Muffin Tin Chicken Pot Pie

These muffin tin chicken pot pies have become my secret weapon for busy weeknights when I need something that feels like homemade comfort food without spending hours in the kitchen. I stumbled onto this recipe during a particularly hectic week when my kids needed something quick but satisfying, and I've been making them regularly ever since because they deliver all the warmth and richness of traditional chicken pot pie in a fraction of the time. The individual portions mean everyone gets their own perfect little pie with golden biscuit edges and creamy filling, and there's something about the personal-sized servings that makes even adults smile when you set them on the table.

My youngest daughter, who normally picks vegetables out of everything I make, actually eats the peas and carrots in these pot pies without complaint. Something about having her own personal pie makes the whole meal more exciting to her, and she'll often ask if we can have "the muffin pies" for dinner. My husband loves taking the leftovers to work because they reheat beautifully in the microwave and his coworkers always comment on how good they smell. Even my teenage son, who typically needs two servings of everything, finds these surprisingly filling and satisfying.

Essential Ingredients Breakdown

• Rotisserie chicken: Shredded, pre-cooked meat is tender and flavorful.
• Frozen vegetable medley: Thawed and drained, provides classic pot pie vegetables without chopping.
• Pillsbury biscuits: Regular-sized refrigerated biscuits form the perfect individual crusts.
• Cream of chicken soup: Undiluted, forms the creamy base and binding sauce.
• Dried herbs: Rosemary, thyme, and garlic powder add aromatic depth and classic pot pie flavor.

Pin it

Creating Perfect Portions

Preparing the filling:

In a large bowl, combine shredded chicken, completely thawed and drained vegetable medley, cream of chicken soup, salt, pepper, garlic powder, dried thyme, and dried rosemary. Stir thoroughly until everything is evenly coated. Taste and adjust seasonings.

Preparing the muffin tin:

Generously spray each cup of a standard-sized muffin tin with cooking spray (using one with flour works best). Do not skip this step.

Forming the cups:

Place one biscuit into each prepared cup. Gently press the dough down into the bottom, then stretch and mold it up the sides to form a cup shape that reaches almost to the rim. Pinch any tears closed.

Filling the cups:

Spoon the chicken and vegetable mixture evenly into each biscuit cup, filling generously but stopping just below the rim of the dough. Gently press the filling down to eliminate air pockets.

Baking process:

Bake in a preheated **350 degrees F** oven on the center rack for **10 to 15 minutes**. They are done when the biscuit edges are golden brown, pulled away slightly from the sides, and the filling is bubbling hot.

Cooling and removal:

Let the muffin tin cool for about **5 minutes** after removing it from the oven to allow the filling to set. Run a butter knife around the edge of each pot pie to loosen any sticking spots, then lift each portion out onto a serving platter.

I learned through several batches that the texture of these pot pies depends heavily on how well you drain those vegetables and how carefully you form the biscuit cups. My first attempt resulted in soggy bottoms because I used vegetables straight from the freezer, and I've never made that mistake again. I also discovered that pressing the biscuit dough up the sides as far as possible creates a better cup that holds more filling and looks more impressive when you serve them. Taking just a few extra seconds on each cup makes a noticeable difference in the final result.

Customizing for Preferences

• Use **leftover turkey** instead of chicken (add poultry seasoning for extra flavor).
• Swap cream of chicken soup for **cream of mushroom** or **cream of celery** soup.
• Make a **vegetarian version** by doubling the vegetables and adding cooked, crumbled vegetarian sausage.
• Add a half cup of shredded **cheddar cheese** to the filling mixture for richness.

Making Ahead Strategy

• The **filling can be mixed up completely the night before** and stored covered in the refrigerator.
• **Do not assemble and refrigerate** the filled cups (the dough can get gummy).
• Bake completely, let cool, and **refrigerate leftovers for up to three days** for quick reheating.

Serving These Beauties

Serve these pot pies hot from the oven after the brief cooling period (two or three per plate, depending on appetite). A simple **green salad** provides a fresh contrast. For a seasonal touch, serve with **cranberry sauce**. For appetizers, make them in **mini muffin tins**.

Keeping Them Fresh

• Store in the refrigerator for up to **four days** in an airtight container.
• To reheat, use a **325-degree oven for about 10 minutes** to recrisp the biscuit edges (microwave works but results in a softer crust).
• Baked pot pies can be **frozen for up to two months** (wrap individually in plastic wrap).

Pin it

I've made these muffin tin chicken pot pies countless times for my family, and they never fail to make everyone happy at the dinner table. There's something about the individual servings that makes this meal feel special even though it's incredibly simple to prepare, and the combination of tender chicken, vegetables, and creamy sauce inside that golden biscuit crust hits all the comfort food notes perfectly. They're equally appropriate for a Tuesday night family dinner or a casual gathering with friends, and the fact that you can have them ready to eat in under 30 minutes makes them one of my most reliable recipes. Every time I serve these, I'm reminded that the best recipes don't have to be complicated or take hours to make, they just need to taste good and bring people together over food they enjoy!

Frequently Asked Questions

→ Can I make these ahead of time?

Yes, you can assemble them and keep them covered in the fridge for a few hours before baking. They also reheat well.

→ What vegetables work best in these?

Any frozen mixed vegetables work great. Peas, carrots, corn, and green beans are all good choices.

→ Can I freeze these mini pot pies?

Absolutely. Let them cool completely, then freeze in an airtight container for up to 3 months. Reheat in the oven.

→ Do I need to thaw the vegetables first?

Yes, thaw them before mixing. You can run them under warm water or leave them out for about 30 minutes.

→ Can I use homemade biscuit dough?

Sure, homemade biscuit dough works fine. Just roll it out and cut circles to fit your muffin cups.

→ How do I prevent the biscuits from sticking?

Make sure to spray the muffin tin really well with cooking spray before adding the biscuits.