Mini Chicken Pot Pies Muffins: A Bite-Sized Comfort Delight

There’s something special about a warm, flaky pot pie, but making a full-sized pie can take time. What if you could enjoy all the creamy, savory goodness of a classic chicken pot pie in a bite-sized, handheld version? These Mini Chicken Pot Pies Muffins are the perfect solution!

Packed with tender chicken, hearty vegetables, and a creamy filling, all tucked inside a golden biscuit crust, these mini pot pies are ideal for quick dinners, meal prep, or party appetizers. Whether you’re cooking for kids, hosting guests, or just craving comfort food, this easy and delicious recipe will quickly become a favorite.

Why You’ll Love These Mini Chicken Pot Pies Muffins

These savory muffin-sized pot pies are perfectly portioned and loaded with comforting flavors. Here’s why you’ll love them:

✅ Quick & Easy – Minimal prep and ready in under 30 minutes.
✅ Great for Meal Prep – Store well and reheat beautifully.
✅ Kid-Friendly – A fun and delicious way to enjoy chicken pot pie.
✅ Perfect for Parties – Great as an appetizer or snack.
✅ Customizable – Easy to swap ingredients to fit your taste.

Ingredients You’ll Need

Gather these simple and wholesome ingredients to create these delicious mini pot pies:

For the Biscuit Cups

Ingredient	Quantity
Jumbo biscuits (8-count cans)	2 cans

For the Filling

Ingredient	Quantity
Herb-infused cream of chicken soup	1 can
Cooked, shredded or chopped chicken	1 cup
Mixed vegetables (peas & carrots, thawed)	1 cup
Diced new potatoes, drained	1 can
Sour cream	1-2 tablespoons
Black pepper	To taste

How to Make Mini Chicken Pot Pies Muffins

1. Preheat and Prepare

• Set your oven to 375°F (190°C).
• Grease a 12-cup muffin tin with cooking spray or a little oil to prevent sticking.

2. Form the Biscuit Cups

• Open the cans of jumbo biscuits and separate them.
• Flatten each biscuit using your hands or a rolling pin.
• Press each flattened biscuit into a muffin tin cup, shaping it into a small bowl to hold the filling.

3. Prepare the Creamy Filling

• In a large mixing bowl, combine the cream of chicken soup, cooked chicken, mixed vegetables, diced potatoes, and sour cream.
• Mix until all ingredients are evenly distributed.
• Season with black pepper to taste.

4. Fill the Biscuit Cups

• Spoon the chicken pot pie mixture into each biscuit cup.
• Fill them generously, but avoid overfilling to prevent spillage.

5. Bake to Golden Perfection

• Place the muffin tin in the preheated oven.
• Bake for 15-20 minutes, or until the biscuit edges turn golden brown and the filling is hot.
• Keep an eye on them to avoid overbaking.

6. Serve and Enjoy

• Let the mini chicken pot pie muffins cool for a few minutes before removing them from the tin.
• Serve warm and enjoy the flaky, creamy deliciousness!

Tips for the Best Mini Chicken Pot Pies Muffins

✔ Use Pre-Cooked Chicken – Rotisserie chicken is a fast and flavorful option.
✔ Try Different Cheeses – A sprinkle of shredded cheddar adds extra richness.
✔ Swap the Veggies – Use corn, green beans, or mushrooms for variety.
✔ Use Crescent Dough – If you prefer a softer texture, try crescent roll dough instead of biscuits.
✔ Make it Spicy – Add a pinch of cayenne pepper or a drizzle of hot sauce.

Health Benefits of Mini Chicken Pot Pies Muffins

Even though these muffins are a comfort food classic, they still have nutritional value:

🥔 Potatoes provide fiber, potassium, and vitamin C.
🍗 Chicken is a great source of lean protein to keep you full.
🥕 Vegetables add vitamins and antioxidants for overall wellness.
🥛 Sour cream offers a creamy texture while adding a small amount of probiotics.

Serving Suggestions

These mini chicken pot pie muffins are versatile and pair well with a variety of sides:

🍽 With a Side Salad – A fresh garden salad adds a crisp contrast to the warm pot pies.
🥣 With Soup – Pair with a bowl of tomato soup or chicken noodle soup for a comforting meal.
🎉 As a Party Snack – Serve them as appetizers with a dipping sauce like ranch or honey mustard.
🥪 Lunchbox Favorite – Pack them for school or work for an easy, mess-free meal.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap each muffin individually and freeze for up to 3 months.
Reheat: Warm in a 350°F (175°C) oven for 10 minutes or microwave for 30-40 seconds.

Frequently Asked Questions (FAQs)

1. Can I use homemade biscuit dough instead of canned biscuits?

Yes! If you prefer homemade dough, roll it out and cut it into circles before pressing it into the muffin tin.

2. Can I make these mini pot pies ahead of time?

Absolutely! You can prepare the filling in advance and refrigerate it until ready to bake. You can also assemble the muffins and freeze them before baking.

3. How can I shred chicken quickly?

Use two forks to pull apart cooked chicken or place warm chicken in a stand mixer with a paddle attachment for quick shredding.

4. Can I make these mini pot pies vegetarian?

Yes! Swap the chicken for mushrooms, tofu, or extra vegetables and use cream of mushroom soup instead of cream of chicken.

5. How do I prevent the biscuits from getting soggy?

Try pre-baking the biscuit cups for 5 minutes before adding the filling to keep them extra crispy.

6. What other sauces pair well with these muffins?

Ranch dressing, honey mustard, or a light garlic aioli make great dipping options.

Final Thoughts: Try These Mini Chicken Pot Pies Muffins Today!

These Mini Chicken Pot Pies Muffins are everything you love about classic chicken pot pie—just in a fun, bite-sized form! Whether you need a quick weeknight meal, an appetizer for a party, or a meal prep option, this easy, delicious recipe is sure to be a hit.

So, grab your ingredients and start baking—your next favorite comfort food is just minutes away!

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