Muffin Tin Chicken Pot Pie: A Complete Guide to a Comforting Mini Meal
Muffin Tin Chicken Pot Pie is a quick, easy, and comforting mini dish featuring shredded chicken, vegetables, and creamy sauce baked inside a flaky biscuit crust. Perfect for weeknights or parties!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 pot pies
- Category: Dinner, Appetizer
- Method: Bake
- Cuisine: American
- Diet: Low Calorie
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 (about 16 biscuits total)
- Non-stick cooking spray
Instructions
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetables, rosemary, thyme, garlic powder, salt, and pepper. Mix well.
- Spray each cup of a standard muffin tin with non-stick cooking spray. Press one biscuit into each cup, shaping it to form a crust.
- Spoon the chicken and vegetable mixture evenly into each biscuit cup.
- Bake in a preheated 175°C oven for 10–15 minutes, or until biscuit crusts are golden and cooked through.
- Let cool slightly, then gently loosen edges and lift out each pot pie before serving.
Notes
- Use leftover chicken or turkey if preferred.
- Add extra vegetables to customize the filling.
- Store leftovers in an airtight container in the fridge.