Mini Chicken Pot Pies Muffins

If you’re on the hunt for a quick, comforting meal that delivers big flavors in a fun, bite-sized package, look no further than these Mini Chicken Pot Pies Muffins. They capture the heartiness of a classic chicken pot pie—complete with tender chicken, savory vegetables, and a creamy sauce—in a neatly contained muffin-sized portion. By swapping out a traditional pie crust with an easy store-bought dough (like refrigerated biscuits or puff pastry), these muffins can be ready in about half an hour. They’re portable, making them a fantastic choice for on-the-go lunches, simple weeknight dinners, or even as party appetizers.

From busy families juggling after-school activities to college students looking for a practical homemade dinner, this recipe fits neatly into a wide variety of lifestyles. The filling is versatile: you can use leftover rotisserie chicken, boiled chicken breasts, or even store-bought shredded chicken. Similarly, you can get creative with the vegetables—if you have fresh veggies on hand, go for it! Otherwise, frozen peas and carrots, or even a full mixed-vegetable blend, work perfectly.

In this comprehensive recipe guide, we’ll cover everything you need to know to whip up these Mini Chicken Pot Pies Muffins in just 30 minutes, including why you’ll love them, the essential ingredients, step-by-step instructions, and answers to frequently asked questions. Whether you’re a seasoned cook or a complete beginner, you can count on this recipe to provide a hearty, comforting meal that’s loaded with flavor and fun.

Why You’ll Love This Recipe

1. Quick and Easy: With a prep and bake time that averages around 30 minutes, these muffins are perfect for busy weeknights or last-minute gatherings. Simply mix the filling, place it into your dough-lined muffin cups, and bake—there’s no fussing with multiple steps or complicated techniques.
2. Comfort Food Classic: Traditional chicken pot pie is beloved for its creamy filling and flaky crust. Converting it to a muffin form means you get that same cozy feeling but in smaller, individual portions. It’s a comfort food that evokes warmth and nostalgia in every bite.
3. Portion Control: Because these are made in a muffin tin, portioning is straightforward, and it’s easy to keep track of how many you serve. This makes them especially great for meal planning or for feeding kids who love having their own mini pies.
4. Versatile Filling Options: While chicken is the star protein, you can add virtually any vegetables you like. Swap out peas and carrots for broccoli florets or use corn kernels if that’s your preference. You can also experiment with different herbs and spices, incorporating parsley, thyme, or even a pinch of cayenne for extra kick.
5. Kid-Friendly: Children love anything that comes in fun, muffin-shaped servings. The vegetables are hidden in a creamy sauce, and the flaky biscuit crust is always a hit with picky eaters. Serve them with a side of fruit or a small salad, and you have a well-rounded meal.
6. Great for Leftovers: If you have leftover chicken from another meal, these muffins are a terrific way to repurpose it. You can also store leftover mini pot pies in the fridge or freezer for quick lunches during the week.
7. Budget-Conscious: Chicken, vegetables, and store-bought dough are relatively affordable, making this dish a budget-friendly dinner option. Plus, they can help you use up ingredients you might already have on hand, thus reducing food waste.

In short, these Mini Chicken Pot Pies Muffins deliver on all fronts: speed, taste, convenience, and wholesome goodness. They’re a modern twist on a traditional dish, satisfying a wide range of palates.

Ingredients

Below, you’ll find all the elements you need to make these tasty little pot pies. The list is flexible enough for you to swap items in and out based on what you have in your pantry.

1. Dough Base (1 can or package):
   • 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.
2. Cooked Chicken (2 cups, shredded or cubed):
   • Ideally use leftover rotisserie chicken, which brings extra flavor.
   • Alternatively, you can boil or bake chicken breasts, then shred them.
3. Mixed Vegetables (1–1½ cups):
   • 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.
4. Cream of Chicken Soup (1 can or about 10.5 ounces):
   • 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.
5. Milk (½ cup):
   • 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.
6. Seasonings:
   • 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.
7. Optional Extras:
   • 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.
8. Egg Wash (optional):
   • If using puff pastry or certain biscuit brands, brushing the tops with a lightly beaten egg gives them a beautiful golden-brown finish.

