If you’ve ever wished for all the comforting flavors of chicken pot pie but in a cute, handheld package, then this Mini Chicken Pot Pie Muffins Recipe is about to become your new obsession. These little gems pack tender chicken, creamy sauce, and veggies inside a perfectly golden biscuit crust, making them a delightful snack, lunch, or dinner option that’s as fun to make as it is to eat. Trust me, once you try these, you’ll wonder why you ever made a regular chicken pot pie the traditional way!
Ingredients You’ll Need
Getting started on this Mini Chicken Pot Pie Muffins Recipe is a breeze because the ingredients are straightforward and familiar, yet each plays a starring role in building those rich, hearty flavors and that comforting texture you crave.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the onions perfectly.
- 1/2 small onion, finely diced: Brings a gentle sweetness and depth when sautéed.
- 1/2 cup frozen peas and carrots: These colorful veggies offer a pop of texture and a touch of natural sweetness.
- 1 1/2 cups cooked shredded chicken: The tender protein hero of the dish that makes the muffins hearty and satisfying.
- 1/3 cup chicken broth: Keeps the filling moist and adds savory flavor.
- 1/3 cup cream cheese: Creates a luxuriously creamy texture that binds everything together.
- 1/2 teaspoon garlic powder: Gives a gentle aromatic kick without overpowering the other flavors.
- Salt and black pepper to taste: Essential seasonings to balance and enhance the entire filling.
- 1 can (8-count) refrigerated biscuit dough: The buttery base that becomes your golden, flaky crust around all that goodness.
- 1/2 cup shredded cheddar cheese: Melts on top for a gooey, flavorful finish.
- Chopped parsley for garnish (optional): A fresh, bright touch that makes them look as good as they taste.
How to Make Mini Chicken Pot Pie Muffins Recipe
Step 1: Prepare your muffin tin and ingredients
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin; this prevents sticking and helps with easy cleanup. Once everything is prepped, your cooking flow will be smooth and stress-free, setting the stage for delicious results.
Step 2: Sauté the aromatics and veggies
Heat the olive oil in a skillet over medium heat. Toss in the finely diced onion and sauté it for 2 to 3 minutes until it becomes soft and translucent. Then add the frozen peas and carrots, cooking them for another 2 minutes. This step enhances the sweetness of the onions and softens the veggies just right.
Step 3: Make the creamy chicken filling
Stir in the shredded chicken along with the chicken broth and cream cheese. Mix everything until the cream cheese melts and blends into a creamy, flavorful filling. Sprinkle in garlic powder, salt, and black pepper, adjusting the seasoning to your liking. This luscious mixture is what makes the Mini Chicken Pot Pie Muffins Recipe so irresistible.
Step 4: Prepare the biscuit crusts
Separate the biscuit dough and gently flatten each round slightly with your hands. Press each flattened biscuit into the bottom and up the sides of each muffin cup, forming little crusts that will hold all the tasty filling inside.
Step 5: Fill and top the muffins
Spoon the chicken and veggie mixture evenly into each biscuit-lined muffin cup. Generously sprinkle the shredded cheddar cheese on top for a golden, melty finish that’s absolutely mouthwatering.
Step 6: Bake to perfection
Bake the muffins for 15 to 18 minutes, or until the biscuits are golden brown and fully cooked. Let them cool for a few minutes before removing them from the tin to avoid breaking the crust. If you want, sprinkle chopped parsley on top for a fresh, vibrant touch.
How to Serve Mini Chicken Pot Pie Muffins Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or even a pinch of cracked black pepper on top makes these muffins look irresistible and adds a hint of freshness that brightens the dish. You can also drizzle a little hot sauce or serve with a creamy ranch dip if you like a bit of a kick.
Side Dishes
Mini Chicken Pot Pie Muffins pair wonderfully with crisp green salads or a side of roasted vegetables to balance out the richness. For a cozy meal, a bowl of tomato soup or a fresh fruit salad makes a lovely accompaniment too.
