If you’re craving a cozy, comforting meal that’s as fun to make as it is to eat, then this Muffin Tin Chicken Pot Pies Recipe is just what you need. Imagine tender chunks of chicken, vibrant mixed vegetables, and a creamy sauce all tucked inside perfectly golden biscuit cups baked right in a muffin tin. This recipe turns the classic chicken pot pie into adorable individual portions that are ideal for family dinners, meal prepping, or even a delightful party appetizer. The balance of savory flavors and flaky crusts will have everyone asking for seconds, making it a true favorite that’s both satisfying and surprisingly simple.
Ingredients You’ll Need
The beauty of this Muffin Tin Chicken Pot Pies Recipe lies in its straightforward, readily available ingredients that come together to create incredible flavor and texture. Each element plays a key role, from the tender chicken and mixed veggies adding wholesome goodness, to the biscuit dough that creates that irresistible golden crust.
- 2 cups cooked and diced chicken breast: The star protein that makes this dish hearty and satisfying.
- 1 cup frozen mixed vegetables (peas, carrots, corn): Adds color, sweetness, and a pop of nutrition.
- 1/2 cup diced onion: Provides a savory depth of flavor that’s essential for the filling.
- 1 tablespoon olive oil: Helps soften the onions while adding a subtle richness.
- 2 tablespoons all-purpose flour: Thickens the filling to a creamy consistency.
- 1 cup chicken broth: Builds the base of the sauce with savory notes.
- 1/2 cup milk: Ensures the filling is creamy and smooth without being too heavy.
- 1/2 teaspoon garlic powder: Brings a gentle aromatic flavor that complements the chicken beautifully.
- 1/2 teaspoon dried thyme: Adds a hint of earthiness and herbaceous aroma.
- Salt and pepper to taste: The finishing touch to balance and enhance all the flavors.
- 1 can refrigerated biscuit dough (8 count): Creates the perfect flaky, buttery crust for each mini pot pie.
- Nonstick cooking spray: Keeps the muffin tin clean and the pies easy to remove.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F and generously spray your muffin tin with nonstick cooking spray. This simple prep ensures your biscuit cups will bake up with perfect shape and won’t stick, making cleanup a breeze.
Step 2: Sauté the Onions
Heat the olive oil in a skillet over medium heat and add the diced onions. Cook them until they’re soft and fragrant, around 3 minutes, which builds a flavorful base for the creamy filling.
Step 3: Make the Sauce
Sprinkle the flour over the softened onions, stirring constantly for about 1 minute to cook out the raw flavor. Then slowly whisk in the chicken broth and milk. Keep stirring until the sauce thickens and becomes smooth and creamy—this luscious base is what ties the filling together.
Step 4: Season and Combine
Add garlic powder, dried thyme, salt, and pepper into the sauce, mixing well to deepen the flavor profile. Stir in the cooked chicken and frozen mixed vegetables until everything is evenly coated with that velvety sauce.
Step 5: Prepare Biscuit Crusts
Flatten each biscuit dough round and gently press them into each muffin cup. Make sure the dough extends a bit up the sides to hold all of that delicious filling. This step is key to creating those charming individual pot pies.
Step 6: Fill and Bake
Spoon the chicken and vegetable mixture evenly into each biscuit cup. Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the biscuit crusts turn a gorgeous golden brown. Once baked, allow the mini pies to cool for 5 minutes before carefully removing them.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme leaves on top of the pot pies just before serving to add a burst of color and a touch of fresh herbal brightness that complements the hearty filling.
Side Dishes
Pair these mini pot pies with a crisp green salad dressed lightly with vinaigrette for a refreshing crunch or a side of roasted asparagus or green beans to round out the meal with some vibrant, seasonal vegetables.
Creative Ways to Present
Serve these mini pot pies on a wooden board or colorful platter for a rustic look perfect for casual gatherings. For a special touch, offer dipping sauces like a tangy honey mustard or a creamy ranch that guests can spoon on top or dip into.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover mini pot pies in an airtight container in the refrigerator for up to three days. They stay delicious and make for an easy grab-and-go lunch or dinner.
Freezing
These pies freeze beautifully. Freeze them unbaked on a tray first, then transfer to a freezer-safe bag or container to bake fresh later, or freeze after baking and reheat when ready. Either way, they retain their lovely texture and flavor.
Reheating
Reheat leftover pot pies in the oven at 350°F for about 10-15 minutes. This keeps the biscuit crust crisp and the filling warm and creamy, unlike microwaving which can make the crust soggy.
FAQs
Can I use fresh vegetables instead of frozen for this Muffin Tin Chicken Pot Pies Recipe?
Absolutely! Fresh vegetables can work great—just make sure to dice them small and sauté slightly if they take longer to cook, so they’re tender inside the pot pies.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the milk with your favorite plant-based milk like almond or oat milk, and use a dairy-free biscuit dough or make a crust from scratch with dairy-free ingredients. It still turns out delicious!
Can I use leftover chicken or does it need to be freshly cooked?
Leftover cooked chicken is perfect for this recipe and can save you time. Just make sure it’s diced evenly for consistent bites.
How many mini pot pies does this recipe make?
This Muffin Tin Chicken Pot Pies Recipe yields 8 delightful mini pot pies—perfect for a family meal or sharing.
Can I add cheese to this pot pie filling?
Definitely! A sprinkle of shredded cheddar or mozzarella inside the filling or on top before baking adds a wonderful cheesy twist that makes this dish even more comforting.
Final Thoughts
This Muffin Tin Chicken Pot Pies Recipe is a wonderful way to enjoy the cozy flavors of chicken pot pie in an easy, individual portion format. With its simple ingredients, comforting filling, and flaky golden crust, it’s sure to become a staple in your meal rotation. So go ahead, gather your ingredients and give this recipe a try—you won’t regret it!
Print
Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, featuring tender chicken, mixed vegetables, and a creamy filling encased in golden, flaky biscuit dough. Perfect for a family dinner or meal prep, these individual pot pies bake quickly in muffin tins, making them both convenient and delicious.
Ingredients
Filling
- 2 cups cooked and diced chicken breast
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Dough
- 1 can refrigerated biscuit dough (8 count)
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and spray a standard muffin tin with nonstick cooking spray to prevent sticking.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the diced onions until they become soft and translucent, about 3 minutes.
- Make Roux and Sauce: Stir in the all-purpose flour with the sautéed onions and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
- Season the Filling: Add garlic powder, dried thyme, salt, and pepper to the sauce. Stir well to combine all the flavors.
- Add Chicken and Vegetables: Fold in the cooked diced chicken and frozen mixed vegetables to the sauce, mixing thoroughly. Remove the skillet from heat.
- Prepare Biscuit Cups: Flatten each biscuit dough round with your hands or a rolling pin and press it firmly into each muffin cup, making sure the dough covers the bottom and sides to form a cup.
- Fill and Bake: Spoon the chicken and vegetable filling evenly into each biscuit cup. Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the biscuit dough is golden brown and cooked through.
- Cool and Serve: Remove from the oven and let the mini pot pies cool for about 5 minutes before carefully removing them from the muffin tin. Serve warm.
Notes
- For a shortcut, use rotisserie chicken instead of cooking your own chicken.
- You can substitute frozen mixed vegetables with fresh or canned vegetables depending on availability.
- Add a cheesy twist by sprinkling shredded cheddar cheese on top of each pot pie before baking.
