Crunchy Mini Chicken Pot Pie Muffins Recipe: Bite-sized Joy!

Comfort food takes a delightful turn with these crispy mini chicken pot pie muffins that pack a world of flavor into every bite.

Golden-brown edges cradle a creamy, savory filling that bursts with tender chicken and colorful vegetables.

Flaky pastry meets hearty comfort in this clever twist on a classic dish.

Each muffin delivers a perfect balance of textures and tastes that will make your taste buds dance with joy.

The individual portions are not just adorable but practical for busy weeknight dinners or weekend gatherings.

Who can resist a handheld version of the beloved pot pie that’s easier to serve and even more fun to eat?

These miniature delights are about to become your new favorite crowd-pleasing recipe.

Prep Mini Muffin Pies That Satisfy Big Cravings

• Warm Up the Oven

Crank your oven to a toasty 375F. Grab a muffin tin and give it a quick spray or line it with cute paper cups.

• Create the Tasty Filling

Toss shredded chicken, colorful veggies, creamy soup, and a sprinkle of seasonings into a bowl. Mix everything until it looks like a delicious jumble.

• Shape the Dough Cups

Take each biscuit piece and flatten it out. Stretch and press each circle into the muffin spaces, making little dough nests that reach up the sides.

• Load Up the Flavor

Spoon your chicken mixture into each doughy cup. Be generous but don’t overfill – you want them looking plump and inviting.

• Bake to Golden Perfection

Slide the tin into the hot oven. Watch as they transform into golden, puffy little pockets of comfort. Bake for about 15-18 minutes until they’re beautifully bronzed.

• Serve and Enjoy

Let these mini pies rest for a quick 5 minutes. Then carefully pop them out, maybe add a sprinkle of fresh herbs, and get ready for a flavor explosion.

Tips to Keep Filling Inside Each Crust

• Prepare the filling and biscuit dough ahead of time, storing separately in the refrigerator for up to 2 days for quick assembly.
• These mini pot pie muffins are ideal for portion-controlled meals, lunch boxes, or appetizers at gatherings.
• Swap cream of chicken soup with a dairy-free alternative or use coconut cream for a lactose-free version that's equally delicious.
• Experiment with different frozen vegetable mixes like mixed California blend or add extra diced bell peppers for more nutrition and color.
• Replace chicken with ground turkey, shredded rotisserie chicken, or plant-based protein crumbles to create exciting variations that suit different dietary preferences.

Serve Muffins Hot at Lunch or Dinner

• Cozy Family Dinner Companion: Pair these mini chicken pot pie muffins with a crisp green salad for a balanced meal that feels like a warm hug.
• Hungry Crowd Pleaser: Serve alongside roasted seasonal vegetables or steamed broccoli to add extra nutrition and color to your plate.
• Game Night Snack Attack: Break these muffins into bite-sized pieces for an easy appetizer during movie or game nights that everyone will love.
• Lunch Box Hero: Pack these portable muffins in lunchboxes for kids or adults, ensuring a delicious and filling midday meal that stays fresh and tasty.

Save Them for a Next-Day Snack

• Store cooled muffins in an airtight container within the refrigerator for 3-4 days. The sealed environment keeps them fresh and prevents moisture loss.
• Individually wrap each muffin in plastic wrap, then place inside a freezer-safe bag. These tasty bites will stay delicious for up to 2 months when frozen properly.
• Warm refrigerated muffins in the microwave for 30-45 seconds or reheat in a 350F oven for 10 minutes. Microwaving keeps them soft while oven warming restores crispiness.
• Make a double batch and separate portions for immediate eating and future meals. Preparing extra saves time and provides quick lunch or dinner options during busy weeks.

FAQs

• Can I use homemade biscuit dough instead of canned?

Yes, you can! Homemade biscuit dough works great. Just ensure it’s rolled thin enough to fit in muffin cups and has similar texture to store-bought dough.

• How can I make these muffins healthier?

Use low-sodium cream of chicken soup, add more vegetables like spinach or bell peppers, and use skinless chicken breast for leaner protein.

• Are these muffins freezer-friendly?

Absolutely! You can freeze these pot pie muffins after baking. Cool completely, then store in an airtight container for up to 3 months. Reheat in oven or microwave before serving.

