Easy Mini Chicken Pot Pie Muffins Recipe for Families

Mini Chicken Pot Pie Muffins: Bite-Sized Comfort

These Mini Chicken Pot Pie Muffins are the perfect combination of delicious comfort food and convenient, bite-sized portions. Packed with tender chicken, vibrant vegetables, and a creamy sauce all nestled in a flaky crust, these muffins are sure to become a family favorite. Whether you’re hosting a party, lunchtime meal prep, or a cozy winter dinner, these muffins offer irresistible flavors with every bite.

Why You’ll Love This Recipe

Mini Chicken Pot Pie Muffins are incredibly versatile. They make an ideal appetizer for a gathering, a fun addition to a potluck, or a satisfying snack. With rich, comforting flavors and a delightful crispy crust, these muffins are a hit with both kids and adults alike.

This recipe is perfect for busy weeknights. Making these muffins is straightforward and swift, emphasizing speed without sacrificing flavor. Plus, it’s a fantastic way to use up any leftover chicken or veggies you have on hand.

Context/Background

The classic chicken pot pie holds a warm place in American culinary tradition, hinting at an eclectic blend of creamy, savory filling encased within a tender, flaky pie crust. The evolution into a muffin form makes it even more enjoyable, providing an easy-to-hold meal that incorporates these beloved flavors into smaller bites.

Muffin-sized pot pies offer a nod to traditional cooking while embracing modern needs for quick, portable food options that don’t compromise on taste or quality.

Recipe Details

Serves: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1 can (10.5 oz) cream of chicken soup

1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste

1 package refrigerated biscuit dough

Directions

Preheat your oven to 375°F (190°C).
In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.

Take each biscuit from the package and flatten it slightly with your fingers or a rolling pin.
Place each flattened biscuit into a greased muffin tin cup, pressing it down and along the sides to form a mini ‘pie crust’.
Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup.

Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is heated through.
Allow to cool slightly before removing from the muffin tin and serving.

Tips for Perfect Mini Chicken Pot Pie Muffins

Ensure that the biscuit dough fully covers the sides of each muffin tin cup to prevent any filling from spilling over.

Use leftover rotisserie chicken for added convenience and flavor.
For a richer taste, add a sprinkle of shredded cheese on top before baking.
Check on them a few minutes before the end of cooking time to avoid overbaking.

Serving Suggestions

Serve these Mini Chicken Pot Pie Muffins warm, paired with a fresh green salad or a bowl of comforting soup. They make a great addition to any buffet table or a delightful entry for a complete meal when served with mashed potatoes or steamed vegetables.

Storage and Leftovers

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for 5-8 minutes or until heated through, or try microwaving for about 30 seconds per muffin.

Final Thoughts

These Mini Chicken Pot Pie Muffins are a fun and creative twist on the classic pot pie that your whole family will enjoy. Their impressive taste and perfect size make them a delicious option for any occasion. Go ahead, give this recipe a try, and experience the comforting flavors for yourself!

Recipe Notes

Substitute the frozen vegetables with your favorites or fresh seasonal vegetables for variety.
For a thinner sauce, add a bit more milk until you reach desired consistency.
Add herbs like thyme or rosemary to enhance the flavor profile.