Mini Chicken Pot Pies Muffins Recipe

Why Make This Recipe

Mini Chicken Pot Pie Muffins are a delightful twist on the classic dish. They are perfect for lunch, dinner, or even a snack.

These bite-sized treats combine the comforting flavors of chicken, creamy sauce, and veggies, all wrapped in a flaky crust.

They are easy to make and fun to eat, making them a great option for both kids and adults. Plus, they are a fantastic way to use up leftover chicken!

Print Recipe

Mini Chicken Pot Pies Muffins

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time49 minutes mins

Ingredients

• Refrigerated biscuit dough or puff pastry sheets.
• Crescent roll dough works in a pinch though you’ll want to be mindful of rolling it into the correct shape.
• Ideally use leftover rotisserie chicken which brings extra flavor. boil or bake chicken breasts, then shred them.
• Frozen peas
• chopped carrots celery, onions
• Cream of chicken soup
• Milk or half-and-half: Used to thin out the cream of chicken soup and create a cohesive filling. You can substitute half-and-half for a richer taste or even chicken broth for a slightly lighter result.
• Salt and Pepper: Adjust these according to taste.
• Garlic Powder ½ teaspoon
• Onion Powder ½ teaspoon
• Dried Thyme or Parsley optional, ½ teaspoon
• Grated Cheddar Cheese ½ cup
• Fresh Herbs chopped parsley, thyme, or chives, about 1 tablespoon

Instructions

• Preheat and Prepare the Muffin Tin: Preheat the oven to 375°F (190°C) and grease a muffin tin.
• Prepare the Dough: Roll out the biscuit or puff pastry dough into flat circles. Cut them to fit into the muffin tin.
• Combine the Filling: In a bowl, mix shredded chicken, frozen peas and carrots, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. If using, mix in cheese and herbs.
• Fill and Seal: Place the dough circles into the muffin tin. Fill each with the chicken mixture and top with another circle of dough, pressing to seal.
• Bake: Bake in the oven for about 20-25 minutes, or until golden brown.
• Cool and Serve: Allow to cool for a few minutes before serving.

How to Make Mini Chicken Pot Pies Muffins

Ingredients:

• Commonly used: Refrigerated biscuit dough or puff pastry sheets.
• Alternative: Crescent roll dough works in a pinch (though you’ll want to be mindful of rolling it into the correct shape).
• Ideally use leftover rotisserie chicken (which brings extra flavor).
• Alternatively, you can boil or bake chicken breasts, then shred them.
• Frozen peas and carrots are classics.
• Feel free to use fresh veggies if you have time—chopped carrots, celery, onions, and peas make an excellent combination.
• Cream of chicken soup: This is the creamy binder that holds everything together.
• If you prefer homemade, you can create your own cream sauce by combining chicken stock, cream, and a roux of butter and flour.
• Milk or half-and-half: Used to thin out the cream of chicken soup and create a cohesive filling. You can substitute half-and-half for a richer taste (or even chicken broth for a slightly lighter result).
• Salt and Pepper: Adjust these according to taste.
• Garlic Powder (½ teaspoon): Adds an extra layer of savory flavor.
• Onion Powder (½ teaspoon): Complements the creamy chicken mixture well.
• Dried Thyme or Parsley (optional, ½ teaspoon): Offers that classic pot pie herbal note.
• Grated Cheddar Cheese (½ cup): If you want a cheesy filling, stir this into your chicken mixture.
• Fresh Herbs (chopped parsley, thyme, or chives, about 1 tablespoon): Sprinkle on top after baking for a pop of color and flavor.
• If using puff pastry or certain biscuit brands: Follow their specific instructions.

Directions:

1. Preheat and Prepare the Muffin Tin: Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Prepare the Dough: Roll out the biscuit or puff pastry dough into flat circles. Cut them to fit into the muffin tin.
3. Combine the Filling: In a bowl, mix shredded chicken, frozen peas and carrots, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. If using, mix in cheese and herbs.
4. Fill and Seal: Place the dough circles into the muffin tin. Fill each with the chicken mixture and top with another circle of dough, pressing to seal.
5. Bake: Bake in the oven for about 20-25 minutes, or until golden brown.
6. Cool and Serve: Allow to cool for a few minutes before serving.

How to Serve Mini Chicken Pot Pies Muffins

These muffins can be served warm straight from the oven. They pair well with a simple green salad or steamed vegetables for a complete meal. You can also enjoy them on their own as a tasty snack.

How to Store Mini Chicken Pot Pies Muffins

To store leftovers, place them in an airtight container in the refrigerator. They will keep well for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

Tips to Make Mini Chicken Pot Pies Muffins

• Use a mix of different vegetables for added flavor and nutrition.
• Ensure the filling is not too watery to prevent a soggy bottom.
• Experiment with spices and herbs to customize the flavor.

Variation

For a fun twist, try adding some cooked bacon bits or mushrooms into the filling for added flavor. You could also use different cheeses, like mozzarella or pepper jack, for a unique taste.

FAQs

Can I freeze Mini Chicken Pot Pies Muffins?
Yes, you can freeze these muffins. Just let them cool completely, then place them in a freezer-safe container. They will last for about 2-3 months in the freezer.

Can I use other proteins?
Absolutely! You can substitute shredded turkey, beef, or even tofu for a vegetarian option.

What if I don’t have cream of chicken soup?
You can make a homemade cream sauce by combining chicken stock, cream, and a roux of butter and flour. Alternatively, use cream of mushroom or even vegetable soup for a different flavor.