If you’re on the hunt for a comforting, delicious, and perfectly portioned dinner idea, the Muffin Tin Chicken Pot Pies Recipe is about to become your new best friend in the kitchen. These mini pot pies deliver all the creamy, savory goodness of classic chicken pot pie but with a fun, handheld twist that’s perfect for busy weeknights or feeding the whole family without any fuss. Imagine flaky, golden biscuit crusts hugging a rich, tender chicken filling bursting with colorful veggies, herbs, and cozy flavors — it’s pure comfort food magic made simple.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect balance of flavors, textures, and colors that make these pot pies so irresistible. From the fragrant sautéed onions and garlic to the creamy chicken filling and buttery biscuit crust, every element works together seamlessly.
- Olive oil: Provides a fragrant base to sauté onions and garlic, adding depth to the filling.
- Small onion (diced): Adds sweetness and texture, creating a savory foundation.
- Garlic (minced): Infuses the filling with a warm and slightly pungent aroma.
- Frozen peas and carrots: Bring vibrant color and a slight crunch, balancing the creamy filling.
- Cooked chicken (shredded): The star protein, tender and flavorful, making each bite hearty.
- Salt: Enhances all the flavors within the filling beautifully.
- Black pepper: Adds a mild kick and depth to the savory mixture.
- Dried thyme: Imparts subtle earthiness that complements the chicken perfectly.
- All-purpose flour: Acts as a thickening agent to give the filling that lovely creamy consistency.
- Chicken broth: Provides moisture and soups up the filling with rich flavor.
- Heavy cream: Adds luscious creaminess for that classic pot pie texture.
- Refrigerated biscuit dough (8-count): The convenient crust option that bakes up golden and flaky without any rolling or fuss.
- Nonstick cooking spray: Ensures easy removal of the pot pies from the muffin tin without sticking.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prepare the Muffin Tin and Ingredients
Preheat your oven to 375°F and lightly spray a 12-cup muffin tin with nonstick cooking spray. Having the oven ready ahead of time ensures a smooth cooking process and helps the biscuit dough bake evenly into perfect little cups.
Step 2: Sauté the Aromatics
In a skillet heated over medium, warm the olive oil and sauté the diced onion until it turns translucent and sweet, about 3 to 4 minutes. Add the minced garlic and cook another 30 seconds to release its fragrant notes without burning. This step builds the flavor foundation for your filling, so don’t rush it.
Step 3: Combine Filling Ingredients
Next, stir in the frozen peas and carrots, shredded chicken, salt, pepper, and dried thyme. Sprinkle the all-purpose flour evenly over the mix and stir well to coat, which helps thicken the filling as it cooks. Pour in the chicken broth and heavy cream slowly, stirring constantly until the filling thickens and becomes creamy — this usually takes 2 to 3 minutes. Remove the skillet from heat and allow the mixture to cool slightly so it’s easier to handle when assembling the pies.
Step 4: Assemble the Mini Pot Pies
Separate the biscuit dough pieces and gently flatten each one into a 4-inch round. Press each dough round into the prepared muffin tin cups, carefully forming a cup shape with edges extending just a bit above the tin’s rim. Spoon the warm chicken filling evenly into each biscuit cup, being generous but careful not to overfill.
Step 5: Bake Until Golden
Bake your pies for 15 to 18 minutes, or until the biscuit crusts turn a beautiful golden brown and are fully cooked through. Once out of the oven, let them cool in the tin for about 5 minutes — this helps the filling set so each mini pie holds together perfectly when you serve.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme is a simple yet elegant touch that adds a fresh burst of color and a hint of herbaceous flavor right on top. A few grinds of black pepper can also brighten each bite and make your pot pies even more inviting.
Side Dishes
These mini pot pies pair wonderfully with crisp green salads dressed in light vinaigrette to balance the richness. Roasted vegetables or a simple side of steamed green beans also make excellent companions that add texture and nutrition without overpowering the star dish.
