Description
These Muffin Tin Chicken Pot Pies are a cozy, creamy, and flaky mini version of the classic comfort food. Made with tender chicken, mixed vegetables, and a rich, savory filling wrapped inside golden biscuit or puff pastry dough, they bake in a fraction of the time of regular pot pie. Perfect for weeknights, meal prep, parties, or kid-friendly dinners, this recipe brings big comfort in a fun, handheld size.
Ingredients
Scale
- 2 cups cooked shredded or diced chicken (rotisserie or leftover works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 cans refrigerated biscuits or 1 sheet puff pastry, thawed
- Optional: shredded cheddar cheese for topping
Instructions
- Prep the Oven and Muffin Tin: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Prepare the Dough: Flatten each biscuit into a 4–5-inch circle, or cut puff pastry into squares large enough to fit into each muffin cup with slight overhang.
- Make the Filling: In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper until creamy and well combined.
- Assemble the Mini Pot Pies: Press each dough piece into a muffin cup to form a small bowl. Spoon the pot pie filling into each cup, filling almost to the top. Add shredded cheese if desired.
- Bake to Golden Perfection: Bake for 20–25 minutes, or until the dough is golden brown and the filling is bubbling.
- Cool and Serve: Let sit for 5 minutes before removing from the muffin tin. Serve warm.
Notes
These mini pot pies can be assembled ahead and frozen before baking. Bake from frozen at 375°F for 30–35 minutes. Brush dough with egg wash for extra golden edges. Swap chicken for turkey or add cheese for more richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 22mg