Mini Chicken Pot Pie Muffins

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Mini Chicken Pot Pie Muffins: Bite-Sized Comfort Food Perfection

If you love cozy, comforting meals but want something fun, practical, and just the right size for sharing (or snacking!), these Mini Chicken Pot Pie Muffins are about to become your new favorite. With a flaky golden crust and creamy, savory filling, these individual pot pies deliver all the classic flavor of the traditional dish—wrapped up in a perfectly handheld muffin-sized bite.

These are ideal for busy weeknights, lunchboxes, or even as a crowd-pleasing appetizer at your next gathering. Plus, they’re an excellent way to use up leftover chicken or turkey!

Makes: 12 Mini Pot Pie Muffins

Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

  • 1 cup cooked chicken, diced (or leftover turkey)
  • 1 cup frozen mixed vegetables, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup shredded cheddar cheese
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 package (16.3 oz) refrigerated biscuit dough (8 biscuits)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Prepare filling: In a large bowl, combine diced chicken, thawed vegetables, cream of chicken soup, cheddar cheese, thyme, salt, and pepper. Mix until fully blended.
  3. Shape the crusts: Separate biscuit dough into 8 biscuits. Cut 4 of the biscuits in half so you have 12 portions. Flatten each biscuit portion into a 4-inch circle using your hands or a rolling pin.
  4. Line muffin cups: Press one flattened biscuit into each muffin cup, pressing up the sides to form a shell.
  5. Fill and bake: Spoon the chicken mixture evenly into each biscuit cup. Bake for 20–25 minutes, or until the biscuit edges are golden and the filling is hot and bubbly.
  6. Cool slightly before removing from the tin. Serve warm.

Variations & Tips

  • Vegetarian twist: Swap out the chicken for sautéed mushrooms, bell peppers, or zucchini.
  • Cheese lovers: Try mozzarella, provolone, or pepper jack for a different flavor profile.
  • Alternative crust: Crescent roll dough makes a lighter, flakier version.
  • Add a crunch: Sprinkle a little crushed cracker topping or fried onions on top before baking.
  • Meal idea: Pair with a green salad or a bowl of soup for a complete comfort food dinner.

These mini pot pie muffins are freezer-friendly too—just bake, cool, and store in an airtight container. Reheat in the oven or microwave for an easy meal anytime

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