If you’re looking for the ultimate comfort food that’s just as adorable as it is delicious, you’re going to fall in love with Muffin Tin Chicken Pot Pies. These hand-held wonders capture all the classic, homey flavors of a traditional pot pie but in a perfectly portioned, personal size that bakes up with irresistibly golden, flaky tops. Whether you’re cooking for a busy family weeknight, prepping ahead for a gathering, or simply craving a piece of nostalgia, Muffin Tin Chicken Pot Pies deliver hearty satisfaction every time.
Ingredients You’ll Need
The beauty of Muffin Tin Chicken Pot Pies is in how such simple, everyday ingredients combine to create layers of flavor and texture. Each component brings its own unique element to the filling and crust, ensuring every bite is hearty, creamy, and full of classic pot pie goodness.
- Olive oil: Gives the vegetables a savory start and adds richness to the filling.
- Onion (diced): Adds sweetness and aromatic depth as the base flavor builder.
- Garlic (minced): A punch of savoriness that perks up the whole dish.
- Frozen peas and carrots: Vibrant color and classic pot pie veggies, with the added convenience of not needing to peel or chop.
- Cooked chicken (shredded): The essential protein; great for using up leftovers or grabbing a rotisserie chicken for a shortcut.
- Salt and black pepper: Simple seasonings that bring out the cozy, homey flavors in each bite.
- Dried thyme: Earthy, fragrant notes that make pot pie taste just right.
- All-purpose flour: Thickens the filling, so it’s perfectly creamy and holds together inside the biscuit crusts.
- Chicken broth: Adds depth and keeps everything succulent without being soupy.
- Heavy cream: Makes the filling luxuriously silky and satisfying.
- Refrigerated biscuit dough: The quickest, flakiest shortcut for mini pot pie crusts.
- Nonstick cooking spray: Ensures easy release for each perfectly golden pot pie.
How to Make Muffin Tin Chicken Pot Pies
Step 1: Prep Your Muffin Tin
Begin by preheating your oven to 375°F. Grab a 12-cup muffin tin and give each cup a light mist of nonstick cooking spray, ensuring none of your precious pot pies will stick when it’s time to serve. This little step saves a lot of cleanup and heartbreak later!
Step 2: Create the Flavor Base
Heat your olive oil in a skillet over medium heat, then add the diced onion. Sauté the onion for about 3 to 4 minutes, stirring occasionally, until it turns translucent and tender. Add the minced garlic next, and cook for another 30 seconds. You’ll know it’s ready when you catch that wonderful, savory aroma wafting up!
Step 3: Build the Filling
It’s time to bring in the classic veggie mix. Stir in your frozen peas and carrots, then add the shredded chicken, salt, black pepper, and dried thyme. Everything comes together in a fragrant, colorful mixture that’s already looking delicious.
Step 4: Thicken to Perfection
Sprinkle the flour evenly over your chicken-veggie mixture, stirring as you go. This ensures the flour coats everything evenly and avoids lumps later. Pour in the chicken broth and heavy cream while continuing to stir. Watch as the filling thickens before your eyes—after about 2 to 3 minutes on the heat, you should have a luscious, creamy consistency.
Step 5: Cool and Prep the Dough
Take your skillet off the heat and let the filling cool slightly; this makes it easier to work with. Meanwhile, separate the biscuit dough into 8 pieces and flatten each one into a 4-inch round. With gentle hands, press each dough round into the muffin tin cups, forming a well to cradle all that homemade goodness.
Step 6: Fill and Bake
Spoon your chicken filling evenly into each biscuit cup—don’t be shy, it should be piled nice and hearty. Slide the muffin tin into the oven and bake for 15 to 18 minutes, until the crusts are golden brown and cooked through. Let the Muffin Tin Chicken Pot Pies cool for about 5 minutes in the tin before easing them out. Trust me, the anticipation is worth it!
How to Serve Muffin Tin Chicken Pot Pies
Garnishes
For a little extra flair, top your Muffin Tin Chicken Pot Pies with a sprinkle of finely chopped parsley or a few flakes of sea salt. If you love a bit of color, a dash of paprika or freshly ground black pepper over the tops looks lovely and adds a subtle pop of flavor.
Side Dishes
These mini pot pies pair wonderfully with a crisp green salad tossed in vinaigrette, or some simply roasted vegetables. For something extra comforting, serve them alongside buttery mashed potatoes or a tangy coleslaw to balance out the creamy filling.
Creative Ways to Present
Dress them up for a party by placing each Muffin Tin Chicken Pot Pie in a decorative cupcake wrapper, or arrange them on a wooden board with fresh herbs tucked around. For kids, serve them alongside a small cup of dipping gravy—they’ll love the hands-on fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Muffin Tin Chicken Pot Pies, let them cool completely before storing. Place them in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. This makes lunch the next day a breeze!
Freezing
These pot pies are great candidates for the freezer. Cool them fully, then wrap each one individually in plastic wrap and pop them in a freezer bag. They’ll keep well for up to two months, ready to satisfy a craving at a moment’s notice.
Reheating
To reheat, simply place the Muffin Tin Chicken Pot Pies on a baking sheet in a 350°F oven for 10 to 15 minutes, until warmed through and the crust is crisp again. If you’re in a hurry, a minute or two in the microwave does the trick, though for best texture, the oven is king.
FAQs
Can I use turkey instead of chicken?
Absolutely! Leftover turkey is a fantastic substitute in Muffin Tin Chicken Pot Pies, especially around the holidays. Just shred it up and follow the recipe as usual.
What kind of biscuit dough works best?
Any standard refrigerated biscuit dough works, but flaky or buttery varieties tend to yield the richest, most satisfying crust. You can use your favorite store brand or even try a homemade biscuit dough if you’re feeling adventurous!
How can I make these vegetarian?
Swap the chicken for sautéed mushrooms, extra peas and carrots, or even diced potatoes. Use vegetable broth in place of chicken broth and you’ll have scrumptious vegetarian Muffin Tin Chicken Pot Pies.
Can I prepare the filling in advance?
Yes! The filling can be made up to two days ahead and kept in the fridge until you’re ready to assemble and bake. This is especially handy if you’re prepping for a party or want to save time on a busy weeknight.
Do they work as an appetizer?
Definitely! Make them using a mini muffin tin for tiny two-bite versions—perfect for parties, potlucks, or holiday gatherings where finger foods rule.
Final Thoughts
With their golden biscuit crusts, savory chicken filling, and irresistible individual servings, Muffin Tin Chicken Pot Pies are a feel-good meal you’ll want to make on repeat. Gather your ingredients, share a warm batch with loved ones, and enjoy the magic of comfort food made easy and fun!
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
- Diet: Non-Vegetarian
Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Individual servings of creamy chicken and vegetable filling nestled in golden biscuit cups, these mini pot pies are perfect for a family-friendly dinner.
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
Assembly:
- 1 can refrigerated biscuit dough (8-count)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Sauté vegetables: In a skillet over medium heat, sauté onion in olive oil until translucent. Add garlic, peas, carrots, shredded chicken, salt, pepper, and thyme.
- Add flour and liquids: Sprinkle flour over mixture, then pour in chicken broth and cream. Stir until thickened.
- Prepare biscuit cups: Flatten biscuit dough rounds and press into muffin tin cups.
- Fill and bake: Spoon chicken mixture into biscuit cups and bake until golden brown, about 15-18 minutes.
- Serve: Let cool slightly before serving.
Notes
- You can use leftover rotisserie chicken or turkey.
- For a shortcut, substitute with canned chicken pot pie soup thickened with cornstarch.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