Yield: This recipe typically makes 8–12 mini muffins, depending on how you portion the dough and how generously you fill each cup. If you’re feeding a large crowd, you can easily double the ingredients.

How to Make Mini Chicken Pot Pies Muffins Recipe

Below is the step-by-step method to prepare these Mini Chicken Pot Pies Muffins. Even if you’re new to cooking, you’ll find that each step is approachable, and the resulting dish is sure to impress.

Step 1: Preheat and Prepare the Muffin Tin

1. Preheat Your Oven: Set the oven to 375°F (190°C). If your dough package specifies a different baking temperature, follow those guidelines, though 375°F is typical for biscuits and puff pastry.
2. Grease the Muffin Tin: Lightly coat each cavity of a standard muffin tin with cooking spray or a small dab of butter. This prevents your mini pies from sticking.

Step 2: Prepare the Dough

1. Roll or Flatten the Dough: If using refrigerated biscuits, you can typically press them with your fingers to slightly flatten them. Puff pastry sheets usually need to be cut into squares—roughly 4×4 inches. The goal is to have enough dough to line each muffin cup with a small overhang or just enough to hold the filling.
2. Fit Dough into Muffin Cups: Carefully press each piece of dough into a muffin tin cavity. You want enough dough to line the bottom and sides of the muffin cup, forming a “cup” shape.

Step 3: Combine the Filling

1. Mix Cream of Chicken Soup and Milk: In a medium bowl, whisk together the cream of chicken soup and milk until combined. If you like a thicker consistency, use less milk; if you prefer it thinner, add a bit more.
2. Add Cooked Chicken: Stir in the shredded or cubed chicken until evenly coated.
3. Stir in Vegetables: Add your mixed vegetables of choice (peas, carrots, corn, etc.). Make sure they’re thawed if you’re using frozen.
4. Season: Sprinkle in salt, pepper, garlic powder, onion powder, dried thyme, and any other preferred seasonings. Mix well to ensure an even distribution of flavors.
5. Optional Cheese: If you want a cheesy filling, fold in about ½ cup of grated cheddar or mozzarella cheese.

At this stage, taste the filling before adding it to the muffin cups. Adjust seasonings as desired. Make sure it’s not too soupy—if it’s excessively runny, add a tablespoon of flour or cornstarch to help thicken it.

Step 4: Fill and Seal

1. Spoon Filling into Dough Cups: Take a generous spoonful of the chicken mixture and fill each dough-lined muffin cup about three-quarters full. Overfilling can cause the filling to bubble over, so keep an eye on portion sizes.
2. Optional Topping: If using puff pastry, you might have enough dough to cut small pastry rounds or shapes to place on top. If using biscuit dough, you can fold any overhanging dough edges over the filling. You can also top with a bit of extra cheese for a golden crust.
3. Egg Wash (Optional): Brush the exposed dough surfaces lightly with a beaten egg if you want that bakery-style shine and enhanced golden color.

Step 5: Bake

1. Place Tin in the Oven: Slide the muffin tin onto the middle rack of the preheated oven.
2. Bake Duration: Cook for 15–20 minutes, or until the dough is golden brown and the filling is bubbling. If your dough requires a specific cooking time, follow the instructions on the package but keep an eye on the muffins.
3. Check Doneness: Gently lift one muffin out (using a fork or small spatula) to see if the bottoms and sides are fully cooked. Under-baked dough can be doughy and unappealing, so ensure that each mini pie is nicely browned.

Step 6: Cool and Serve

1. Let Them Rest: Remove the muffins from the oven and allow them to rest in the tin for a minute or two before gently transferring them to a cooling rack or serving platter. This short rest helps the filling set up, preventing accidental spills or burns.
2. Serve Warm: These are best enjoyed hot out of the oven. However, they maintain a satisfying flavor and texture even after cooling down to room temperature.

Total Prep and Bake Time: Approximately 25–30 minutes, depending on your speed in the kitchen and your oven’s quirks.

