Muffin Tin Chicken Pot Pies

why make this recipe

Muffin Tin Chicken Pot Pie is a delightful and easy way to enjoy a classic comfort food. These mini pot pies are perfect for a family meal or a cozy night in. They are fun to make and serve, plus they allow you to portion out delicious bites. Having individual servings makes them great for parties or lunchboxes. With simple ingredients and straightforward steps, anyone can whip these up in no time!

how to make Muffin Tin Chicken Pot Pie

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 (Pillsbury recommended; approx. 16 biscuits total)
• Non-stick cooking spray

Directions

1. In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
2. Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mold the dough to fit the base and sides, forming cups.
3. Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
4. Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
5. Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.

how to serve Muffin Tin Chicken Pot Pie

These muffin tin pot pies are best served warm. You can add a simple side salad or some fruit to create a balanced meal. Serve them on a platter for sharing, or enjoy them straight from the muffin tin!

how to store Muffin Tin Chicken Pot Pie

Leftover Muffin Tin Chicken Pot Pies should be stored in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply pop them in the microwave for about 30-60 seconds or until heated through.

tips to make Muffin Tin Chicken Pot Pie

• Make sure the biscuits are pressed firmly into the muffin tin to hold the filling well.
• Feel free to add cheese or herbs for extra flavor.
• Use leftover chicken or any cooked meat you have on hand.
• Thaw the vegetable medley before adding it to ensure even cooking.

variation (if any)

You can try different fillings, such as beef or turkey, and switch the vegetable medley for your favorites. For a healthier option, use whole wheat biscuits or add more veggies for nutrition.

FAQs

Can I use homemade chicken soup instead of cream of chicken soup?
Yes, homemade chicken soup can work well, but you might need to adjust the thickness with a little cornstarch or flour.

Is this recipe kid-friendly?
Absolutely! Kids love the bite-sized portions and the delicious flavors. They can also help with filling the biscuit cups.

How do I make it vegetarian?
You can replace the chicken with lentils or chickpeas and use vegetable soup instead of cream of chicken soup. Add more vegetables for a tasty meatless option.

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