If you are looking for a delightful twist on a classic comfort food, this Mini Chicken Pot Pie Muffins Recipe is just what you need to brighten up your mealtime. These bite-sized parcels are bursting with tender chicken, a medley of colorful vegetables, and a creamy, cheesy filling all tucked inside a golden, flaky biscuit crust. They are utterly delicious and perfect for family dinners, potlucks, or even meal prepping. The simplicity of the ingredients combined with their cozy flavors makes these muffins an absolute crowd-pleaser you will want to make again and again.
Ingredients You’ll Need
These ingredients come together beautifully, each bringing its own special touch whether it’s creamy richness, savory warmth, or vibrant freshness. You’ll find the list is straightforward but every item is essential for that perfect balance of flavor and texture.
- 2 cups cooked chicken, diced: Provides hearty, protein-rich chunks that make these muffins satisfying.
- 1 cup frozen mixed vegetables (peas, carrots, corn): Adds colorful crunch and nutritional goodness with ease.
- 1 can (10.5 oz) cream of chicken soup: Creates the creamy, comforting base that binds everything together.
- 1 cup shredded cheddar cheese: Melts into gooey pockets of savory, sharp flavor.
- 1/2 teaspoon garlic powder: Enhances the filling with a subtle depth of taste.
- 1/2 teaspoon onion powder: Complements the garlic and rounds out the flavor profile.
- Salt and pepper to taste: Essential for seasoning and bringing out all the delicious elements.
- 1 can (16.3 oz) refrigerated biscuit dough: Provides a buttery, flaky crust that’s easy to work with and bakes to golden perfection.
How to Make Mini Chicken Pot Pie Muffins Recipe
Step 1: Preheat the Oven
Start by preheating your oven to a cozy 375°F (190°C) and prepare your muffin tin by greasing each cup with non-stick cooking spray. This step ensures your muffin crusts won’t stick, giving you perfect, intact mini pot pies when they come out of the oven.
Step 2: Mix the Filling
In a large mixing bowl, combine the diced cooked chicken with your frozen mixed vegetables, cream of chicken soup, shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir everything together until the mixture is creamy and well blended. This filling is the heart of the Mini Chicken Pot Pie Muffins Recipe, packing every bite with flavor and comfort.
Step 3: Prepare the Biscuit Crusts
Open your can of refrigerated biscuit dough and separate each biscuit. Flatten each biscuit into a 4-inch round using your hands or a rolling pin. Gently press these rounds into your greased muffin tin cups, covering the bottom and sides well to create the perfect shell that will hold your filling securely.
Step 4: Assemble and Bake
Spoon the creamy chicken and vegetable filling into each biscuit-lined muffin cup, filling each one right to the top for a hearty experience in every bite. Place the muffin tin in your preheated oven and bake for 15 to 18 minutes, or until the biscuit crusts turn a beautiful golden brown and the filling is hot and bubbling with cheesy goodness.
Step 5: Cool and Serve
Once baked, allow the Mini Chicken Pot Pie Muffins Recipe to cool in the tin for a few minutes so the filling settles and won’t spill out when removed. These muffins are best served warm when the cheese is still melty and the crust is buttery and crisp. Trust me, the aroma alone will draw everyone to the table.
How to Serve Mini Chicken Pot Pie Muffins Recipe
Garnishes
Adding a touch of fresh herbs like chopped parsley or thyme can brighten the rich flavors and add a lovely pop of color. A small dollop of sour cream or a sprinkle of extra cheddar cheese just before serving can also elevate these little pies, giving them an extra layer of indulgence.
Side Dishes
Serve these muffins alongside a fresh green salad or a light coleslaw to balance the richness with crisp, refreshing textures. Roasted or steamed seasonal veggies also complement these perfectly, making your meal wholesome and well-rounded.
Creative Ways to Present
For a fun appetizer at a party, arrange your Mini Chicken Pot Pie Muffins Recipe on a wooden board with small bowls of dipping sauces such as a honey mustard or ranch dressing. You can also serve them in colorful cupcake liners for a festive touch or even as part of a brunch spread with other savory bites.
Make Ahead and Storage
Storing Leftovers
Leftover mini pot pie muffins can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before sealing to prevent condensation and sogginess.
Freezing
You can freeze these muffins either before or after baking. If freezing before baking, assemble them in a muffin tin, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. To freeze after baking, cool completely, wrap each muffin in plastic wrap and foil, then pop them in a freezer-safe container or bag.
Reheating
Reheat refrigerated or thawed muffins in a 350°F oven for about 10 minutes until warmed through and the crust is crisp again. Avoid microwaving if possible, as it can make the biscuit crust chewy rather than flaky.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh peas, carrots, and corn work just fine. Just be sure to cook them lightly or steam them beforehand so they’ll be tender in the muffins.
Is there a vegetarian version of the Mini Chicken Pot Pie Muffins Recipe?
Yes, swap the chicken for cubed cooked potatoes, mushrooms, or tofu, and use a cream of mushroom soup instead of cream of chicken to keep them meat-free but just as delicious.
Can I make these gluten-free?
For a gluten-free option, use a gluten-free biscuit dough brand or prepare your own gluten-free pastry dough. Just ensure your filling ingredients are also gluten-free.
How long do Mini Chicken Pot Pie Muffins keep after baking?
When stored properly in the refrigerator, they remain fresh and tasty for about 3 days. For longer storage, freezing is the best option.
Can I prepare the filling ahead of time?
Yes, you can mix the filling a day before and keep it refrigerated. Just give it a good stir before assembling the muffins to ensure even distribution of ingredients.
Final Thoughts
There is something so wonderfully satisfying about a warm, flaky crust filled with savory chicken and veggies in each Mini Chicken Pot Pie Muffins Recipe. It combines convenience with comforting flavors in the best possible way. Whether you’re cooking for family, hosting guests, or preparing meals in advance, these mini pot pies will become a cherished favorite. Give them a try, and watch how quickly they disappear from the table!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pie Muffins offer a deliciously easy twist on the classic comfort food. Made with tender diced chicken, mixed vegetables, creamy chicken soup, and cheddar cheese all baked inside flaky biscuit dough, these bite-sized pies are perfect as a hearty snack or a quick meal.
Ingredients
Filling
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Biscuit Crust
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray to prevent sticking and ensure easy removal of the muffins.
- Mix Filling: In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful filling.
- Prepare Biscuits: Separate the biscuit dough into individual pieces. Flatten each biscuit dough piece into a 4-inch round shape. Press each round firmly into the bottom and up the sides of each muffin cup to form a crust that will hold the filling.
- Assemble and Bake: Spoon the chicken mixture into each biscuit-lined muffin cup, filling them all the way to the top. Bake in the preheated oven for 15-18 minutes, or until the biscuits turn golden brown and the filling is hot and bubbly, indicating the muffins are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes. This cooling time helps the filling to set slightly and makes the muffins easier to handle before serving.
Notes
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- For a lower sodium option, use reduced-sodium soup and unsalted biscuits.
- Feel free to add herbs such as thyme or parsley for extra flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the filling.
- These muffins can be made ahead and reheated in the oven for a quick meal.
