Mini Chicken Pot Pie Muffins
Mini Chicken Pot Pie Muffins are a fun twist on the classic chicken pot pie. Flaky biscuit dough or puff pastry holds a creamy chicken and vegetable filling, all baked in a muffin tin until golden brown. They’re portable, kid-friendly, and freezer-friendly, making them great for meal prep or entertaining.
Time Overview
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 35–37 minutes
Ingredients
For the Filling
Cooked chicken breast 2 cups, diced or shredded
Frozen mixed vegetables 1½ cups
Cream of chicken soup 1 cup
Cheddar cheese
Salt ½ tsp
Black pepper ¼ tsp
Garlic powder ¼ tsp
Onion powder ¼ tsp
For the Crust
- Refrigerated biscuit dough – 1 tube (12 biscuits) or
- Puff pastry – 1 sheet, thawed and cut into 12 squares
Instructions
Step 1 – Prepare the filling
In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, cheddar cheese, salt, pepper, garlic powder, and onion powder.
Stir until everything is evenly coated and creamy.
Step 2 – Prepare the crusts
- Preheat oven to 190°C (375°F).
- Grease a standard 12-cup muffin tin.
- If using biscuit dough: Flatten each biscuit into a 4-inch round.
- If using puff pastry: Cut into squares slightly larger than the muffin cups.
Step 3 – Assemble the pies
Press each biscuit round or puff pastry square into a muffin cup, letting the edges come up the sides.
Spoon about 2–3 tbsp of filling into each cup.
Step 4 – Bake
Bake for 20–22 minutes, until crust is golden brown and filling is bubbly.
Let cool for 5 minutes before carefully removing from the tin.
Step 5 – Serve
Serve warm on their own or with a fresh side salad.
Notes & Tips
Shortcut: Use rotisserie chicken to save time.
Extra creamy: Stir in 2–3 tbsp cream cheese to the filling.
Make ahead: Assemble and refrigerate (unbaked) for up to 24 hours before baking.
Freezing: Bake, cool completely, then freeze in an airtight container for up to 2 months. Reheat at 180°C (350°F) for 12–15 minutes.
Frequently Asked Questions
Q1: Can I make these vegetarian?
Yes — replace chicken with sautéed mushrooms or extra vegetables.
Q2: Can I use homemade pie crust?
Absolutely, just cut into rounds and press into muffin cups.
Q3: How do I prevent soggy bottoms?
Pre-bake the crusts for 4 minutes before adding the filling if you want extra crispiness.
Nutritional Value
Calories: 210 kcal
Protein: 10 g
Fat: 11 g
Carbohydrates: 18 g
Fiber: 1 g
Sodium: 480 mg