Muffin Tin Chicken Pot Pies Recipe
If you’ve ever dreamed of having warm, comforting chicken pot pies in adorable, bite-sized portions, then this Muffin Tin Chicken Pot Pies Recipe is about to become your new best friend in the kitchen. Imagine tender chicken, colorful veggies, and creamy, flavorful filling all tucked inside golden, flaky biscuit crusts baked perfectly in a muffin tin. This recipe brings all the cozy tastes of a classic chicken pot pie but with a fun, individual twist that’s perfect for family dinners, parties, or anytime you want a delicious handheld treat. The best part? It’s surprisingly simple to make and offers that homey charm everyone will love.
Ingredients You’ll Need
These ingredients are simple, easy to find, and come together to create the perfect harmony of flavors and textures in your muffin tin chicken pot pies. Each one plays an essential role—whether it’s adding creaminess, protein, freshness, or that golden crust that turns these mini pies into irresistible bites.
- Cooked chicken breast (2 cups): Use shredded or diced chicken for tender bites packed with protein.
- Frozen mixed vegetables (1 cup): A medley of peas, carrots, and corn adds color, sweetness, and crunch.
- Cream of chicken soup (1/2 cup): This brings richness and moistness to the filling, acting as a delicious binder.
- Sour cream (1/4 cup): Adds a tangy creaminess that elevates the flavor.
- Garlic powder (1/2 teaspoon): Provides subtle warmth and depth.
- Onion powder (1/2 teaspoon): Brings savory sweetness to the mix.
- Salt and pepper (to taste): Essential seasonings to balance flavors perfectly.
- Refrigerated biscuit dough (1 can, 16 ounces, 8 biscuits): The convenient and buttery crust that crisps up beautifully.
- Melted butter (1 tablespoon): Brushed on top for that irresistible golden finish.
- Optional chopped parsley: Adds a fresh, vibrant finishing touch.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Preparing the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). While it heats up, lightly grease a standard 12-cup muffin tin to prevent sticking and make removing your mini pot pies a breeze. A little oil or non-stick spray works perfectly here.
Step 2: Mixing the Filling
In a medium bowl, combine the diced or shredded cooked chicken with the frozen mixed vegetables. Add the cream of chicken soup and sour cream, which will make the filling luscious and creamy. Season with garlic powder, onion powder, salt, and pepper, stirring everything until well blended. This mixture is where all the comforting flavors come together in one delicious bowl.
Step 3: Preparing the Biscuit Crust
Take each biscuit from the can and gently flatten it a bit using your hands or a rolling pin. Then press each flattened biscuit into each muffin cup, molding them to create a base and sides that will hold the filling. This step ensures you get that perfect golden vessel for your filling.
Step 4: Filling and Baking
Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup, filling them right to the top for a satisfying portion. Brush the tops lightly with melted butter to encourage a golden, crispy finish. Pop the tin into your preheated oven and bake for 15 to 18 minutes, or until the biscuit crust is nicely browned and cooked through. Once done, allow the pot pies to cool slightly before removing them from the tin so they hold their shape beautifully.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
Nothing beats the look and added flavor of freshly chopped parsley sprinkled on top of each mini pot pie. It brightens up the dish and makes it look extra inviting. You can also try a light dusting of freshly cracked black pepper or a small drizzle of hot sauce for a little kick.
Side Dishes
These muffin tin chicken pot pies make a satisfying main dish on their own, but pairing them with a crisp green salad or steamed green beans adds a fresh counterpoint to that creamy filling and buttery crust. For an even heartier meal, consider classic mashed potatoes or roasted root vegetables alongside.
Creative Ways to Present
Serve these adorable pot pies on a rustic wooden board or a colorful platter to add visual interest at your next gathering. For kids or parties, offer them as part of a “make-your-own” pot pie bar with extras like shredded cheese, different herbs, or a side of dipping gravy. You can turn this simple Muffin Tin Chicken Pot Pies Recipe into a fun, interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover mini pot pies in an airtight container and store them in the refrigerator for up to 3 days. They stay moist and flavorful, making them perfect for next-day lunches or quick dinners.
Freezing
This recipe freezes beautifully. Arrange fully cooled pot pies on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months, making meal prep a breeze on busy days.
Reheating
To reheat, place frozen or refrigerated pot pies on a baking sheet and warm in a 350°F (175°C) oven for about 15 minutes or until heated through and crust is crisp. You can also microwave them for a quicker option, but the oven will keep that biscuit crust delightfully flaky.
FAQs
Can I use homemade biscuit dough for this recipe?
Absolutely! Homemade biscuit dough works wonderfully and lets you customize flavors or use whole wheat flour for a healthier touch. Just prepare and roll the dough similarly to how you’d handle the refrigerator biscuits.
What can I substitute for cream of chicken soup?
If you prefer, you can use cream of mushroom soup or whip up a quick homemade white sauce made with butter, flour, and milk for a fresher taste. Both options create a delicious creamy filling.
Is this recipe kid-friendly?
Yes! The bite-sized portions and mild flavors make these mini pot pies a hit with kids, especially when you sneak in veggies. They’re a comforting and approachable meal for even picky eaters.
Can I make this recipe vegetarian?
To make it vegetarian, simply swap the cooked chicken for a plant-based chicken substitute or extra mixed vegetables, and use vegetarian-friendly cream soup varieties or homemade sauces.
How can I add more flavor to the filling?
Consider adding fresh herbs like thyme or rosemary, a splash of chicken broth, or a handful of shredded cheese to the filling mixture before baking. These little touches boost the depth of flavor beautifully.
Final Thoughts
This Muffin Tin Chicken Pot Pies Recipe is an absolute game-changer for anyone who loves cozy comfort food with a fun twist. Whether you’re feeding a hungry family or looking for an easy, crowd-pleasing dinner, these mini pies deliver on taste, texture, and heartwarming satisfaction every single time. Grab that muffin tin, gather your ingredients, and enjoy every delicious bite of this wonderful homemade classic reinvented.
Print
Muffin Tin Chicken Pot Pies Recipe
- Total Time: 33 minutes
- Yield: 8 mini pot pies 1x
- Diet: Kid-Friendly
Description
Delicious and easy-to-make Mini Muffin Tin Chicken Pot Pies featuring tender chicken, mixed vegetables, and a creamy filling encased in buttery biscuit dough. Perfect for a kid-friendly dinner or a comforting meal ready in under 40 minutes.
Ingredients
Filling
- 2 cups cooked chicken breast, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup cream of chicken soup (or homemade equivalent)
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Biscuit Crust
- 1 can (16 ounces) refrigerated biscuit dough (8 biscuits)
- 1 tablespoon melted butter
Optional Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin to prevent sticking.
- Make Filling Mixture: In a medium bowl, combine the diced or shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Prepare Biscuit Cups: Flatten each biscuit slightly using your hands or a rolling pin. Press each flattened biscuit into the muffin cups, forming a base and sides to hold the filling securely.
- Fill and Top: Evenly spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top. Brush the biscuit tops lightly with the melted butter for a golden, crisp finish.
- Bake: Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Allow the mini pot pies to cool for a few minutes before carefully removing them from the tin. Garnish with chopped parsley if desired and serve warm.
Notes
- For convenience, use rotisserie chicken as a shortcut.
- These mini pot pies freeze well; reheat them in the oven or microwave.
- You can substitute the cream of chicken soup with cream of mushroom or make your own homemade white sauce for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
