Muffin Tin Chicken Pot Pie

why make this recipe

Muffin Tin Chicken Pot Pie is a fun and easy way to enjoy a classic comfort food. Making individual pot pies means everyone can have their own serving, and they bake up quickly in a muffin tin. Perfect for a family dinner or a potluck, these mini pies have a crispy biscuit topping and a creamy chicken filling that everyone will love. Plus, they are a great way to use leftover chicken!

how to make Muffin Tin Chicken Pot Pie

Ingredients:

• 1 cup shredded rotisserie chicken (Use any cooked chicken if necessary.)
• 1 can cream of chicken soup (10.5 oz / 298 g)
• 1 pack frozen vegetable medley (10 oz / 283 g), thawed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• to taste Salt and freshly ground black pepper
• 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
• 1 spray Non-stick cooking spray (To ensure easy removal from the muffin tin.)

Directions:

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, cream of chicken soup, thawed vegetables, rosemary, thyme, garlic powder, salt, and pepper.

Baking

3. Spray a muffin tin with non-stick cooking spray.
4. Take each biscuit and stretch it slightly. Place each biscuit into a muffin cup, pressing it down to form a cup shape.
5. Fill each biscuit cup with the chicken mixture.
6. Bake in the preheated oven for about 15-20 minutes, or until the biscuits are golden brown.

Serving

7. Let the pot pies cool for a few minutes before removing them from the muffin tin.

how to serve Muffin Tin Chicken Pot Pie

Serve these mini chicken pot pies warm. They make a great main course alongside a simple salad or some fresh fruit. Each person can grab their own pie for a fun and easy dining experience.

how to store Muffin Tin Chicken Pot Pie

Store any leftover Muffin Tin Chicken Pot Pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

tips to make Muffin Tin Chicken Pot Pie

• Make sure to thaw the frozen vegetables before mixing. This helps prevent excess moisture in the filling.
• Feel free to add your favorite spices or additional ingredients like cheddar cheese or cooked bacon for extra flavor.
• If you want a golden topping, brush the biscuits with a little melted butter before baking.

variation

You can easily customize this recipe by using different proteins such as turkey or beef, or swap out the vegetables for your favorites like peas, corn, or potatoes.

FAQs

Can I use homemade biscuits instead of refrigerated ones?
Yes, homemade biscuits can be used in place of the refrigerated variety. Just make sure they fit well in the muffin tin.

Can I freeze Muffin Tin Chicken Pot Pie?
Yes, you can freeze the unbaked muffin tin pot pies. Just assemble them, cover well, and freeze. Bake them straight from the freezer, adding a few extra minutes to the cooking time.

What can I serve with Muffin Tin Chicken Pot Pie?
They pair nicely with a fresh salad or steamed vegetables for a complete meal. You can also serve them with some bread if you like.

Muffin Tin Chicken Pot Pie

A fun and easy way to enjoy a classic comfort food, these individual pot pies feature a crispy biscuit topping and a creamy chicken filling, perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Filling

• 1 cup shredded rotisserie chicken Use any cooked chicken if necessary.
• 1 can cream of chicken soup (10.5 oz / 298 g)
• 1 pack frozen vegetable medley (10 oz / 283 g), thawed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• to taste Salt Freshly ground black pepper

Biscuit Base

• 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
• 1 spray Non-stick cooking spray To ensure easy removal from the muffin tin.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, cream of chicken soup, thawed vegetables, rosemary, thyme, garlic powder, salt, and pepper.

Baking

1. Spray a muffin tin with non-stick cooking spray.
2. Take each biscuit and stretch it slightly. Place each biscuit into a muffin cup, pressing it down to form a cup shape.
3. Fill each biscuit cup with the chicken mixture.
4. Bake in the preheated oven for about 15-20 minutes, or until the biscuits are golden brown.

Serving

1. Let the pot pies cool for a few minutes before removing them from the muffin tin.

Notes

Make sure to thaw the frozen vegetables before mixing. This helps prevent excess moisture in the filling. Feel free to add your favorite spices or additional ingredients like cheddar cheese or cooked bacon for extra flavor. If you want a golden topping, brush the biscuits with a little melted butter before baking.