Muffin Tin Chicken Pot Pie

Have you ever wished you could enjoy the warm, cozy flavor of chicken pot pie without waiting for a full casserole to bake? What if you could make that same comfort food in a faster, easier, and even cuter way? Many people think pot pie must be time-consuming, but this recipe proves the opposite. Today, you’ll learn how to create Muffin Tin Chicken Pot Pie—a fun, mini, and foolproof version of a classic favorite.

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This Muffin Tin Chicken Pot Pie recipe is perfect for busy nights, picky eaters, or anyone who loves bite-size comfort. These mini pot pies cook faster than traditional pot pie and require very little prep. They’re also easy enough for beginners and fast enough for weeknight dinners.

Here’s what makes this recipe special:

• Fast cook time: Ready in about 30–35 minutes.
• Simple assembly: Uses everyday ingredients.
• Kid-friendly: Fun to eat and easy to portion.
• Flexible: You can swap vegetables, crusts, or meats.

Difficulty Level: Easy
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 12 mini pot pies

Essential Ingredients

Here’s everything you need for this recipe, along with substitutions and variations to help customize your pot pies.

Ingredients

• 2 cups cooked chicken, shredded or diced
  Substitute: cooked turkey, rotisserie chicken, or canned chicken
• 1 cup frozen mixed vegetables (peas, corn, carrots)
  Substitute: fresh veggies sautéed beforehand
• 1 can (10.5 oz) cream of chicken soup
  Substitute: cream of mushroom or cream of celery
• 1/2 cup chicken broth
  Substitute: water or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper to taste
• 2 cans refrigerated biscuit dough or puff pastry
  Variations: pie crust dough, homemade biscuit dough
• Optional: shredded cheddar cheese for topping

Why these ingredients work

These ingredients create a creamy filling with comforting flavors. The vegetables add color and nutrition, while the biscuit or puff pastry dough forms a golden, flaky crust that holds everything together in the muffin tin.

Step-by-Step Instructions

Follow these easy steps for perfect mini chicken pot pies every time.

1. Prep the Muffin Tin

• Preheat your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin pan with nonstick spray to prevent sticking.

Tip: Use a silicone muffin pan if you want the pot pies to pop out easily.

2. Prep the Dough

• If using biscuits: flatten each biscuit with your hands or a rolling pin until it’s about 4–5 inches wide.
• If using puff pastry: cut squares big enough to fit inside the muffin cups with edges sticking out slightly.

3. Make the Filling

In a mixing bowl, combine:

• Cooked chicken
• Frozen vegetables
• Cream of chicken soup
• Chicken broth
• Garlic powder
• Onion powder
• Thyme
• Salt and pepper

Mix until everything is evenly coated and creamy.

Tip: If the filling looks too thick, add 1–2 tablespoons of broth at a time. If it looks too thin, add a spoonful of mashed potatoes or extra chicken.

4. Fill the Muffin Cups

• Press the dough into each muffin cup, making sure it forms a small bowl shape.
• Spoon the chicken mixture into each dough cup, filling nearly to the top.

Tip: Don’t overflow them. Filling that spills over the sides may burn before the dough finishes cooking.

5. Bake

• Bake for 20–25 minutes or until the tops are golden and the filling is bubbling.
• Let them cool for 5 minutes before removing from the pan.

Tip: The cooling step helps the crust set, making the pot pies easier to lift out.

Assembly Tips & Presentation

These mini pot pies are adorable on their own, but you can elevate them with simple touches:

• Sprinkle fresh herbs like thyme or parsley on top after baking.
• Add a small amount of cheddar cheese for a melted finish.
• Serve on a platter with dipping sauces like ranch, gravy, or garlic butter.
• For extra crisp edges, brush the dough with egg wash before baking.

Base-building tips

• Keep dough thickness even so the pot pies bake uniformly.
• Make sure the dough fully covers the muffin cup to prevent leaks.
• If using puff pastry, let it thaw just enough to be pliable but not too soft.

Storage and Make-Ahead Tips

These mini pot pies store beautifully and make great leftovers.

Refrigerator

• Store in an airtight container for up to 4 days.
• Reheat in the microwave for 30–45 seconds or bake at 350°F for 8 minutes to restore crispiness.

Freezer

You can freeze the pot pies before or after baking.

To freeze before baking:

• Assemble the pot pies in the muffin tin.
• Freeze for 1 hour until solid.
• Pop them out and store in freezer bags.
  Bake from frozen at 375°F for 30–35 minutes.

To freeze after baking:

• Cool completely.
• Wrap individually in foil and place in a freezer-safe bag.
  Reheat at 350°F for 15 minutes.

Make-Ahead Tips

• Prepare the filling up to 2 days ahead and store in the fridge.
• Store dough separately until ready to assemble.

Recipe Variations

If you like experimenting, here are fun twists:

1. Cheesy Chicken Pot Pies

Add 1 cup of shredded cheddar or mozzarella to the filling.

2. Turkey Pot Pie

Swap chicken for leftover Thanksgiving turkey.

3. Veggie Pot Pie

Skip the meat and add mushrooms, potatoes, zucchini, or broccoli.

4. Spicy Chicken Pot Pie

Stir in a little hot sauce, pepper flakes, or jalapeños.

5. Ranch Chicken Pot Pie

Add 1 tablespoon ranch seasoning to the filling mixture.

6. Rotisserie Shortcut

Use pre-cooked rotisserie chicken for ultra-fast prep.

Conclusion

Muffin Tin Chicken Pot Pie shows that comfort food doesn’t have to be slow or complicated. With just a few ingredients and simple steps, you can enjoy a warm, flaky, delicious pot pie in mini form. These are perfect for meal prep, family dinners, parties, or nights when you just want something cozy without spending hours in the kitchen.

Feel free to experiment with flavors, mix-ins, and crust styles. Once you make these mini pot pies, you’ll find yourself returning to them again and again.

FAQs

1. Can I make these without canned soup?

Yes. Replace the soup with a homemade mixture of milk, butter, and flour cooked into a thick sauce.

2. Can I use fresh vegetables?

Absolutely. Just sauté them until soft before mixing them into the filling.

3. Can I use pie crust instead of biscuits?

Yes. Pie crust creates a flakier, more traditional pot pie texture.

4. How do I keep the bottoms from getting soggy?

Bake on the lower oven rack or pre-bake the dough for 3–4 minutes before adding the filling.

5. Are these healthy?

These pot pies provide protein, vegetables, and balanced flavor. You can lighten them by using low-sodium broth, low-fat soup, or whole-wheat biscuit dough.