meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Helpful Notes
- Make sure the cream cheese is softened before mixing to ensure it blends smoothly with the other ingredients.
- For an extra cheesy version, add an additional ¼ cup of shredded cheddar cheese to the filling.
- If you like a bit of spice, add a pinch of crushed red pepper flakes or a dash of hot sauce to the filling.
FAQs
1. Can I use homemade biscuit dough instead of refrigerated?
Yes! You can use your favorite homemade biscuit dough recipe. Just make sure to roll it out and cut it into circles before pressing into the muffin tin.
2. Can I use other vegetables?
Absolutely! You can use whatever vegetables you like, such as diced potatoes, green beans, or broccoli. Just make sure they are cooked and chopped into small pieces.
3. Can I make these muffins ahead of time?
Yes, you can assemble the muffins up to a day ahead. Cover the muffin tin tightly with plastic wrap and store in the refrigerator until ready to bake.
4. Can I freeze these pot pie muffins?
Yes, they freeze beautifully! Let the muffins cool completely, then wrap each one in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15-20 minutes.
5. How do I prevent the biscuit dough from getting soggy?
To prevent soggy dough, make sure to bake the muffins until the tops and edges are golden brown. You can also brush the inside of each biscuit cup with a little melted butter before filling.
Final Thoughts
These Mini Chicken Pot Pie Muffins are a delicious and easy way to enjoy the comforting flavors of a classic chicken pot pie. With their creamy filling, tender vegetables, and flaky biscuit crust, they’re perfect for any occasion. Serve them as a snack, a light meal, or a party appetizer, and watch them disappear in no time. Enjoy every warm, savory bite!
