If you love classic chicken pot pie but want something quicker, easier, and perfectly portioned, Mini Chicken Pot Pie Muffins are the answer. These individual savory pies are baked in a muffin tin, making them ideal for weeknight dinners, lunchboxes, potlucks, and meal prep. With a golden, flaky crust and a creamy, comforting filling packed with chicken and vegetables, they deliver all the cozy flavors of traditional pot pie in a handheld size.
These mini pot pies are simple to prepare using refrigerated biscuit dough or pie crust, and they bake up beautifully in under 25 minutes. Whether you’re feeding picky eaters, preparing party appetizers, or just craving comfort food, this recipe is sure to become a favorite.
Why You’ll Love Mini Chicken Pot Pie Muffins
There are so many reasons to make these mini savory pies:
- Perfect individual portions
- Kid-friendly and easy to serve
- Great for meal prep
- Uses simple, accessible ingredients
- Ready in about 30 minutes
- Customizable filling options
Unlike a full-size pot pie that requires slicing and serving, these muffin-sized versions are neat, portable, and easy to store.
Ingredients
Here’s what you’ll need to make these delicious mini pot pies:
- 1 can refrigerated biscuit dough or prepared pie crust
- 1 ½ cups shredded cooked chicken
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- Salt, to taste
- Black pepper, to taste
- Pinch of garlic powder
- Optional: ½ cup shredded cheese (cheddar or mozzarella)
Ingredient Notes and Substitutions
Biscuit Dough or Pie Crust
Refrigerated biscuit dough creates a soft, fluffy crust. Pie crust gives a flakier, more traditional texture. Both work well depending on your preference.
Cooked Chicken
Rotisserie chicken is convenient and flavorful. You can also use leftover baked, grilled, or poached chicken.
Frozen Mixed Vegetables
Typically includes peas, carrots, corn, and green beans. Fresh vegetables can be used if pre-cooked and softened.
Cream of Chicken Soup
This provides creaminess and flavor. You can substitute cream of mushroom or cream of celery if desired.
Cheese (Optional)
Adding cheese gives extra richness and a slightly gooey texture on top.
Step-by-Step Instructions
Preparation
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter to prevent sticking.
Prepare the Dough
If using biscuit dough, separate each biscuit and gently flatten it with your hands or a rolling pin.
If using pie crust, roll it out on a lightly floured surface and cut circles large enough to fit into the muffin tin wells.
Form the Crust Cups
Press each dough circle into the muffin tin wells, gently pressing the dough up the sides to form a small cup. Make sure the dough is evenly distributed and not too thin at the bottom.
Prepare the Filling
In a mixing bowl, combine:
- Shredded cooked chicken
- Thawed mixed vegetables
- Cream of chicken soup
- Salt
- Black pepper
- Garlic powder
Stir until everything is evenly combined and coated in the creamy sauce.
Fill the Muffin Cups
Spoon the chicken mixture evenly into each dough cup. Fill them nearly to the top but avoid overfilling to prevent spillage.
Optional Cheese Topping
Sprinkle a small amount of shredded cheese over each filled cup for extra flavor and a lightly golden top.
Bake
Place the muffin tin in the preheated oven and bake for 18–22 minutes.
The crust should be golden brown, and the filling should be hot and bubbly.
Cool and Remove
Allow the mini pot pies to cool in the pan for about 5 minutes. This helps them firm up and makes removal easier.
Carefully loosen the edges with a knife and gently lift them out.
Serve warm.
Flavor Variations
Herb-Infused Version
Add chopped fresh thyme or parsley to the filling for added freshness.
Cheesy Upgrade
Mix shredded cheddar directly into the filling for a richer interior.
Turkey Pot Pie Muffins
Substitute cooked turkey for chicken, especially great for holiday leftovers.
Spicy Twist
Add a pinch of cayenne pepper or diced jalapeños for heat.
Creamy Mushroom Version
Replace cream of chicken soup with cream of mushroom for a deeper flavor.
Biscuit-Topped Style
Instead of pressing dough into cups, fill the muffin wells with filling and top with small biscuit rounds.
Serving Suggestions
Mini Chicken Pot Pie Muffins pair well with:
- Fresh green salad
- Roasted vegetables
- Coleslaw
- Mashed potatoes
- Tomato soup
They also work beautifully as party appetizers or brunch additions.
Make-Ahead Instructions
You can prepare the filling a day in advance and store it in the refrigerator.
Assemble the muffins just before baking for the best texture.
Freezing Instructions
To Freeze Before Baking
Assemble the pot pie muffins and freeze in the muffin tin. Once frozen solid, transfer to a freezer-safe container. Bake from frozen, adding extra baking time.
To Freeze After Baking
Allow to cool completely, wrap individually, and freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) until warmed through.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven for best results, as microwaving may soften the crust.
Tips for Perfect Mini Pot Pies
Use Even Dough Thickness
Avoid overly thin spots to prevent leaks.
Do Not Overfill
Overfilling can cause bubbling over and messy edges.
Grease the Muffin Tin Well
Proper greasing ensures easy removal.
Let Them Rest
Cooling briefly helps the filling set.
Use Rotisserie Chicken
It saves time and adds flavor.
Pre-Cook Fresh Vegetables
If using fresh veggies, sauté or steam them first to soften.
Add a Bottom Egg Wash (Optional)
Brushing the inside of the dough lightly with egg wash before filling can help prevent sogginess.
FAQs
Can I use puff pastry instead of biscuit dough?
Yes, puff pastry works well and creates a flaky texture.
Can I make these vegetarian?
Yes. Omit the chicken and add more vegetables or cooked lentils.
Can I use homemade cream sauce instead of canned soup?
Absolutely. A simple mixture of butter, flour, chicken broth, and milk works well.
How do I prevent soggy bottoms?
Avoid overly wet filling and bake until the crust is fully golden.
Can I use leftover turkey?
Yes, turkey is an excellent substitute.
How long do they stay fresh?
Up to 3 days in the refrigerator.
Can I reheat them in an air fryer?
Yes. Air fry at 350°F for a few minutes until warm and crisp.
What size muffin tin works best?
A standard 12-cup muffin tin is ideal.
Can I double the recipe?
Yes, this recipe scales easily for larger gatherings.
Are they kid-friendly?
Absolutely. Their small size makes them perfect for little hands.
Final Thoughts
Mini Chicken Pot Pie Muffins take everything you love about traditional pot pie and transform it into a convenient, portable, and crowd-pleasing dish. With creamy chicken filling, tender vegetables, and a golden crust baked right into a muffin tin, they’re as practical as they are comforting.