Mini Chicken Pot Pie Muffins

Delightful bite-sized muffins that encapsulate the classic flavors of traditional chicken pot pie, perfect for busy families and gatherings.

Prep Time15

Cook Time18

Total Time33

Course: Appetizer, Main Dish, Snack

Cuisine: American

Keyword: comfort food, Easy Dinner, Family Recipe, Mini Chicken Pot Pie, Pot Pie Muffins

Servings: 12 muffins

Calories: 220kcal

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

1 can (16.3 oz) refrigerated biscuit dough These flaky biscuits serve as the crust.

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.

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.

Make ahead by preparing the filling in advance. Customize with your favorite veggies or add crushed crackers for extra crunch.