Name: Muffin Tin Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup shredded rotisserie chicken; 1 can (10.5 oz / 298 g) cream of chicken soup; 1 pack (10 oz / 283 g) frozen vegetable medley, thawed; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total); Non-stick cooking spray

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Why Make This Recipe

Muffin Tin Chicken Pot Pie is a fun and convenient twist on a classic comfort food. Making individual servings means everyone gets their own pie, and it’s a perfect meal for families or gatherings. These mini pot pies are easy to create and pack with flavor, showcasing shredded chicken and veggies all in a flaky biscuit crust. Plus, they are quick to prepare, making them a great option for busy weeknights.

How to Make Muffin Tin Chicken Pot Pie

Ingredients:

1 cup shredded rotisserie chicken
1 can (10.5 oz / 298 g) cream of chicken soup
1 pack (10 oz / 283 g) frozen vegetable medley, thawed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
Non-stick cooking spray

Directions:

In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mold the dough to fit the base and sides, forming cups.
Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.

How to Serve Muffin Tin Chicken Pot Pie

Serve these tasty little pot pies warm, right from the oven. They can be enjoyed as a main dish accompanied by a fresh salad or some steamed vegetables. These mini pies are also great for lunches or parties; just set them out and let everyone grab one!

How to Store Muffin Tin Chicken Pot Pie

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To keep them fresh and delicious, reheat in the oven or microwave before serving again.

Tips to Make Muffin Tin Chicken Pot Pie

Make sure to fully thaw the frozen vegetable medley for even cooking.
Feel free to customize the filling with other vegetables or spices based on your preference.
If you want a little extra crunch, sprinkle some shredded cheese on top of the filling before baking.

Variation

You can easily adapt muffin tin chicken pot pies by substituting the chicken with turkey or even a vegetarian option like mushrooms and spinach. Adjust the spices to match your taste!

FAQs

Can I use homemade chicken instead of rotisserie chicken?
Yes, you can use shredded homemade chicken. Just make sure it’s cooked and seasoned well.

How long can I keep the leftover pot pies in the fridge?
Leftovers can be stored for up to three days in an airtight container in the refrigerator.

Can I freeze these pot pies?
Yes, you can freeze them before baking. Wrap them individually in plastic wrap and store them in a freezer-safe bag. When ready, bake them from frozen, adding a few extra minutes to the baking time.