Mini Chicken Pot Pie Muffins
Small bites, BIG comfort flavor
Description
These Mini Chicken Pot Pie Muffins pack all the creamy, savory goodness of classic chicken pot pie into perfectly portioned muffin-sized bites. They’re flaky on the outside, rich and comforting on the inside, and incredibly easy to make. Perfect for weeknight dinners, meal prep, parties, or anytime you want comfort food without committing to a full pie.
Ingredients
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1 package refrigerated biscuit dough (8-count), quartered
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1½ cups cooked chicken, diced or shredded
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1 can (10.5 oz) cream of chicken soup
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½ cup shredded cheddar or mozzarella cheese
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black pepper
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¼ teaspoon salt
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1 tablespoon melted butter (for greasing)
Optional:
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Fresh thyme or parsley
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A pinch of poultry seasoning
Directions
1️⃣ Preheat & Prep
Preheat oven to 375°F (190°C). Grease a standard muffin tin with melted butter or nonstick spray.
2️⃣ Make the Filling
In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, cheese, garlic powder, onion powder, salt, and pepper until well combined.
3️⃣ Add the Biscuit Dough
Gently fold the quartered biscuit pieces into the filling, making sure everything is coated evenly.
4️⃣ Fill the Muffin Cups
Scoop the mixture evenly into muffin cups, filling each almost to the top.
5️⃣ Bake
Bake for 22–25 minutes, or until golden brown and bubbly. Let cool for 5 minutes before removing from the pan.
6️⃣ Serve Warm
Serve immediately or let cool slightly for grab-and-go comfort bites.
Serving Ideas
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With a simple side salad
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Alongside mashed potatoes
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As party appetizers
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Packed for lunchboxes