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
