Quick & Adorable Mini Chicken Pot Pie Muffins Recipe

Crafting delightful mini chicken pot pie muffins sparks joy in every kitchen adventure.

Compact and cute, these little bites pack incredible flavor into a single handful.

Comfort food meets clever innovation with each perfectly portioned morsel.

Crispy pastry edges and creamy chicken filling create an irresistible combination that feels like a warm hug.

Weeknight dinners transform instantly when you serve these adorable handheld treats.

Simple ingredients come together in a way that makes meal preparation feel like a playful culinary experiment.

Prepare to fall in love with a recipe that promises smiles around the table.

FAQs About Mini Chicken Pot Pie Muffins

• Can I use homemade biscuit dough instead of store-bought?

Yes! Homemade biscuit dough works perfectly and can add a more personalized touch to these mini pot pies. Just ensure the dough is rolled thin enough to fit the mini muffin tin.

• What kind of chicken works best for this recipe?

Rotisserie chicken or leftover roasted chicken are ideal. They’re already cooked, tender, and provide great flavor. Shredded or diced chicken both work well in this recipe.

• Are these mini pot pies freezer-friendly?

Absolutely! Once baked and cooled, you can freeze these mini pot pies for up to 2 months. Reheat in the oven at 350F for best results, which helps maintain their crispy texture.

• Can I make these gluten-free?

Why You’ll Love Mini Chicken Pot Pie Muffins

• Bake with Minimal Effort: These mini chicken pot pie muffins require simple ingredients and basic cooking skills, making them perfect for beginners or busy home cooks.
• Create Crowd-Pleasing Party Bites: Compact and adorable, these mini pies are ideal for gatherings, potlucks, and social events where guests can easily grab and enjoy a tasty snack.
• Customize for Dietary Needs: Easily swap ingredients to accommodate different preferences, such as using gluten-free biscuit dough or replacing chicken with vegetarian protein alternatives.
• Meal Prep Magic: Prepare these mini pot pies ahead of time, store in the refrigerator, and quickly reheat for a convenient meal or quick lunch during hectic weeks.

Ingredients for Mini Chicken Pot Pie Muffins

• Chicken: Tender, cooked meat that provides the primary protein and flavor base for the mini pot pies.

• Biscuit Dough: Soft, flaky pastry that creates the outer shell and provides a delicious golden crust for the mini pies.

• Onions, Garlic: Aromatic vegetables that add depth and savory notes to the filling.
• Dried Thyme, Dried Rosemary: Herbs that contribute a warm, earthy flavor to the chicken mixture.

• Flour: Helps thicken the sauce and bind the filling together.
• Chicken Broth, Milk: Liquid components that create a smooth, creamy sauce.
• Sour Cream: Adds richness and tangy flavor to the filling.

• Frozen Mixed Vegetables: Colorful and nutritious blend that provides texture and additional flavor to the pot pie filling.

• Olive Oil: Used for sautéing vegetables and adding a light, smooth base flavor.
• Egg: Beaten and brushed on top to create a golden, glossy finish.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

Instructions for Mini Chicken Pot Pie Muffins

Step 1: Prepare Oven and Baking Dish

Warm up your oven to 375F (190C). Coat a mini muffin tin with cooking spray or line with paper liners to prevent sticking.

Step 2: Sauté Aromatic Base

Heat olive oil in a large skillet over medium heat. Cook onions and garlic until they become soft and translucent, releasing their delightful flavors.

Step 3: Create Creamy Sauce

Sprinkle flour into the skillet and stir continuously for one minute. Slowly pour in chicken broth and milk, whisking until the mixture transforms into a smooth, velvety sauce. Continue cooking until the sauce thickens beautifully.

Step 4: Blend Seasonings and Filling

• Sour cream
• Dried thyme
• Dried rosemary
• Salt
• Pepper

Add cooked chicken and frozen mixed vegetables. Stir and heat through for a few minutes, creating a rich and comforting filling.

Step 5: Prepare Pastry Shells

Roll out biscuit dough on a lightly floured surface. Cut circles slightly larger than muffin tin cups. Gently press dough into each cup, forming a delicate base and rim.

Step 6: Fill and Top Muffins

Spoon the chicken mixture evenly into each dough-lined cup. Brush the tops with beaten egg to achieve a golden, glossy finish.

Step 7: Bake to Perfection

Slide the muffin tin into the oven. Bake for 15-20 minutes until the pastry turns a beautiful golden brown and the filling bubbles with excitement.

Step 8: Serve and Savor

Allow the mini pot pies to cool slightly. Carefully remove from the tin and serve warm. These little bites of comfort are perfect for gatherings or a cozy meal.

