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Mini Chicken Pot Pie Muffins Recipe

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.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Mini Chicken Pot Pie Muffins Recipe

Materials

  • - 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.