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
Scale
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.