Creative Ways to Present
Arrange the muffins on a rustic wooden board with bowls of dipping sauces like honey mustard or spicy aioli. For parties, serve on tiered platters with toothpicks for easy grabbing. These also make fantastic lunchbox treats stacked with some crunchy celery sticks or pickle spears on the side.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Mini Chicken Pot Pie Muffins Recipe, store them in an airtight container in the refrigerator for up to 3 days. They keep their flavor and texture beautifully so you can enjoy tasty quick bites later in the week.
Freezing
These muffins freeze wonderfully! After baking, let them cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months, making them perfect for meal prep or unexpected company.
Reheating
To reheat, simply warm the muffins in a preheated oven at 350°F (175°C) for about 10-12 minutes until heated through and the crust is crisp again. You can also microwave them for a quick fix, but the crust won’t stay as flaky.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover or rotisserie chicken works perfectly in this Mini Chicken Pot Pie Muffins Recipe, making it even easier to whip up a comforting meal without extra cooking.
Is there a vegetarian alternative for the filling?
Yes, you can replace the chicken with a mix of hearty mushrooms, potatoes, and more veggies. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version everyone will enjoy.
Can I substitute the biscuit dough with pie crust?
You can try using pie crust instead of biscuits, though the texture will be a bit different. Pie crust gives a flakier, more delicate shell, perfect if that’s your preference.
How spicy can I make these muffins?
The recipe is mild and kid-friendly by default, but adding a pinch of chili flakes or a dash of cayenne to the filling will bring some heat without overwhelming the flavors.
Are Mini Chicken Pot Pie Muffins gluten-free?
The traditional recipe uses refrigerated biscuit dough, which usually contains gluten. However, you can substitute with a gluten-free biscuit or pie crust dough to make it suitable for gluten-sensitive diets.
Final Thoughts
Making this Mini Chicken Pot Pie Muffins Recipe is such a joyous experience, not just because of how delicious the results are but also how simple and quick it comes together. These muffins capture all the cozy, creamy, and savory goodness of classic chicken pot pie in a perfectly portable size. Give this recipe a try—you won’t regret adding this delightful dish to your recipe rotation!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 mini pot pies
- Category: Main Course, Snack
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
These Mini Chicken Pot Pie Muffins are a delicious and convenient twist on the classic chicken pot pie. Baked in a muffin tin with a flaky biscuit crust, they’re filled with a creamy mixture of shredded chicken, peas, carrots, and cheese, making them perfect for lunches, snacks, or a quick dinner.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 1/2 cup frozen peas and carrots
- 1 1/2 cups cooked shredded chicken
- 1/3 cup chicken broth
- 1/3 cup cream cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Crust and Topping
- 1 can (8-count) refrigerated biscuit dough
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, warm the olive oil and sauté the finely diced onion for 2–3 minutes until softened and fragrant.
- Add peas and carrots: Stir in the frozen peas and carrots and cook for an additional 2 minutes to thaw and combine flavors.
- Make filling mixture: Add the shredded chicken, chicken broth, and cream cheese to the skillet, stirring until the mixture becomes smooth and creamy. Season with garlic powder, salt, and black pepper to taste, then remove from heat.
- Prepare biscuit crusts: Separate the biscuit dough and slightly flatten each round. Press each biscuit into the bottom and up the sides of the muffin cups, forming small crusts for the filling.
- Fill muffins: Spoon the chicken mixture evenly into each biscuit-lined muffin cup, filling almost to the top.
- Add cheese topping: Sprinkle shredded cheddar cheese over each filled muffin cup for a melty, flavorful finish.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the biscuits are golden brown and cooked through.
- Cool and garnish: Allow the muffins to cool slightly before removing from the tin. Garnish with chopped parsley if desired and serve warm.
Notes
- You can use rotisserie chicken for convenience, saving time in preparation.
- These mini pot pie muffins reheat well, making them an excellent lunchbox or snack option.
- To make ahead, assemble the filling up to 2 days in advance and keep it refrigerated before baking.
