Easy Muffin Mini Chicken Pot Pies Recipe | 25 Mins

Craving that soul-warming comfort of chicken pot pie but don’t have hours to spend in the kitchen? These muffin Mini Chicken Pot Pies are about to become your new weeknight hero! With just 5 simple ingredients and 25 minutes, you’ll have perfectly portioned individual chicken pot pie goodness that rivals any restaurant version.

Why You’ll Fall in Love with This Mini Chicken Pot Pies Recipe

Picture this: It’s 5:30 PM, everyone’s hangry, and you need dinner magic to happen fast. I’ve been there more times than I can count! That’s exactly why I perfected this easy chicken pot pie recipe made with biscuits – because sometimes we need comfort food that doesn’t require a culinary degree to execute.

These aren’t just mini versions of the classic – they’re actually better. Each person gets their own perfect portion with that coveted golden crust-to-filling ratio, and cleanup is a breeze since everything bakes in one muffin pan.

What Makes This Recipe Special

✨ Game-Changing Benefits:

• Ready in 25 minutes (yes, really!)
• Perfect portion control – no fighting over crust pieces
• Kid-approved and adult-satisfying
• Freezer-friendly for meal prep champions
• Budget-friendly using pantry staples
• Customizable for dietary preferences

🔥 Secret Success Tips:

• Use rotisserie chicken for ultimate flavor and convenience
• Pre-seasoned frozen vegetables save time without sacrificing taste
• Double-rise biscuit dough creates the fluffiest crust
• A touch of herbs elevates the entire dish

Muffin Mini Chicken Pot Pies Recipe

Ingredients (Makes 12 individual pot pies):

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie works perfectly!)
• 1½ cups frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 can (10.75 oz) cream of chicken soup
• ½ cup chicken broth
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper to taste

For the Crust:

• 2 cans (8 oz each) refrigerated biscuit dough (16 biscuits total)
• 2 tablespoons melted butter
• Optional: 1 egg beaten for golden shine

Instructions:

Prep Phase (5 minutes):

1. Preheat oven to 400°F (25° higher than most recipes for extra crispiness)
2. Generously grease a 12-cup muffin tin with cooking spray
3. Prepare filling: In a large bowl, combine shredded chicken, frozen vegetables (no need to thaw!), cream of chicken soup, chicken broth, and seasonings. Mix until well combined.

Assembly Phase (10 minutes):

4. Create the crust: Take 12 biscuits and gently flatten each with your palm. Press each biscuit into a muffin cup, working the dough up the sides to create a cup shape. The dough should come about ¾ up the sides.
5. Fill generously: Spoon about 3 tablespoons of the chicken mixture into each biscuit cup, filling them nearly to the top.
6. Top it off: Take the remaining 4 biscuits, flatten them, and cut each into 3 pieces. Place one piece on top of each filled cup as a “lid.” Brush tops with melted butter for extra golden color.

Baking Phase (12-15 minutes):

7. Bake for 12-15 minutes until tops are golden brown and filling is bubbling around the edges.
8. Cool briefly: Let rest for 5 minutes before removing from pan (this prevents the filling from spilling out).

Pro Tips for Perfect Mini Pot Pies Every Time

Ingredient Hacks:

• Chicken shortcuts: Rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch
• Vegetable upgrades: Try frozen pearl onions, diced bell peppers, or mushrooms for variety
• Soup alternatives: Cream of mushroom or cream of celery work beautifully too

Make-Ahead Magic:

• Prep Sunday: Assemble completely and refrigerate up to 24 hours before baking
• Freezer meals: Freeze unbaked for up to 3 months (bake directly from frozen, adding 5 extra minutes)
• Leftover love: Reheat individual portions in the microwave for 45 seconds

Troubleshooting Common Issues:

Soggy bottom crust?

• Pre-bake the biscuit cups for 5 minutes before adding filling
• Make sure your oven is fully preheated

Filling too thin?

• Add 1 tablespoon of cornstarch to thicken
• Drain excess liquid from vegetables if using fresh

Tops browning too fast?

• Cover with foil for the last 5 minutes of baking

Delicious Variations to Try | Mini Chicken Pot Pies

Loaded Chicken Pot Pie

Add crumbled bacon and sharp cheddar cheese to the filling

Herb-Crusted Version

Mix dried rosemary and sage into the biscuit dough

Veggie-Packed Power

Double the vegetables and add diced sweet potatoes

Spicy Southwest Style

Use Mexican-seasoned chicken, corn, black beans, and pepper jack cheese

Perfect Pairings & Serving Suggestions

These chicken pot pie in muffin pan creations pair beautifully with:

• Crisp green salad with vinaigrette
• Roasted Brussels sprouts or broccoli
• Creamy coleslaw for texture contrast
• Fresh fruit salad for a light finish

Nutritional Information | Mini Chicken Pot Pies

Per serving (1 mini pot pie):

• Calories: 245
• Protein: 14g
• Carbohydrates: 28g
• Fat: 9g
• Fiber: 2g

Storage & Reheating Instructions | Mini Chicken Pot Pies

Refrigerator: Store covered for up to 4 days
Freezer: Freeze for up to 3 months in airtight containers
Reheating: Microwave 45-60 seconds or oven at 350°F for 8-10 minutes

Why This Recipe Works Every Time

The magic is in the details: using chicken broth to thin the soup creates the perfect creamy consistency, while the higher baking temperature ensures crispy bottoms and golden tops. The biscuit dough acts as both vessel and star, creating those coveted flaky layers that make each bite irresistible.

Reader Success Stories

“Made these for my picky family and even my veggie-hating teenager asked for seconds! The individual portions were genius.” – Michelle K.

“Perfect for my meal prep Sunday. I freeze half and bake the other half fresh. Game changer!” – David R.

“Finally, a pot pie recipe that doesn’t take all day. These taste like they came from a fancy bakery!” – Amanda S.

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The Bottom Line | Mini Chicken Pot Pies

This easy chicken pot pie recipe made with biscuits proves that comfort food doesn’t have to be complicated. Whether you’re feeding a crowd, meal prepping for the week, or just craving that cozy pot pie experience, these mini pot pies deliver big flavor in a perfectly portioned package.

Ready to make dinner magic happen? Grab your muffin tin and let’s get cooking! Your family (and your schedule) will thank you.

📌 Pin this recipe for later and share with your fellow busy cooks!

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