Creative Ways to Present
Try serving them right in the muffin tin for a casual family meal or plate them on rustic wooden boards with small ramekins of dipping sauces like tangy mustard or creamy ranch. For a festive touch, garnish each pie with a tiny pastry leaf made from leftover biscuit dough before baking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Muffin Tin Chicken Pot Pies Recipe bites tightly covered in an airtight container in the refrigerator. They will keep well for up to 3 days and remain delicious — perfect for quick lunches or snacks.
Freezing
This recipe freezes beautifully! After assembling the pies but before baking, wrap the muffin tin with plastic wrap and pop it in the freezer. Once frozen solid, remove the pies and transfer them to a freezer-safe container or bag. Frozen pot pies can last up to 2 months, so you’ll always have a comforting meal ready at a moment’s notice.
Reheating
Reheat refrigerated or thawed pot pies in a preheated oven at 350°F for about 10-12 minutes or until heated through and the biscuit crust regains its crispness. Avoid microwaving if possible, as the crust can become soggy.
FAQs
Can I substitute the biscuit dough with pie crust?
Absolutely! Pie crust offers a flakier texture and a more traditional pot pie feel, but biscuit dough provides a quicker, easier option with a tender, buttery bite. Choose based on your preference or what you have on hand.
Is it possible to make this recipe vegetarian?
Yes, simply swap out the cooked chicken for cubes of cooked tofu, hearty mushrooms, or a medley of your favorite vegetables. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly and just as tasty.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day ahead and stored in the fridge. When ready to assemble, warm the filling slightly and proceed with making the pie cups. This saves time on busy days.
What if I don’t have a muffin tin?
A cupcake pan or even small ramekins can work in a pinch, but a muffin tin is ideal for its uniform size and ease of portioning. Just adjust baking time slightly if needed.
Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken is perfect for the Muffin Tin Chicken Pot Pies Recipe. It adds wonderful flavor and saves cooking time, making this recipe even easier to whip up.
Final Thoughts
This Muffin Tin Chicken Pot Pies Recipe brings the ultimate cozy comfort food into a quick, easy-to-make format that’s perfect for family dinners or meal prep. The golden biscuit crusts paired with that creamy, flavorful filling create a dish that’s both nostalgic and fresh. Give it a try — I promise it will become a go-to favorite in your cooking rotation!
Print
Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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 a classic comfort food, combining tender shredded chicken, peas, and carrots in a creamy sauce, all baked inside flaky biscuit dough formed in muffin tins. Perfect as a kid-friendly dinner or an easy weeknight meal, these mini pot pies are simple to prepare and bake quickly, making them a convenient and tasty option for the whole family.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup cooked chicken, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Crust
- 1 can refrigerated biscuit dough (8-count)
- Nonstick cooking spray
Instructions
- Prepare the muffin tin: Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds to enhance the aroma.
- Add filling ingredients: Stir in the frozen peas and carrots, shredded chicken, salt, pepper, and dried thyme. Sprinkle the flour evenly over the mixture and stir to coat all ingredients thoroughly.
- Thicken the filling: Pour in the chicken broth and heavy cream, stirring constantly. Continue cooking for 2 to 3 minutes until the mixture thickens into a creamy filling. Remove the skillet from heat and allow the mixture to cool slightly before assembling.
- Form biscuit cups: Separate the biscuit dough into individual pieces. Flatten each piece into a 4-inch round. Gently press each round into the prepared muffin tin cups, shaping them to form a small well for the filling.
- Fill and bake: Spoon the cooled chicken mixture evenly into each biscuit-lined muffin cup. Bake in the preheated oven for 15 to 18 minutes or until the biscuits are golden brown and fully cooked through.
- Cool and serve: Remove the mini pot pies from the oven and let them cool for 5 minutes in the tin before serving. This helps the filling set and makes them easier to handle.
Notes
- You can use leftover rotisserie chicken or turkey for convenience.
- For a quicker version, substitute the homemade filling with canned chicken pot pie soup thickened slightly with cornstarch.
- Make sure the filling is cooled slightly before assembling to prevent biscuit dough from getting soggy.
- Serve with a side salad or steamed vegetables for a complete meal.
