Description
Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort dish, featuring tender cooked chicken, mixed vegetables, and creamy soup filling baked inside flaky biscuit dough. Perfect as an appetizer, main course, or party snack, these handheld pies are easy to prepare and kid-friendly, offering a warm, savory meal in a convenient muffin-sized portion.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables, thawed
- 1 (10 oz) can cream of chicken soup
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Crust and Topping
- 1 (16 oz) can refrigerated biscuit dough (8-count)
- ½ cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onions for 2 to 3 minutes until they become soft and translucent.
- Combine Filling Ingredients: In a large mixing bowl, combine the sautéed onions, cooked chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, salt, and black pepper. Stir well until all ingredients are evenly incorporated.
- Prepare Biscuit Crusts: Separate the biscuit dough into individual pieces. Flatten each piece slightly with your hands, then press each biscuit into the bottom and up the sides of the muffin cups, creating a small crust to hold the filling.
- Fill the Muffin Cups: Spoon the prepared chicken mixture evenly into each biscuit-lined muffin cup, filling them up to the top.
- Add Cheese Topping: Sprinkle shredded cheddar cheese over the filling in each muffin cup for a melty, cheesy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the biscuit crusts are golden brown and the filling is hot and bubbly.
- Cool and Garnish: Allow the mini pot pies to cool in the muffin tin for 5 minutes. Carefully remove them using a small spatula or butter knife. Garnish with chopped parsley if desired before serving.
Notes
- You can use leftover rotisserie chicken or turkey as a convenient substitute for cooked chicken.
- These mini pot pies are great for meal prep, lunchboxes, or as crowd-pleasing party snacks.
- Make sure to thaw mixed vegetables before using to avoid excess moisture in the filling.
- For a dairy-free option, omit the cheddar cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
