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Mini Chicken Pot Pie Muffins with flaky crust and savory filling
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Mini Chicken Pot Pie Muffins

Delightful bite-sized muffins filled with creamy chicken and vegetables, perfect for family dinners or gatherings.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Bite-sized Snacks, Chicken Pot Pie Muffins, comfort food, easy recipe
Servings: 12 muffins
Calories: 200kcal

Ingredients

Filling

  • 2 cups cooked diced chicken Juicy and tender, chicken brings a hearty element.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Adds color, crunch, and sweetness.
  • 1 can cream of chicken soup (10.5 oz) Creates a creamy base for the filling.
  • 1 cup shredded cheddar cheese Enhances flavor and provides a gooey texture.
  • 1/2 tsp garlic powder Adds aromatic goodness.
  • 1/2 tsp onion powder Brings depth to the flavor.
  • to taste salt and pepper Essential for balancing flavors.

Base

  • 1 can refrigerated biscuit dough (16.3 oz) Forms the flaky and crispy vessel.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a muffin tin.
  • In a large mixing bowl, combine the chicken, mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  • Open the can of biscuit dough and flatten each biscuit into a 4-inch round.
  • Press each biscuit round into the greased muffin cups, covering the bottom and sides.

Assembly and Baking

  • Spoon the chicken mixture into each biscuit cup, being careful not to overfill.
  • Bake for 15–18 minutes, or until the biscuit tops are golden brown and the filling is bubbly.
  • Let the muffins rest in the tin for a few minutes before removing them.
  • Serve warm and enjoy!

Notes

Experiment with spices and customize your fillings. Use leftover chicken or different vegetables.