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.

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Prep Time 10

Cook Time 20

Total Time 30

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

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

Baking

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

Serving

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.