Mini Chicken Pot Pie Muffins
Mini Chicken Pot Pie Muffins are the perfect comforting dish that brings a nostalgic smile to everyone’s face. This delightful little treat encapsulates the classic flavors of a traditional chicken pot pie, all wrapped up in a convenient muffin shape. Whether you’re looking to impress guests at a gathering or just want an easy weeknight dinner that the whole family will love, these bite-sized pies are incredibly easy to make. With their creamy texture, juicy chicken, and crispy golden biscuit crust, they are a wonderful way to cozy up any day of the week. In this step-by-step recipe, you’ll find just how simple it is to prepare this delicious meal, perfect for busy families!
Why You’ll Love This Recipe
There are numerous reasons why Mini Chicken Pot Pie Muffins should find a spot in your recipe rotation! First and foremost, the prep and cooking time are minimal, making it an excellent choice for those busy evenings. With only a handful of ingredients, you can whip up a crowd-pleasing dish that is both filling and delicious. Additionally, these mini muffins can be served as an appetizer, a main dish, or even a snack, which makes them a versatile option for any occasion. Not only are they easy to make, but they also carry the heartwarming comfort of a home-cooked meal, making them a favorite among kids and adults alike.
Ingredients
For this recipe, you will need:
- 2 cups cooked diced chicken: Tender, juicy pieces of chicken form the hearty base of this muffin.
- 1 cup frozen mixed vegetables (peas, carrots, corn): These colorful veggies add a hint of sweetness and a pop of color.
- 1 can (10.5 oz) cream of chicken soup: This creamy soup not only binds the filling together but also enhances its flavor with richness.
- 1 cup shredded cheddar cheese: Melty, gooey cheese complements the creamy filling, making every bite decadent.
- 1/2 tsp garlic powder & 1/2 tsp onion powder: These aromatic spices add a savory depth to the overall dish.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together.
- 1 can (16.3 oz) refrigerated biscuit dough: These flaky biscuits serve as the perfect crust—golden and crispy on the outside, soft and tender on the inside.
Step-by-Step Directions
Preheat your oven. Set the oven temperature to 375°F (190°C) to ensure it’s hot and ready for baking.
Prepare the muffin tin. Lightly grease the muffin tin with cooking spray or oil to prevent sticking.
Create the filling. In a large mixing bowl, combine the cooked diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
Prepare the biscuit dough. Open the can of refrigerated biscuit dough and separate the dough into individual biscuits. For each biscuit, flatten it into a 4-inch round using your hands or a rolling pin.
Form the crust. Carefully press each flattened biscuit into the muffin cups, forming a base and sides for your mini pot pie.
Fill the cups. Spoon the chicken mixture generously into each biscuit-lined cup, taking care not to overfill.
Bake. Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and the filling is bubbly.
Cool and serve. Once baked, allow the muffin tin to cool for a few minutes before gently removing the mini pot pies. Serve warm and enjoy!
Tips & Tricks
- Make Ahead: You can prepare the filling in advance and assemble the muffins just before baking.
- Customize: Feel free to customize the filling with your favorite vegetables, such as green beans or bell peppers.
- Extra Crunch: Sprinkle some crushed crackers or breadcrumbs on top before baking for an added crunch.
- Cheese Varieties: Experiment with different types of cheese like mozzarella or pepper jack for a unique flavor twist.
Serving Suggestions & Pairings
Mini Chicken Pot Pie Muffins are versatile and can be served in various ways. They are ideal for game nights, potluck gatherings, or family dinners. Pair them with a fresh garden salad drizzled with vinaigrette for a well-rounded meal. You can also serve a side of cranberry sauce or your favorite dipping sauce to elevate the flavor even further. These muffins are a fantastic choice for gatherings, and they’re sure to disappear fast!
Nutritional Information
These Mini Chicken Pot Pie Muffins not only taste great but are also satisfying. Each muffin contains approximately:
- Calories: 220
- Protein: 12g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 2g
Enjoy this dish as part of a balanced diet, ensuring to include plenty of veggies in your meals for added nutrition.
Storing Tips & Variations
To store leftovers, place the muffins in an airtight container and refrigerate for up to three days. If you’d like to freeze them, wrap the individual muffins in plastic wrap and store them in a freezer bag for up to two months. For reheating, place them in the oven at 350°F (175°C) for about 10–12 minutes until warmed through or microwave for about a minute.
For variations, consider using ground turkey or beef instead of chicken, or try adding spices such as curry powder for a different flavor profile. You can also make it vegetarian by swapping the chicken for more vegetables and using a vegetarian soup option.
Conclusion
Mini Chicken Pot Pie Muffins are not just a meal; they are a warm hug in muffin form. This easy recipe is perfect for anyone looking for a quick, comforting dish that pleases the whole family. Give these a try tonight, and don’t forget to share your experience!
FAQs
Can I use cooked rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds delicious flavor to the muffins.Can I make these muffins ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble them shortly before baking.What if I don’t have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a homemade version using chicken broth, milk, and a thickener like flour or cornstarch.How can I make this dish vegetarian?
Substitute the chicken with mixed vegetables or a plant-based protein and use a cream of mushroom soup.Can I bake these in mini muffin pans?
Yes, you can use a mini muffin pan, but you will need to adjust the baking time, usually reducing it to about 10-12 minutes.
Now, gather your ingredients and start making these delightful Mini Chicken Pot Pie Muffins today!
Mini Chicken Pot Pie Muffins
Ingredients
Filling ingredients
- 2 cups cooked diced chicken Tender, juicy pieces of chicken form the hearty base.
- 1 cup frozen mixed vegetables (peas, carrots, corn) These colorful veggies add a hint of sweetness.
- 1 can (10.5 oz) cream of chicken soup This creamy soup enhances the flavor.
- 1 cup shredded cheddar cheese Melty, gooey cheese complements the filling.
- 1/2 tsp garlic powder Adds savory depth.
- 1/2 tsp onion powder Adds savory depth.
- Salt and pepper, to taste
Crust ingredients
- 1 can (16.3 oz) refrigerated biscuit dough These flaky biscuits serve as the crust.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease the muffin tin with cooking spray or oil.
- In a large mixing bowl, combine the cooked diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
- Open the refrigerated biscuit dough and separate it into individual biscuits. Flatten each biscuit into a 4-inch round.
- Press each flattened biscuit into the muffin cups to form a base and sides.
- Spoon the chicken mixture generously into each biscuit-lined cup.
Baking
- Bake in the preheated oven for 15-18 minutes, or until golden brown and the filling is bubbly.
- Allow to cool for a few minutes before gently removing the mini pot pies. Serve warm.