If you’re in the mood for classic comfort food with a playful twist, these Mini Chicken Pot Pie Muffins are just what you need! Imagine a creamy and savory filling of shredded chicken combined with mixed vegetables and a touch of cheese, all baked inside a buttery biscuit crust. Perfect for a quick dinner, a tasty snack, or even as a charming appetizer for your next gathering, these mini muffins are incredibly simple to prepare with readily available ingredients. They are not only easy to whip up but are also kid-friendly and portable, making them a wonderful choice for busy families!

Why You’ll Love This Recipe

This recipe is a delightful and uncomplicated variant of the traditional chicken pot pie. Each muffin is filled to the brim with hearty goodness and nestled within a flaky, golden biscuit crust. They are an excellent way to use up leftover chicken, and you can easily personalize the filling with your favorite vegetables and seasonings. Plus, since they are baked in a muffin tin, they are ready to enjoy in much less time than a conventional pot pie. These mini pot pies make fantastic options for meal prep, school lunchboxes, or even as a quick grab-and-go snack!

The Recipe

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works wonderfully)
• 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
• 1/2 cup cream of chicken soup
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cans (16 ounces each) refrigerated biscuit dough
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin to prevent sticking.
2. Prepare the filling: In a large mixing bowl, combine your shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, cream cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix everything together until all ingredients are well blended.
3. Prepare the biscuit dough: Open the biscuit dough and separate it into individual biscuits. Using a rolling pin or even your hands, flatten each biscuit into a circle that’s about 4 inches in diameter.
4. Assemble the muffins: Place each flattened biscuit into the muffin tin, pressing it down to create a cup shape. Ensure the dough extends up the sides to form a crust.
5. Fill the cups: Spoon roughly 2 tablespoons of the chicken mixture into each biscuit cup, ensuring an even distribution among them.
6. Bake the muffins: Place the muffin tin into your preheated oven and bake for 15-18 minutes, or until the biscuit dough turns golden brown and is fully cooked.
7. Garnish and serve: Once baked, remove the muffins from the oven and allow them to cool slightly. If desired, sprinkle with fresh, chopped parsley for a pop of color. Serve warm and enjoy every bite!

Serving and Storage Tips

• Serving: These mini chicken pot pie muffins are best served warm, fresh out of the oven. They can be enjoyed independently or alongside a crisp side salad for a more complete meal.
• Storage: If you have any leftovers, keep them stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven set to 350°F (175°C) for about 10 minutes or until warmed throughout.

Helpful Notes

• Make sure to soften the cream cheese before mixing for a smooth blend with the other ingredients.
• For a cheesier option, feel free to add an extra 1/4 cup of shredded cheddar cheese to the filling mixture.
• If you enjoy a little heat, consider incorporating a pinch of crushed red pepper flakes or a dash of your favorite hot sauce into the filling.

FAQs

1. Can I use homemade biscuit dough instead of refrigerated?
Certainly! Feel free to use your favorite homemade biscuit dough recipe, just roll it out and cut into circles before placing them in the muffin tin.

2. Can I use other vegetables?
Absolutely! You can substitute with any vegetables you prefer, such as diced potatoes, green beans, or broccoli, as long as they are cooked and chopped into small pieces.

3. Can I make these muffins ahead of time?
Yes, you can assemble the muffins in advance and keep the muffin tin tightly covered with plastic wrap in the refrigerator until you’re ready to bake.

4. Can I freeze these pot pie muffins?
Yes, these muffins freeze beautifully! Allow them to cool completely, then wrap each one in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. To reheat, just place them in a 350°F (175°C) oven for 15-20 minutes straight from the freezer.

5. How do I prevent the biscuit dough from getting soggy?
To avoid soggy dough, make sure to bake the muffins until the tops and edges are golden brown. Brushing the inside of each biscuit cup with a little melted butter before filling can also help.