If you love comfort food but want something a little more fun and portable, these Mini Chicken Pot Pie Muffins are about to become your new obsession. Imagine all the cozy goodness of a classic chicken pot pie—creamy chicken filling, tender veggies, flaky crust—tucked into adorable, golden-brown biscuit cups. They’re just the right size for little hands, easy entertaining, or speedy weeknight dinners, and best of all, you get a perfect bite every single time. Whether you’re feeding picky kids or hosting a game day party, these muffins never fail to enchant!
Ingredients You’ll Need
One of the best things about Mini Chicken Pot Pie Muffins is how the simplest ingredients come together to create something truly special. Each element adds flavor, texture, or color—the ultimate recipe for comfort in a muffin tin!
- Olive oil: Adds a subtle richness and helps the onions and carrots soften beautifully.
- Diced onion: For classic savory depth and aromatic sweetness in the filling.
- Diced carrots: These bring sweetness, color, and a satisfying, tender bite.
- Frozen peas: For pops of color, a sweeter note, and an extra veggie boost.
- Cooked shredded chicken: Use leftover chicken or rotisserie for maximum convenience—simple and hearty.
- Salt: Essential to wake up all the flavors and balance the filling.
- Black pepper: Gives the whole dish a mild but necessary bit of warmth.
- Garlic powder: Adds subtle, savory depth without overwhelming other flavors.
- Chicken broth: Moistens the filling and infuses it with classic chicken pot pie taste.
- Heavy cream: Makes the filling craveably creamy and luscious.
- Refrigerated biscuit dough: The secret to super-easy, flaky, golden “crusts” for every muffin—no kneading required.
- Shredded cheddar cheese: Melts into gooey, golden puddles and adds irresistible tang and richness.
How to Make Mini Chicken Pot Pie Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C) so it’s good and hot by the time you’re ready to bake. Grab a standard 12-cup muffin tin and give each cup a light greasing—this keeps your Mini Chicken Pot Pie Muffins from sticking and makes cleanup a breeze later.
Step 2: Sauté Veggies for a Flavorful Base
Heat the olive oil in a medium skillet over medium heat. Toss in the diced onion and carrots, and sauté for 3 to 4 minutes, letting them soften and release all their flavors. This quick step transforms standard veggies into the heart of your comforting filling.
Step 3: Build the Creamy Chicken Mixture
Add the frozen peas, shredded chicken, salt, black pepper, and garlic powder to your skillet. Stir everything together, then pour in the chicken broth. Bring to a gentle simmer so all the ingredients get acquainted. Stir in the heavy cream and let the mixture cook for another 2 to 3 minutes, just enough to thicken everything into a luscious, creamy pot pie filling.
Step 4: Shape Biscuit Dough Into Muffin Cups
Pop open your can of refrigerated biscuit dough and separate each piece. Use your fingers or a rolling pin to flatten each into a 3-inch round—no need to be perfect! Gently press a round into each muffin cup, forming perfect little crusts for your Mini Chicken Pot Pie Muffins.
Step 5: Fill and Top With Cheddar Cheese
Spoon the creamy chicken mixture evenly into each biscuit-lined muffin cup. The filling should be just about level with the tops of the dough. Sprinkle each one with a hearty pinch of shredded cheddar cheese for that magical, melty finish.
Step 6: Bake to Golden Perfection
Slide the muffin tin into the oven and bake for 15 to 18 minutes, until the biscuits are beautifully golden-brown and cooked through. The cheese should be bubbling, and your kitchen will smell absolutely amazing! Let the muffins cool in the tin for about 5 minutes before gently removing them.
How to Serve Mini Chicken Pot Pie Muffins
Garnishes
A sprinkle of chopped fresh parsley or a pinch of dried thyme brightens everything up and complements the creamy filling. If you want to get fancy, a light dusting of extra cheddar or a pinch of black pepper on top just before serving adds both flavor and flair.
