These Mini Chicken Pot Pies Muffins are a fun twist on the classic comfort food, perfect for busy weeknights or meal prep. With a delicious mix of shredded chicken, veggies, and a creamy sauce, all encased in a flaky biscuit crust, these bite-sized pot pies are an absolute crowd-pleaser. I love making them because they’re easy to serve, super satisfying, and can be enjoyed by everyone in the family.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup diced onion
1 cup chicken broth
1/2 cup milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated biscuit dough (8 biscuits)
1 egg, beaten (for brushing)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the chicken broth and milk, stirring until the mixture thickens and is smooth.
Add the shredded chicken, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat.
Unroll the biscuit dough and cut each biscuit into four pieces.
Press each piece of dough into the bottom and up the sides of each muffin cup.
Spoon the chicken and vegetable mixture evenly into the muffin cups, pressing down slightly.
Top each muffin with a small piece of dough, pinching the edges to seal.
Brush the tops with the beaten egg and bake for 20-25 minutes, or until the biscuits are golden brown.
Let the mini pot pies cool for a few minutes before serving.
Servings and timing
Servings: 12 mini pot pies
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Swap the chicken: If you prefer, you can substitute the chicken with turkey or rotisserie chicken for added convenience.
Vegetarian version: Skip the chicken and use a variety of vegetables such as mushrooms, zucchini, or sweet potatoes to make a delicious vegetarian alternative.
Spicy kick: Add a bit of cayenne pepper or hot sauce to the chicken mixture if you like a little heat.
Dough alternatives: If you prefer something flakier, you can use puff pastry instead of biscuit dough.
Storage/Reheating
Storage: Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave them for 1-2 minutes, but the biscuit crust may lose some of its crispness.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the filling mixture.
Can I make these mini pot pies ahead of time?
Definitely! You can prepare the chicken and vegetable mixture in advance and store it in the fridge for up to 1 day. Just assemble the pot pies when you’re ready to bake them.
Can I freeze these mini pot pies?
Yes, these pot pies freeze well. After baking, let them cool completely, then wrap them tightly in plastic wrap and foil before freezing. To reheat, bake from frozen at 375°F (190°C) for about 30-35 minutes.
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! If you prefer to make your own biscuit dough, it will work just as well. Just ensure it’s the right consistency for pressing into muffin cups.
Can I add more vegetables to the filling?
Of course! Feel free to add your favorite vegetables like mushrooms, spinach, or bell peppers. Just make sure they’re chopped small enough to fit in the muffin cups.
Conclusion
These Mini Chicken Pot Pies Muffins are an easy, fun, and satisfying way to enjoy the flavors of a classic chicken pot pie. They’re perfect for meal prep, a family dinner, or even a party appetizer. With their creamy filling and flaky biscuit crust, they’re sure to become a favorite in my recipe collection!
📖 Recipe:
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Mini Chicken Pot Pies Muffins
- Total Time: 35 minutes
- Yield: 12 mini pot pies
- Diet: Gluten Free
Description
These Mini Chicken Pot Pies Muffins are a fun twist on the classic comfort food, perfect for busy weeknights or meal prep. With shredded chicken, veggies, and creamy sauce encased in a flaky biscuit crust, they’re a crowd-pleaser for everyone.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup diced onion
1 cup chicken broth
1/2 cup milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated biscuit dough (8 biscuits)
1 egg, beaten (for brushing)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
- Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the chicken broth and milk, stirring until the mixture thickens and is smooth.
- Add the shredded chicken, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat.
- Unroll the biscuit dough and cut each biscuit into four pieces.
- Press each piece of dough into the bottom and up the sides of each muffin cup.
- Spoon the chicken and vegetable mixture evenly into the muffin cups, pressing down slightly.
- Top each muffin with a small piece of dough, pinching the edges to seal.
- Brush the tops with the beaten egg and bake for 20-25 minutes, or until the biscuits are golden brown.
- Let the mini pot pies cool for a few minutes before serving.
Notes
For a vegetarian version, use a variety of vegetables such as mushrooms, zucchini, or sweet potatoes in place of the chicken.
If you want a spicy kick, add a bit of cayenne pepper or hot sauce to the chicken mixture.
You can substitute puff pastry for a flakier dough option instead of biscuit dough.
These mini pot pies can be frozen after baking; just wrap them tightly and bake from frozen when needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