Serving and Storage Tips

Serving Suggestions

1. As a Main Dish: Pair 2–3 mini pies with a side salad or some roasted vegetables for a balanced meal. Adding a side of mashed potatoes elevates the comfort-food factor.
2. Appetizer or Party Platter: Because of their fun, compact shape, these muffins make excellent party starters. Set them on a platter with a small dish of gravy or a light dipping sauce, and watch guests gobble them up.
3. Lunchbox-Friendly: Pack a couple of cooled mini pot pies in a lunchbox. They taste great at room temperature, but you can also reheat them in a microwave or toaster oven if you have access to one.

Storage Tips

1. Refrigeration: Place any leftover mini chicken pot pies in an airtight container and store them in the refrigerator for up to 3–4 days. Reheat them in the microwave or in a 350°F (175°C) oven until warmed through.
2. Freezing: For longer storage, you can freeze these muffins. Allow them to cool completely, then wrap each one individually in plastic wrap or aluminum foil. Place them in a labeled, sealable freezer bag. They can be stored for up to 2 months. When you’re ready to eat them, thaw overnight in the fridge and reheat in the oven for 10–15 minutes at 350°F.
3. Make-Ahead Option: If you want to plan ahead, assemble the mini pot pies up to the point before baking, then cover the muffin tin with plastic wrap and refrigerate for up to a day. When you’re ready, bake them as instructed—though you may need to add a few extra minutes to the baking time.

For more on safely storing leftovers, visit Clemson University’s guide

Helpful Notes

1. Consistent Dough Thickness: If you’re using homemade dough or puff pastry, roll it out so it’s not too thick (about ¼ inch). Thicker dough may not cook through properly in the allotted time.
2. Preventing Soggy Bottoms: Avoid overly watery fillings. If your mixture seems thin, whisk a little flour into the cream soup mixture or use less milk. This ensures the dough doesn’t get soaked.
3. Using Leftover Chicken: This recipe is highly adaptable for leftover rotisserie chicken, shredded chicken, or grilled chicken. Just be sure your chicken is cooked and seasoned.
4. Spice it Up: If you’re a fan of heat, feel free to add a dash of chili powder or a pinch of cayenne pepper to the filling. A sprinkle of red pepper flakes on top can also give the pies a zesty finish.
5. Vegetarian Twist: You can replace the chicken with extra vegetables—mushrooms, zucchini, and bell peppers are great choices. Swap out the cream of chicken soup for cream of mushroom or a vegetarian-friendly cream soup, and you have a hearty vegetarian version.
6. Consider Fresh Herbs: Garnish your mini pot pies with chopped fresh parsley, thyme, or chives. It’s a simple step, but it adds color and a burst of fresh flavor.
7. Crowd Control: If you’re serving a large gathering, doubling the recipe is straightforward. You can also try a mini-muffin tin for bite-sized appetizers—just remember to reduce the baking time accordingly.
8. Ensure Even Cooking: If you notice one side of your oven tends to brown faster than the other, rotate the muffin tin halfway through the baking process to ensure each mini pie cooks evenly.

Conclusion

Whether you’re looking for a quick family dinner, a fun party appetizer, or an easy way to use up leftover chicken, these Mini Chicken Pot Pies Muffins in 30 Minutes Flat are destined to become a new favorite. They represent the perfect balance of practicality and taste—easy to assemble, kid-friendly, and deeply satisfying with each creamy, savory bite. The adaptability of the recipe makes it even more appealing. Swap ingredients based on what you have on hand or how daring you feel in the kitchen.

From the nostalgic comfort of classic chicken pot pie to the modern convenience of muffin-shaped portions, this dish taps into the best of both worlds. Serve them piping hot, add a little garnish of fresh herbs, and watch as your family and friends clamor for more. Don’t forget to plan for leftovers, because these mini pies store and reheat beautifully.

Once you see how effortless these are to prepare—and how much everyone loves them—you’ll likely want to make a double batch every time. Enjoy these delightful little pockets of comfort, and rest assured you’ve found a new staple that will bring smiles to the table, time and time again.

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Mini Chicken Pot Pies Muffins Recipe

Rebecca Blumer

Learn how to make mini chicken pot pies muffins in just 30 minutes! Quick, easy, and delicious, these muffins are perfect for dinner, snacks, or parties.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 10 Mini Pies

Calories 220 kcal

Ingredients

  

Dough Base (1 can or package):

• 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.