Side Dishes
Pair these Mini Chicken Pot Pie Muffins with a crisp green salad tossed with a zesty vinaigrette—freshness balances the rich, creamy muffins beautifully. For a heartier meal, try roasted potatoes or a tangy coleslaw. Even a bowl of simple tomato soup brings cozy, classic diner vibes to the table.
Creative Ways to Present
These muffins aren’t just for dinner plates! Serve them stacked on a cake stand for brunch, tucked in lunchboxes for a fun midday pick-me-up, or lined up for a party appetizer. Mini Chicken Pot Pie Muffins are a crowd favorite at potlucks, and they’re guaranteed to impress on a holiday snack board.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mini Chicken Pot Pie Muffins cool completely, then store them in an airtight container in the refrigerator for up to 3 days. They keep their flavor and texture surprisingly well, making them a winner for meal prep or easy next-day lunches!
Freezing
These muffins are perfect for the freezer! Once baked and cooled, wrap each Mini Chicken Pot Pie Muffin individually in plastic wrap and store in a freezer-safe bag or container. They’ll stay fresh for up to 2 months—just thaw before reheating.
Reheating
To reheat, unwrap the muffins and place them on a baking sheet. Warm in a 350°F oven for about 10 minutes, or until heated through and the crust is crisp again. For a quick fix, pop them in the microwave for 30-45 seconds, though the crust may not be quite as flaky.
FAQs
Can I use rotisserie chicken in Mini Chicken Pot Pie Muffins?
Absolutely! Using rotisserie chicken not only saves time but also infuses the muffins with even more flavor. Just shred or chop the meat and proceed as directed—no extra steps required.
Are Mini Chicken Pot Pie Muffins good for freezing?
Yes, they freeze beautifully. Store them tightly wrapped, and when you’re ready to enjoy, thaw and reheat for a quick and satisfying homemade meal whenever you need it.
Can I substitute other vegetables?
You can definitely swap in your favorite veggies. Try corn, diced bell peppers, or even sautéed mushrooms. Just make sure they’re cooked to tender before mixing them into the filling.
What’s the best way to keep the biscuit crust from getting soggy?
Letting the filling cool slightly before spooning it into the biscuit dough helps keep the crust crisp. Also, don’t overfill the muffin cups, and always bake until golden-brown.
Can I make these Mini Chicken Pot Pie Muffins gluten-free?
For a gluten-free version, simply use your favorite gluten-free biscuit dough and double-check that your broth and other ingredients are gluten-free. The results will still be delicious and satisfying!
Final Thoughts
If you’re looking to make dinner more exciting or turn a family classic into something portable and playful, give these Mini Chicken Pot Pie Muffins a try. They’re a guaranteed hit with kids and adults alike, and there’s just something irresistible about getting a mini pot pie all to yourself. Happy baking and enjoy every cozy, cheesy, handheld bite!
Print
Mini Chicken Pot Pie Muffins Recipe
- Total Time: 33 minutes
- Yield: 12 mini pot pies 1x
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. Perfectly portioned and easy to make, they are a great option for a quick and tasty family dinner.
Ingredients
For the filling:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1 1/2 cups cooked shredded chicken
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 1/3 cup heavy cream
For assembling:
- 1 can (8-count) refrigerated biscuit dough
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Sauté vegetables and chicken: In a skillet, sauté onions and carrots, then add peas, chicken, salt, pepper, and garlic powder. Pour in chicken broth and simmer. Stir in heavy cream until slightly thickened.
- Prepare biscuit cups: Flatten biscuit dough and press into muffin cups to form crusts. Fill each cup with chicken mixture and top with cheddar cheese.
- Bake: Bake for 15-18 minutes until golden brown. Cool before serving.
Notes
- Leftover rotisserie chicken works well in this recipe.
- For extra flavor, consider adding chopped parsley or a pinch of thyme.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
