Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a fun, bite-sized take on the classic comfort food. These mini pot pies are made using biscuit dough and filled with a creamy chicken and vegetable mixture, making them perfect for quick weeknight dinners, lunchboxes, or party snacks.

Why You’ll Love This Recipe

• Individual portions – easy to serve, great for kids and adults alike
• Quick and simple – made with store-bought dough and easy ingredients
• Perfect for leftovers – use up leftover chicken or veggies
• Freezer-friendly – make ahead and freeze for later
• Comfort food favorite – warm, creamy, and delicious every time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, diced or shredded
• Frozen mixed vegetables (peas, carrots, corn), thawed
• Condensed cream of chicken soup
• Refrigerated biscuit dough (like Pillsbury Grands)
• Salt and pepper to taste
• Cooking spray or melted butter (for brushing)

Directions

1. Preheat Oven
   Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
2. Make the Filling
   In a bowl, combine the cooked chicken, thawed vegetables, and cream of chicken soup. Season with salt and pepper.
3. Prepare the Biscuit Dough
   Separate biscuit dough into individual pieces. Flatten each biscuit into a 4–5 inch circle. Press one circle into each muffin cup, covering the bottom and sides.
4. Fill the Cups
   Spoon the chicken mixture into each biscuit-lined muffin cup until nearly full.
5. Top (Optional)
   You can pinch the dough slightly over the top of the filling or leave it open-faced. Brush tops with melted butter if desired.
6. Bake
   Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
7. Cool and Serve
   Let the pot pies cool in the pan for a few minutes before removing. Serve warm.

Servings and Timing

• Servings: 8–10 mini pot pies
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Cheesy Pot Pies: Stir in shredded cheddar or mozzarella
• Herbed Filling: Add thyme, parsley, or garlic powder for extra flavor
• Veggie-Packed: Include spinach, mushrooms, or broccoli
• Spicy Twist: Add a pinch of cayenne or diced jalapeños
• Low-carb version: Use cauliflower crust or skip the bottom biscuit and just top with dough

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days
• Reheating: Reheat in a 350°F oven for 10–12 minutes or microwave for 1–2 minutes
• Freezing: Freeze baked pies for up to 2 months. Reheat from frozen at 350°F for 20–25 minutes

FAQs

Can I use homemade biscuit dough?

Yes! Just roll it out thinly and follow the same steps.

What other soups can I use?

Cream of mushroom or cream of celery work well too.

Can I make these ahead of time?

Yes, assemble them a few hours in advance and store in the fridge until ready to bake.

How do I keep the bottoms from getting soggy?

Pre-bake the biscuit dough for 3–4 minutes before adding the filling if desired.

Can I use puff pastry?

Yes! Puff pastry works well but may need a slightly different baking time.

Are these good for meal prep?

Absolutely—they store and reheat well and are great for packed lunches.

Can I make these vegetarian?

Yes, just omit the chicken and use extra veggies or beans.

What goes well with these?

Serve with a light salad, coleslaw, or roasted vegetables.

How do I get them out of the tin easily?

Let them cool for a few minutes and run a butter knife around the edges.

Can I double the recipe?

Yes! Just prepare two muffin tins or bake in batches.

Conclusion

Muffin Tin Chicken Pot Pies are a simple, satisfying spin on a classic favorite. Perfectly portioned and packed with creamy chicken filling, these mini pies are great for feeding a crowd or stocking your freezer. Quick to make and always a hit—this is comfort food made easy.

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