Muffin tin chicken pot pies turn rotisserie chicken, thawed mixed vegetables, condensed cream of chicken soup, herbs, and refrigerated biscuits into sixteen individual savory pies. Each biscuit is pressed into a cup, filled, and baked until its exposed edges become golden.
The method takes about 25 minutes, including 10 minutes of preparation and 10 to 15 minutes in a 350°F oven. The small portions are convenient for families, parties, potlucks, and meal preparation, and they freeze well after cooling.
Muffin Tin Chicken Pot Pie Ingredients
Use cooking spray for the muffin tins, 1 cup shredded rotisserie chicken, one 10-ounce package frozen vegetable medley that has been thawed, 2 cans Pillsbury biscuits, and one 10.5-ounce can cream of chicken soup.
Season the filling with salt and pepper to taste, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon garlic powder. The two biscuit cans provide the sixteen portions named in the yield. The recipe contains wheat, dairy, and soy as written.
If you enjoy this recipe, you may also like Smoked Mac and Cheese Cups.
How to Make Muffin Tin Chicken Pot Pies
- Make filling. In a large bowl, combine 1 cup shredded chicken, the can of cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, thyme, and rosemary. Stir until evenly coated.
- Spray tins. Generously coat enough muffin wells for sixteen pies.
- Shape biscuits. Place one biscuit in each well and press it across the bottom and up the sides to make an open cup.
- Fill. Divide the chicken mixture evenly among all sixteen cups without covering the exposed pastry rim.
- Bake. Bake at 350°F for 10 to 15 minutes, until the biscuits are golden and cooked.
- Cool. Rest for a few minutes, then loosen gently with fingers or a butter knife and serve warm.
For storage details after serving, the USDA leftovers and food safety guidance.
Thaw the Vegetable Medley
Thaw the full 10-ounce package of frozen mixed vegetables before combining it with the filling. Frozen pieces placed directly inside the biscuit cups would release more water and take longer to heat, while the short 10-to-15-minute bake is calibrated for thawed vegetables.
Drain away visible excess moisture after thawing. The original recipe allows any preferred frozen vegetable mixture, so select one whose pieces are small enough for individual muffin portions.
If you enjoy this recipe, you may also like Cheesy Jalapeno Twists.
Use Shredded Rotisserie Chicken
Measure 1 cup shredded rotisserie chicken, breaking large pieces into bite-size strands. The chicken is already cooked, which is why the pies need only enough oven time for the biscuits to bake and the filling to become hot.
Check carefully for bones or firm cartilage while shredding. Both light and dark rotisserie meat can be included, but keep the total amount at the stated one cup so the soup can coat the mixture properly.
Mix the Creamy Filling
Place the shredded chicken, thawed vegetables, and one 10.5-ounce can cream of chicken soup in a large mixing bowl. Add 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, plus salt and pepper to taste.
Stir until the condensed soup and seasonings coat the chicken and vegetables uniformly. No additional milk or broth is listed. The mixture should remain thick enough to sit inside the uncooked biscuit cups.
Spray Sixteen Muffin Wells
Generously apply cooking spray to sixteen wells. Depending on the pans available, this may require one standard twelve-cup tin plus four wells in a second tin, or another combination totaling sixteen.
Coat the bottoms and sides, especially near the rim where filling may bubble against the metal. Thorough greasing makes the baked pies easier to lift without tearing the biscuit shells.
Press One Biscuit into Every Cup
Open both cans of Pillsbury biscuits and separate sixteen pieces. Place one biscuit into each prepared well. Use your fingers to flatten its center across the base, then work the dough upward along the sides.
Try to maintain similar thickness across all cups. Thin holes can leak filling, while a very thick bottom may lag behind the golden upper edge. Keep the top open rather than closing it like a sealed pie.
Divide the Filling Evenly
Spoon the mixture among all sixteen biscuit cups, distributing chicken and vegetables rather than filling early cups with mostly solids and later ones with sauce. Keep a small visible border of dough around every portion.
Do not mound filling far above the cup. Even portions heat at a similar rate and are less likely to overflow onto the muffin tin.
Bake and Cool Briefly
Bake the filled tins at 350°F for 10 to 15 minutes. The exposed biscuit edges and bases should be golden, and the creamy filling should be hot. Check at the shorter time, then continue only as needed for the dough.
Let the pies cool for a few minutes. Run a butter knife gently around any sticking edge, or lift carefully with your fingers once safe to touch. Serve warm.
Meal Prep and Freezing
These individual portions work well for meal preparation and freeze well once fully cooled. Chill promptly, then pack airtight so the biscuit cups are protected from freezer air and physical damage.
Reheat until the chicken filling is steaming throughout. A conventional oven helps restore a drier pastry surface, while microwave reheating will produce a softer biscuit.
Conclusion
Mix 1 cup shredded rotisserie chicken, a thawed 10-ounce vegetable medley, one 10.5-ounce can cream of chicken soup, salt, pepper, garlic powder, thyme, and rosemary. Spray sixteen muffin wells generously. Press one biscuit from the two cans into each well, shaping it across the bottom and up the sides. Divide the filling evenly and bake at 350°F for 10 to 15 minutes, until golden. Cool a few minutes, loosen carefully, and serve warm.
Frequently Asked Questions
- → Should frozen vegetables be thawed first?
Yes. Thaw the 10-ounce medley and drain visible moisture so the short bake heats the filling without making the biscuit cups watery.
- → How many muffin cups does this recipe make?
Two cans of biscuits produce exactly sixteen individual chicken pot pies, so prepare sixteen greased muffin wells.
- → When are muffin tin pot pies done?
After 10 to 15 minutes at 350°F, the exposed biscuits should be golden and cooked while the filling is hot.
- → Can muffin tin chicken pot pies be frozen?
Yes. Cool them completely, pack airtight, freeze, and reheat until the filling is steaming throughout.