Cooked Chicken (2 cups, shredded or cubed):

• Ideally use leftover rotisserie chicken which brings extra flavor.
• Alternatively you can boil or bake chicken breasts, then shred them.

Mixed Vegetables (1–1½ cups):

• 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 (1 can or about 10.5 ounces):

• 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 (½ cup):

• 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.

Seasonings:

• 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.

Optional Extras:

• 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.

Egg Wash (optional):

• If using puff pastry or certain biscuit brands brushing the tops with a lightly beaten egg gives them a beautiful golden-brown finish.

Instructions

 

Step 1: Preheat and Prepare the Muffin Tin

• Preheat Your Oven: Set the oven to 375°F (190°C). If your dough package specifies a different baking temperature, follow those guidelines, though 375°F is typical for biscuits and puff pastry.
• Grease the Muffin Tin: Lightly coat each cavity of a standard muffin tin with cooking spray or a small dab of butter. This prevents your mini pies from sticking.

Step 2: Prepare the Dough

• Roll or Flatten the Dough: If using refrigerated biscuits, you can typically press them with your fingers to slightly flatten them. Puff pastry sheets usually need to be cut into squares—roughly 4×4 inches. The goal is to have enough dough to line each muffin cup with a small overhang or just enough to hold the filling.
• Fit Dough into Muffin Cups: Carefully press each piece of dough into a muffin tin cavity. You want enough dough to line the bottom and sides of the muffin cup, forming a “cup” shape.

Step 3: Combine the Filling

• Mix Cream of Chicken Soup and Milk: In a medium bowl, whisk together the cream of chicken soup and milk until combined. If you like a thicker consistency, use less milk; if you prefer it thinner, add a bit more.
• Add Cooked Chicken: Stir in the shredded or cubed chicken until evenly coated.
• Stir in Vegetables: Add your mixed vegetables of choice (peas, carrots, corn, etc.). Make sure they’re thawed if you’re using frozen.
• Season: Sprinkle in salt, pepper, garlic powder, onion powder, dried thyme, and any other preferred seasonings. Mix well to ensure an even distribution of flavors.
• Optional Cheese: If you want a cheesy filling, fold in about ½ cup of grated cheddar or mozzarella cheese.

Step 4: Fill and Seal

• Spoon Filling into Dough Cups: Take a generous spoonful of the chicken mixture and fill each dough-lined muffin cup about three-quarters full. Overfilling can cause the filling to bubble over, so keep an eye on portion sizes.
• Optional Topping: If using puff pastry, you might have enough dough to cut small pastry rounds or shapes to place on top. If using biscuit dough, you can fold any overhanging dough edges over the filling. You can also top with a bit of extra cheese for a golden crust.
• Egg Wash (Optional): Brush the exposed dough surfaces lightly with a beaten egg if you want that bakery-style shine and enhanced golden color.

Step 5: Bake

• Place Tin in the Oven: Slide the muffin tin onto the middle rack of the preheated oven.
• Bake Duration: Cook for 15–20 minutes, or until the dough is golden brown and the filling is bubbling. If your dough requires a specific cooking time, follow the instructions on the package but keep an eye on the muffins.
• Check Doneness: Gently lift one muffin out (using a fork or small spatula) to see if the bottoms and sides are fully cooked. Under-baked dough can be doughy and unappealing, so ensure that each mini pie is nicely browned.

Step 6: Cool and Serve

• Let Them Rest: Remove the muffins from the oven and allow them to rest in the tin for a minute or two before gently transferring them to a cooling rack or serving platter. This short rest helps the filling set up, preventing accidental spills or burns.
• Serve Warm: These are best enjoyed hot out of the oven. However, they maintain a satisfying flavor and texture even after cooling down to room temperature.

Notes

Nutrition Information (Per Serving)

• Calories: ~220 kcal
• Total Fat: ~13 g
• Saturated Fat: ~4 g
• Protein: ~12 g
• Carbohydrates: ~17 g
• Fiber: ~1 g
• Sugars: ~2 g
• Sodium: ~490 mg

 

Note: These values are approximate. Adjustments in dough type, added cheese, or different vegetables can alter nutritional figures.

8. FAQs