These Mini Chicken Pot Pie Muffins take everything you love about classic chicken pot pie — tender chicken, creamy filling, and buttery crust — and transform it into an easy, handheld version. Perfectly portioned and baked in a muffin tin, these savory bites are golden, flaky, and loaded with creamy chicken and vegetable goodness.
They’re ideal for quick dinners, meal prep, parties, or even lunchboxes. Each muffin-sized pie offers the perfect balance of flavors and textures: buttery crust, creamy filling, and a deliciously crisp top. They taste like homemade comfort food, but they’re incredibly simple to make.
Why You’ll Love These Mini Chicken Pot Pie Muffins
You’ll love these because they combine convenience and comfort in one bite-sized package. The recipe uses pantry staples and can easily be adapted to use leftover chicken or rotisserie meat. The flaky crust pairs beautifully with the creamy filling, and they bake up in under 30 minutes.
They’re perfect for busy weeknights, game days, or family get-togethers — and kids adore them. These mini pies are just as cozy and satisfying as a traditional pot pie but far quicker and easier to serve.
Why You Should Try This Recipe
This recipe is simple, foolproof, and versatile. It gives you all the flavors of a homemade chicken pot pie without the fuss of rolling out pie dough or waiting for long baking times. You can make them ahead, freeze them, and reheat as needed — they’re a meal prep dream.
Whether served as a main course, side dish, or party appetizer, these muffins always deliver comfort and flavor in every bite.
Ingredients You’ll Need
Main Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 oz) can cream of chicken soup
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- 1 tablespoon butter (optional, melted for brushing)
Optional Garnishes
- Fresh parsley
- Extra cheddar cheese
How to Make Mini Chicken Pot Pie Muffins (Step-by-Step)
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick spray or butter.
2. Prepare the Filling
In a medium mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix well until evenly coated and creamy.
3. Prepare the Biscuit Cups
Separate the biscuit dough and flatten each biscuit into a circle about 4 inches wide. Press each flattened biscuit into the muffin cups, forming a small crust that comes up the sides.
4. Fill Each Muffin Cup
Spoon 2–3 tablespoons of the chicken mixture into each biscuit cup, filling them almost to the top. Make sure not to overfill so the filling doesn’t bubble over while baking.
5. Bake Until Golden
Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. The filling should be hot and bubbly.
6. Cool Slightly and Remove
Let the muffins cool in the pan for about 5 minutes before removing. Run a butter knife around the edges if necessary to loosen them.
7. Serve and Garnish
Brush the tops lightly with melted butter if desired. Sprinkle with chopped parsley or extra cheese before serving warm.
10 Tips for the Best Mini Chicken Pot Pie Muffins
- Use rotisserie chicken to save time and add flavor.
- Thaw frozen vegetables slightly before mixing to prevent excess moisture.
- Don’t overfill the cups — leave a little room for the filling to expand.
- Flatten biscuits evenly to ensure they bake properly.
- For a crispy bottom, bake the muffins on the lower oven rack.
- Add a sprinkle of parmesan cheese on top for extra flavor.
- Use crescent roll dough or pie crust if you prefer a different texture.
- Let them cool slightly before removing from the pan to avoid breaking.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to keep them crispy instead of microwaving.
10 Variations & Substitutions
- Turkey Pot Pie Muffins: Perfect for using leftover Thanksgiving turkey.
- Ham and Broccoli: Replace chicken with diced ham and add chopped broccoli.
- Buffalo Chicken Style: Mix in buffalo sauce and a sprinkle of blue cheese.
- Cheesy Bacon Twist: Add cooked bacon bits and extra cheddar.
- Vegetarian Option: Skip the meat and add more veggies or diced potatoes.
- Cream of Mushroom Swap: Use cream of mushroom soup for a deeper flavor.
- Mini Shepherd’s Pie: Replace chicken with ground beef and gravy.
- Curry Version: Add a teaspoon of curry powder and use coconut milk.
- Southwestern Style: Add black beans, corn, and taco seasoning.
- Garlic Herb Upgrade: Mix Italian seasoning into the dough before baking.
What to Serve With Mini Chicken Pot Pie Muffins (Step-by-Step)
- Start with a light green salad or coleslaw to balance the richness.
- Serve with creamy mashed potatoes for a hearty meal.
- Pair with roasted vegetables like carrots or green beans.
- Offer a side of cranberry sauce for a tangy contrast.
- For brunch, serve alongside scrambled eggs or fruit salad.
- Make it a dinner platter with soup such as tomato basil or chicken noodle.
- Add a drizzle of gravy or cheese sauce over the muffins for extra indulgence.
Storage & Reheating Tips (Step-by-Step)
To Store
Allow muffins to cool completely before placing in an airtight container. Refrigerate for up to four days.
To Freeze
Wrap each muffin individually in plastic wrap or foil. Store in a freezer bag for up to two months.
To Reheat (From Refrigerator)
Place muffins on a baking sheet and bake at 350°F (175°C) for 10 minutes until heated through.
To Reheat (From Frozen)
Thaw overnight in the refrigerator and reheat in the oven for 15–20 minutes, or reheat directly from frozen for 25 minutes at 350°F.
Recipe FAQs
- Can I use pie crust instead of biscuit dough? Yes, it works perfectly for a flakier texture.
- Can I use canned chicken? Yes, just drain it well before mixing.
- Can I use crescent roll dough? Absolutely, it gives a softer crust.
- Can I make them ahead? Yes, assemble and refrigerate before baking.
- Can I bake them in silicone muffin liners? Yes, they release easily.
- Can I make them smaller for appetizers? Use mini muffin tins and reduce baking time.
- What if I don’t have cream of chicken soup? Substitute with a homemade white sauce or cream of mushroom.
- Can I add potatoes? Yes, diced cooked potatoes work well.
- How do I make them extra crispy? Brush with butter before and after baking.
- Can I use puff pastry? Yes, but bake at 400°F for 20 minutes instead.
- Can I use leftover vegetables? Yes, just chop them finely.
- Can I freeze the filling separately? Yes, freeze the filling and assemble fresh when ready to bake.
- Can I use shredded cheese on top? Yes, cheddar or mozzarella melts beautifully.
- Can I use rotisserie chicken skin? Yes, for extra flavor and crisp texture.
- How long do they last in the fridge? Up to four days.
- Can I make them gluten-free? Use gluten-free biscuits or dough.
- Can I use dairy-free soup? Yes, coconut or almond-based soups work too.
- How can I add more flavor? Add herbs like thyme or rosemary.
- Can I serve them cold? They taste best warm, but can be eaten at room temperature.
- Can I double the recipe? Yes, just bake in two muffin trays.