• Can I substitute the chicken with another protein?

Definitely! Turkey, shredded beef, or even plant-based protein like tofu can work well as alternative fillings for these muffins.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Calories: 190 kcal

Servings: 12

What’s Inside Chicken Pot Pie Muffins

• Canned Biscuit Dough: Provides quick and easy base for muffin cups, look for soft, fresh dough for best texture.
• Shredded Chicken: Tender protein that adds hearty flavor, choose rotisserie or pre-cooked chicken for convenience.
• Frozen Mixed Vegetables: Adds color and nutrition, select a blend with carrots, peas, and corn for balanced variety.
• Cream of Chicken Soup: Creates creamy binding sauce, opt for low-sodium version to control salt content.

• Garlic Powder: Enhances savory depth, ensure it's fresh and fragrant for maximum taste.
• Salt: Balances overall flavor, use kosher or sea salt for better flavor profile.
• Black Pepper: Adds subtle heat and complexity, freshly ground provides more robust taste.

• Fresh Parsley: Brings bright, fresh finishing touch, choose vibrant green leaves with crisp appearance.

Tools That Make Filling and Baking Easier

• Muffin Tin: 12-cup standard size, essential for shaping and baking the mini pot pies.
• Rolling Pin: Helps flatten biscuit dough into perfect 4-inch circles.
• Medium Bowl: Used for mixing chicken, vegetables, and seasonings.
• Measuring Spoons: Ensures accurate seasoning and filling amounts.
• Spatula or Mixing Spoon: Helps combine filling ingredients smoothly.
• Cooling Rack (optional): Provides a place to rest muffins after baking.

Crispy Mini Chicken Pot Pie Muffins Recipe

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4.9 from 16 reviews

• Total Time: 33 minutes
• Yield: 13 1x

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Description

Savory mini chicken pot pie muffins combine comfort and convenience in a handheld treat. Packed with tender chicken, vegetables, and creamy sauce, these delightful bites offer a perfect balance of flavors and textures you’ll crave.

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Ingredients

Scale 1x2x3x

• 2 cups (300 g) shredded chicken (rotisserie chicken works great)
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
• 1 (16 oz / 450 g) can refrigerated biscuit dough (12 biscuits)
• ½ tsp garlic powder
• Salt to taste
• Black pepper to taste
• Chopped fresh parsley

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Instructions

1. Oven Preparation: Calibrate oven to 375F (190C) and coat a standard muffin tin with non-stick spray or protective liners.
2. Filling Composition: Merge shredded chicken, mixed vegetables, cream of chicken soup, seasonings, salt, and pepper into a harmonious, well-integrated mixture ensuring even distribution of ingredients.
3. Dough Transformation: Stretch biscuit dough into precise 4-inch circular bases, maintaining consistent thickness and smooth peripheral edges for optimal muffin formation.
4. Dough Placement: Gently press dough circles into muffin compartments, creating sturdy vessel-like cups that ascend the tin’s interior walls, establishing a robust foundation for the filling.
5. Filling Assembly: Carefully spoon the chicken mixture into each biscuit cup, distributing contents uniformly while avoiding excessive filling to prevent potential overflow during baking.
6. Baking Process: Position muffin tin in preheated oven, baking for 15-18 minutes until shells achieve a rich golden-brown complexion, indicating complete culinary transformation.
7. Cooling and Presentation: Allow mini pot pies to stabilize for 5 minutes post-baking, then delicately extract from tin and garnish with fresh parsley for a vibrant, herbaceous accent, serving while warmth and flavor remain optimal.

Notes

• Prevent Soggy Bottoms: Spray muffin tin generously with non-stick spray and consider pre-baking biscuit dough for 2-3 minutes to create a more robust base that resists moisture.
• Manage Filling Consistency: Drain vegetables thoroughly and use room temperature chicken to avoid excess liquid that could make muffins mushy or difficult to remove.
• Control Portion Size: Don’t overfill muffin cups; leave about 1/4 inch space at the top to allow proper rising and prevent messy spillovers during baking.
• Customize for Dietary Needs: Swap cream of chicken soup with Greek yogurt or dairy-free alternatives for lactose-intolerant guests, and use gluten-free biscuit dough for celiac-friendly version.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 220
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 40 mg