Name: Mini Chicken Pot Pie Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked chicken (shredded); 1 cup frozen mixed vegetables; 1 can cream of chicken soup (10.5 oz); 0.5 cup cheddar cheese (shredded); 1 tsp garlic powder; 0.5 tsp onion powder; salt and pepper (to taste); 1 can refrigerated biscuit dough (8-count); 1 tbsp butter (melted, for brushing); fresh parsley (for garnish)

Few dishes embody comfort food like a classic chicken pot pie. But what if you could enjoy all the rich flavors of creamy chicken, tender vegetables, and flaky crust in a perfectly portioned, handheld size? Enter the Mini Chicken Pot Pie Muffins—a creative twist that brings all the coziness of the traditional dish into an easy-to-serve format.

These muffins are made using a muffin tin, biscuit dough or crescent roll dough, and a hearty chicken filling. They’re baked until golden, with a bubbling, creamy center that feels indulgent yet convenient. Perfect for weeknight dinners, meal-prep lunches, or party appetizers, this recipe has all the versatility you could ask for.

Why You’ll Love Mini Chicken Pot Pie Muffins

✔️ Kid-Friendly: Children love handheld foods, making this a family favorite.
✔️ Perfect for Parties: Bite-sized portions are great for gatherings and buffets.
✔️ Quick & Easy: Ready in under 30 minutes with shortcut ingredients.
✔️ Customizable: You can add veggies, seasonings, or even swap chicken for turkey.

These little muffins take the comfort of a classic chicken pot pie and make it portable, snackable, and fun.

Ingredients

2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can cream of chicken soup (10.5 oz)
½ cup shredded cheddar cheese
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 can refrigerated biscuit dough (8-count)
1 tbsp butter (melted, for brushing)
Fresh parsley, chopped (optional garnish)

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Grease a muffin tin.
Prepare Filling: In a bowl, mix shredded chicken, vegetables, cream of chicken soup, cheddar, garlic powder, onion powder, salt, and pepper.
Prepare Dough: Separate biscuit dough. Flatten each piece into a circle.
Assemble Muffins: Place each flattened biscuit into a muffin cup, pressing up sides.
Fill: Spoon chicken mixture into each biscuit cup.
Bake: Bake for 18–20 minutes until biscuits are golden and filling is bubbly.
Finish: Brush with melted butter and garnish with parsley.
Serve: Enjoy warm as appetizers, snacks, or part of dinner.

Tips for Success

Shortcut tip: Use rotisserie chicken for faster prep.
Make ahead: Prepare filling a day in advance, then assemble before baking.
Freeze & reheat: These muffins freeze well—reheat in the oven at 350°F for 10 minutes.
Add more flavor: Mix in herbs like thyme or rosemary for depth.

Creative Variations

Buffalo Chicken: Add buffalo sauce and blue cheese crumbles.
Turkey Leftovers: Swap chicken with leftover Thanksgiving turkey.
Vegetarian Option: Replace chicken with mushrooms or tofu.
Breakfast Twist: Use scrambled eggs, cheese, and bacon inside biscuit cups.

Healthier Modifications

Want a lighter option? Swap regular biscuit dough with whole wheat dough and use a light cream soup. You can also reduce cheese or replace with nutritional yeast for a healthier, dairy-light choice.