Introduction
Muffin Tin Chicken Pot Pies are the perfect bite-sized comfort food that delivers all the classic flavors of a hearty chicken pot pie in a fun, portable form. With flaky, golden pastry encasing a creamy, savory chicken and vegetable filling, these little pies are both delicious and adorable. They’re ideal for a quick weeknight dinner, a party appetizer, or even a meal prep option that you can enjoy throughout the week.
These muffin tin pot pies remind me of cozy family dinners and the joy of sharing homemade meals. I first made them on a chilly evening when I wanted something warm and satisfying without spending hours in the kitchen. The buttery pastry combined with the creamy filling made them an instant hit. Plus, their individual size means everyone gets their own perfect portion, and there’s no messy slicing required.
Muffin Tin Chicken Pot Pies are wonderfully versatile. You can customize the filling with your favorite vegetables or even use leftover turkey for a post-holiday treat. They’re great fresh out of the oven, but they also reheat beautifully, making them a convenient option for busy days. Whether served as a main dish with a side salad or as part of a buffet spread, these mini pot pies are guaranteed to be a crowd-pleaser.
Perfect for:
- Family dinners
- Meal prepping
- Party appetizers
- Kid-friendly snacks
- Potluck gatherings
Why You’ll Love This Recipe
- Mini Size, Big Flavor: All the comfort of chicken pot pie in a fun, portable format.
- Quick and Easy: Uses pre-made dough and rotisserie chicken for faster preparation.
- Freezer-Friendly: Great for make-ahead meals and reheating later.
- Versatile: Easily customizable with different fillings and ingredients.
- Kid-Approved: Fun to eat and perfect for picky eaters.
Preparation and Cooking Time
- Total Time: 35 minutes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Servings: 12 mini pies
- Calories per serving: Approximately 250-280 calories
- Key Nutrients: Protein: 15g, Carbs: 22g, Fat: 12g
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package (16 oz) refrigerated biscuit dough
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (optional, for garnish)
Ingredient Highlights
- Shredded Chicken: Provides lean protein and rich flavor. Pre-cooked options save time.
- Frozen Mixed Vegetables: Quick and easy way to add texture, color, and nutrients.
- Cream of Chicken Soup: Creates a creamy, savory filling with minimal effort.
- Biscuit Dough: Flaky and buttery crust that’s simple to prepare.
- Cheddar Cheese: Optional but adds a delicious cheesy twist.
Step-by-Step Instructions
Prepare the Filling:
- Mix Ingredients: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
Prepare the Dough:
- Roll Out Biscuits: Flatten each biscuit slightly with your hands or a rolling pin to form a larger circle.
- Grease Muffin Tin: Lightly coat a 12-cup muffin tin with non-stick spray.
- Form the Crusts: Press one flattened biscuit into each muffin cup, gently molding it to fit and creating a well in the center.
Assemble the Pies:
- Fill the Crusts: Spoon 2-3 tablespoons of the chicken mixture into each dough cup.
- Add Cheese (Optional): Sprinkle shredded cheddar cheese on top of each pie for extra flavor.
Bake the Pies:
- Bake: Preheat oven to 375°F and bake for 18-20 minutes, or until the biscuit dough is golden brown and cooked through.
- Cool Slightly: Allow pies to cool in the muffin tin for 5 minutes before removing.
Garnish and Serve:
- Garnish: Sprinkle with fresh parsley for a pop of color and flavor.
- Serve Warm: Enjoy fresh out of the oven or pack them for later!
How to Serve
Serve these Muffin Tin Chicken Pot Pies in a variety of ways to suit any occasion:
- Family Dinner: Plate 2-3 pies with a fresh side salad or roasted vegetables.
- Appetizer Spread: Arrange on a platter with dipping sauces for parties.
- Lunchboxes: Pack in lunchboxes with fruit and a yogurt cup for a balanced meal.
- Brunch Table: Pair with soups or salads for a complete brunch menu.
Additional Tips
- Use Rotisserie Chicken: Saves time without sacrificing flavor.
- Thaw Vegetables: Briefly rinse frozen vegetables under warm water to thaw quickly.
- Don’t Overfill: Avoid spilling over the dough by keeping fillings level with the top.
- Customize Fillings: Try turkey, ham, or mushrooms for different flavors.
- Test Doneness: Ensure the biscuit bottoms are cooked through before removing from the oven.
Recipe Variations
- Buffalo Chicken Pot Pies: Add buffalo sauce and blue cheese crumbles for a spicy kick.
- Turkey Pot Pies: Substitute chicken with leftover turkey.
- Vegetarian Version: Use sautéed mushrooms, spinach, and cream of mushroom soup.
- Cheesy Broccoli Filling: Mix in chopped broccoli and extra cheddar for a cheesy twist.
- BBQ Chicken Pies: Toss chicken in barbecue sauce and add shredded mozzarella.
- Italian Style Pies: Add marinara sauce, Italian seasoning, and mozzarella cheese.
- Southwestern Flavor: Incorporate black beans, corn, and taco seasoning.
- Breakfast Pies: Use scrambled eggs, bacon, and cheese for a morning version.
- Spicy Jalapeño Pies: Add chopped jalapeños and pepper jack cheese for heat.
- Mini Shepherd’s Pies: Replace chicken with ground beef and top with mashed potatoes.
Freezing and Storage
- Freezing: Assemble and bake the pies, then let them cool completely. Freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warm.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Special Equipment
- Muffin Tin: Ensures perfect portions and easy baking.
- Rolling Pin: Helps flatten biscuit dough evenly.
- Mixing Bowl: Ideal for preparing the filling quickly.
- Measuring Cups and Spoons: Ensures precise measurements.
- Spatula or Spoon: Useful for scooping filling into muffin cups.
- Pastry Brush: Can be used to brush melted butter over the dough for added flavor.
- Cooling Rack: Allows pies to cool evenly and prevents soggy bottoms.
- Sharp Knife: Useful for chopping fresh parsley or slicing vegetables.
- Non-stick Spray: Prevents sticking and ensures easy removal.
- Oven Mitts: Essential for safely handling hot muffin tins.
FAQ Section
- Can I use crescent roll dough instead of biscuits?
Yes, crescent dough works well but may require slightly longer baking. - Can I freeze unbaked pies?
Yes, freeze assembled pies before baking. Add 5-7 extra minutes to bake time when cooking from frozen. - What’s the best way to reheat?
Reheat in a 350°F oven for 10 minutes or microwave for 1-2 minutes. - Can I make these gluten-free?
Absolutely! Use gluten-free biscuit dough or pie crust alternatives. - Do I need to pre-cook the vegetables?
No, frozen vegetables cook perfectly in the filling during baking.
Conclusion
Muffin Tin Chicken Pot Pies are a delightful way to enjoy the comforting flavors of a classic pot pie in a fun, individually portioned format. With their golden, flaky crust and creamy, savory filling, these mini pies deliver all the warmth and satisfaction of traditional comfort food in a bite-sized package.
What makes this recipe truly special is its convenience and versatility. Perfect for meal prep, family dinners, or even casual gatherings, these muffin tin pies can be customized to suit your preferences—swap out the chicken for turkey or add your favorite vegetables for a personal touch.
Whether you’re looking for a quick weeknight dinner or a charming addition to your next potluck, Muffin Tin Chicken Pot Pies are sure to impress. I can’t wait for you to try them! Be sure to share your creations and tag me on social media—I love seeing your delicious spins on this recipe. Enjoy every comforting bite!
