These Mini Chicken Pot Pie Muffins are the ultimate comfort food in bite-sized portions. With flaky biscuit dough filled with a savory blend of creamy chicken, vegetables, and potatoes, they make for an easy and satisfying meal or snack. Perfect for busy weeknights or as a party appetizer, these mini pot pies come together quickly using a few simple ingredients.
Ingredients:
- 2 cans (8 count) jumbo biscuits
- 1 can cream of chicken with herbs
- 1 cup cooked, chopped or shredded chicken
- 1 cup mixed, thawed veggies (peas and carrots)
- 1 can diced new potatoes, drained
- 1-2 tablespoons sour cream
- Pepper, to taste
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Spray two muffin pans with non-stick cooking spray or lightly grease them with oil to prevent sticking.
Step 2: Prepare the Biscuit Cups
Take each jumbo biscuit from the can and press it into the muffin cups. Use your fingers to shape the biscuit dough into a cup, making sure to form raised edges around the sides. This will create the base for your mini chicken pot pies.
Step 3: Make the Filling
In a medium-sized bowl, combine the following:
- 1 can of cream of chicken with herbs: This adds a creamy base and lots of flavor.
- 1 cup of cooked, chopped or shredded chicken: You can use rotisserie chicken, leftover chicken, or any cooked chicken you have on hand.
- 1 cup of mixed thawed veggies (peas and carrots): Make sure they’re thawed and drained well before mixing them in.
- 1 can of diced new potatoes, drained: These add heartiness to the filling.
- 1-2 tablespoons of sour cream: This gives the mixture extra creaminess.
- Pepper to taste: Feel free to add a pinch of salt or additional seasoning if needed.
Mix everything together until well combined.
Step 4: Fill the Biscuit Cups
Spoon a few tablespoons of the prepared filling into each biscuit cup. Be generous and fill them to the top, as the filling will settle slightly during baking.
Step 5: Bake the Mini Pot Pies
Place the muffin pans in the preheated oven and bake for 20-25 minutes, or until the biscuit dough is golden brown and cooked through, and the filling is bubbly and heated thoroughly.
Step 6: Serve
Once done, remove the muffin pans from the oven and let the mini chicken pot pies cool slightly in the pan before serving. They are best enjoyed warm, but they also taste great at room temperature.
Serving Suggestions:
These Mini Chicken Pot Pie Muffins are incredibly versatile and can be served in a variety of ways:
- Party Appetizer: Serve them as an easy finger food at parties or gatherings.
- Weeknight Dinner: Pair them with a fresh salad or roasted vegetables for a quick and hearty meal.
- Lunch: Pack them up for a tasty lunch at work or school.
Helpful Tips:
- Customizing the Filling: Feel free to switch up the vegetables based on your preference. You can add corn, green beans, or even sautéed onions and mushrooms for a twist.
- Chicken Options: Rotisserie chicken works great for this recipe, or you can quickly cook and shred chicken breasts or thighs.
- Biscuit Alternatives: If you prefer, you can use homemade biscuit dough or even puff pastry instead of canned biscuits for a flakier texture.
- Make-Ahead: You can make the filling a day ahead and refrigerate it. When you’re ready to bake, just prepare the biscuit cups, fill them, and pop them into the oven.
- Freezing: These mini pot pies can be frozen for later use. Bake them first, then allow them to cool completely before storing in an airtight container or freezer bag. Reheat them in the oven or microwave when you’re ready to eat.
Nutritional Information (Per Serving):
- Calories: 210 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 2g
- Sodium: 540mg
Time:
- Prep Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 16 mini pot pies
In conclusion, these Mini Chicken Pot Pie Muffins are a fun and delicious twist on traditional pot pie. They’re easy to make, kid-friendly, and perfect for any occasion. With a tender biscuit crust and a rich, savory filling, these little pot pies are sure to become a family favorite!
Recipe Card
Mini Chicken Pot Pie Muffins Recipe
Ingredients
- – 2 cans 8 count jumbo biscuits
- – 1 can cream of chicken with herbs
- – 1 cup cooked chopped or shredded chicken
- – 1 cup mixed thawed veggies (peas and carrots)
- – 1 can diced new potatoes drained
- – 1-2 tablespoons sour cream
- – Pepper to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to **375°F (190°C)**. Spray two muffin pans with non-stick cooking spray or lightly grease them with oil to prevent sticking.
Step 2: Prepare the Biscuit Cups
- Take each jumbo biscuit from the can and press it into the muffin cups. Use your fingers to shape the biscuit dough into a cup, making sure to form raised edges around the sides. This will create the base for your mini chicken pot pies.
Step 3: Make the Filling
- In a medium-sized bowl, combine the following:
- – **1 can of cream of chicken with herbs**: This adds a creamy base and lots of flavor.
- – **1 cup of cooked, chopped or shredded chicken**: You can use rotisserie chicken, leftover chicken, or any cooked chicken you have on hand.
- – **1 cup of mixed thawed veggies (peas and carrots)**: Make sure they’re thawed and drained well before mixing them in.
- – **1 can of diced new potatoes**, drained: These add heartiness to the filling.
- – **1-2 tablespoons of sour cream**: This gives the mixture extra creaminess.
- – **Pepper to taste**: Feel free to add a pinch of salt or additional seasoning if needed.
- Mix everything together until well combined.
Step 4: Fill the Biscuit Cups
- Spoon a few tablespoons of the prepared filling into each biscuit cup. Be generous and fill them to the top, as the filling will settle slightly during baking.
Step 5: Bake the Mini Pot Pies
- Place the muffin pans in the preheated oven and bake for **20-25 minutes**, or until the biscuit dough is golden brown and cooked through, and the filling is bubbly and heated thoroughly.
Step 6: Serve
- Once done, remove the muffin pans from the oven and let the mini chicken pot pies cool slightly in the pan before serving. They are best enjoyed warm, but they also taste great at room temperature.