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Mini Chicken Pot Pie Muffins

Bite-sized chicken pot pies made in a muffin tin – creamy filling with chicken and veggies inside golden biscuit crusts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 muffins
Course: Appetizer, Dinner, Snack
Cuisine: American, Comfort Food
Calories: 220
Ingredients Equipment Method Notes

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

Equipment

  • Muffin tin
  • Mixing bowl
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. Mix chicken, vegetables, soup, cheese, garlic powder, onion powder, salt, and pepper.
  3. Flatten biscuit dough circles and press into muffin cups.
  4. Spoon chicken mixture into each biscuit cup.
  5. Bake 18–20 minutes until biscuits are golden and filling is bubbly.
  6. Brush tops with melted butter and garnish with parsley.

Notes

For freezer-friendly muffins, bake fully then cool and freeze. Reheat at 350°F for 10 minutes.