Pro Tips for Mini Chicken Pot Pie Muffins

• Seal Dough Edges Perfectly: Firmly press biscuit dough around muffin tin edges to prevent filling from leaking during baking.
• Boost Vegetable Variety: Swap frozen mixed vegetables with fresh seasonal produce like diced carrots, peas, or bell peppers for extra nutrition and flavor.
• Prevent Soggy Bottom: Pat chicken and vegetables dry before adding to mixture to avoid excess moisture that can make dough soggy.
• Enhance Flavor Depth: Experiment with fresh herbs like chopped parsley or chives instead of dried herbs to add bright, vibrant taste to the filling.
• Make Ahead Friendly: Prepare filling and assemble muffins in advance, then refrigerate and bake just before serving for convenient meal prep.

Flavor Variations for Mini Chicken Pot Pie Muffins

• Vegetarian Version: Replace chicken with diced tofu or hearty mushrooms like portobello for a plant-based alternative.
• Gluten-Free Option: Use gluten-free biscuit dough and replace wheat flour with cornstarch or rice flour to thicken the filling.
• Low-Carb Adaptation: Swap biscuit dough with thin slices of zucchini or use almond flour-based pastry for a keto-friendly version.
• Spicy Southwest Spin: Add diced green chiles, swap thyme for cumin, and include pepper jack cheese to create a zesty southwestern flavor profile.

Pairing Suggestions for Mini Chicken Pot Pie Muffins

• Pair with Crisp White Wine: Select a light Sauvignon Blanc or Pinot Grigio to complement the creamy chicken filling, cutting through the richness with its bright, refreshing acidity.
• Create Herbal Side Salad: Toss mixed greens with fresh thyme, rosemary sprigs, and a light lemon vinaigrette to echo the herbs in the mini pot pies and provide a fresh, zesty contrast.
• Match with Tangy Cranberry Sauce: Serve a small dollop of homemade cranberry sauce on the side, offering a sweet-tart flavor that balances the savory chicken and creamy texture of the muffins.

Storage Tips for Mini Chicken Pot Pie Muffins

• Store leftovers in an airtight container for up to 3 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual muffins tightly in plastic wrap, then place in freezer bags. Keep frozen for up to 2 months. Label with date for easy tracking.
• Preheat oven to 350F. Place muffins on baking sheet and warm for 10-12 minutes until heated through. Cover with foil to prevent over-browning.
• Microwave individual muffins for 30-45 seconds on medium power. Let stand for 1 minute to ensure even heating. Check temperature before serving to avoid burning.

Mini Chicken Pot Pie Muffins Recipe

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4.6 from 28 reviews

• Total Time: 40-53 minutes
• Yield: 6 1x

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Description

Comfort meets creativity in these mini chicken pot pie muffins, a delightful twist on classic comfort food. Packed with tender chicken, creamy sauce, and flaky pastry, these bite-sized treats will satisfy your craving for a hearty, home-style meal you can’t resist.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups shredded or diced chicken
• 1 egg, beaten (for egg wash)

Vegetables and Aromatics:

• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Baking and Liquid Ingredients:

• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 1 package refrigerated biscuit dough (or homemade pie dough)

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Instructions

1. Prepare the oven at 375F (190C) and prepare a mini muffin tin with non-stick spray or paper liners.
2. Heat olive oil in a skillet over medium temperature, sautéing onions and garlic until they become translucent and fragrant, approximately 3-4 minutes.
3. Sprinkle flour into the skillet, stirring continuously for one minute to prevent burning. Gradually incorporate chicken broth and milk, whisking until the mixture smoothly thickens, about 3-5 minutes.
4. Integrate sour cream, dried thyme, rosemary, salt, and pepper into the creamy base. Fold in cooked chicken and frozen mixed vegetables, heating thoroughly for 2-3 minutes.
5. On a floured surface, gently roll out biscuit dough and cut circular shapes slightly larger than muffin cups. Carefully press dough into each cup, creating a delicate base and slight rim.
6. Distribute the chicken mixture evenly among the dough-lined muffin cavities. Delicately brush egg wash over the tops to ensure a beautiful golden sheen.
7. Bake for 15-20 minutes until the pastry achieves a rich golden color and filling bubbles with deliciousness. Allow brief cooling before carefully extracting from the tin.
8. Serve these miniature pot pies warm, offering a delightful handheld comfort food perfect for gatherings or quick meals.

Notes

• Make sure to dice chicken and vegetables uniformly for consistent cooking and even texture in each mini pot pie.
• Prevent soggy bottoms by patting chicken and vegetables dry before adding to the mixture, reducing excess moisture.
• Swap biscuit dough with puff pastry or gluten-free alternatives for dietary variations and different flavor profiles.
• Use fresh herbs instead of dried for more vibrant and intense flavor, enhancing the overall taste of the mini pot pies.

• Prep Time: 15-20 minutes
• Cook Time: 25-33 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 65 mg