If you’re looking for a cozy, family-friendly meal that’s as fun to serve as it is to eat, Mini Chicken Pot Pie Muffins are about to become your new favorite. Imagine all the creamy, savory comfort of classic chicken pot pie, but baked into golden, hand-held muffin cups that kids and adults both adore. These little pies are perfect for busy weeknights, meal prep, or even as a party appetizer. With just a handful of simple, everyday ingredients, you can whip up a batch that’s bursting with flavor and guaranteed to bring smiles to the table.

Ingredients You’ll Need
Gathering the ingredients for Mini Chicken Pot Pie Muffins couldn’t be easier, and each one plays a special role in creating that signature taste and texture. From the flaky biscuit crust to the creamy, savory filling, every bite delivers pure comfort.
- Cooked shredded chicken: Use rotisserie chicken for extra convenience and rich flavor, or any leftover chicken you have on hand.
- Frozen mixed vegetables (thawed): These add a pop of color and classic pot pie veggie goodness – carrots, peas, and corn are all welcome!
- Cream of chicken soup: The creamy binder that brings everything together in a luscious, flavorful sauce.
- Garlic powder: Adds a hint of warmth and depth without overpowering the filling.
- Black pepper: A little bit goes a long way to balance out the creamy richness.
- Salt: Essential for seasoning and bringing out all the flavors in the filling.
- Refrigerated biscuit dough (8-count): These form the golden, flaky crust that makes the muffins so irresistible.
- Shredded cheddar cheese (optional): For a melty, cheesy finish that takes these mini pies to the next level.
- Chopped parsley (for garnish, optional): A sprinkle of freshness and color to finish things off beautifully.
How to Make Mini Chicken Pot Pie Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F. Lightly grease a standard muffin tin so the biscuit crusts don’t stick. This step is quick but makes a big difference when it comes time to pop out your perfectly baked Mini Chicken Pot Pie Muffins.
Step 2: Mix Up the Filling
In a large bowl, combine your cooked shredded chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, black pepper, and salt. Stir everything together until it’s evenly coated. The mixture should look creamy and colorful – this is the heart of your pot pie!
Step 3: Form the Biscuit Cups
Separate the biscuit dough into 8 pieces and flatten each into a round, about 4 inches across. Press each round gently into the bottom and up the sides of the muffin cups, creating a little well for the filling. Don’t worry if it’s not perfect; rustic is part of the charm!
Step 4: Fill and Top
Spoon your creamy chicken mixture into each biscuit cup, dividing it evenly. If you love cheese, sprinkle a little shredded cheddar over the top of each muffin for that gooey, golden finish.
Step 5: Bake to Perfection
Slide the muffin tin into the oven and bake for 15 to 18 minutes. You’ll know they’re ready when the biscuit crusts are golden brown and puffed, and the filling is bubbling gently. Let them cool for a couple of minutes before loosening the edges and lifting them out of the tin.
Step 6: Garnish and Serve
For a fresh touch, top your Mini Chicken Pot Pie Muffins with chopped parsley. Serve them warm, and watch how quickly they disappear!
How to Serve Mini Chicken Pot Pie Muffins

Garnishes
A sprinkle of chopped parsley or fresh thyme brightens up each muffin and gives them a pop of color. For a little extra flair, try a dusting of cracked black pepper or a pinch of flaky sea salt just before serving.
Side Dishes
Pair your Mini Chicken Pot Pie Muffins with a crisp green salad tossed in a tangy vinaigrette, or serve them alongside a cozy bowl of tomato soup for a comforting, well-rounded meal. They also go great with roasted veggies or a simple fruit salad for lunchboxes.
Creative Ways to Present
Arrange the muffins on a platter with little flags or toothpicks for parties, or nestle them into colorful cupcake liners for the kids’ table. If you’re packing them for lunch, tuck them into a bento box with fresh fruit and veggies for a cheerful midday treat.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Chicken Pot Pie Muffins can be stored in an airtight container in the refrigerator for up to 3 days. They hold up beautifully and are just as tasty reheated for a quick lunch or snack.
Freezing
These muffins freeze exceptionally well! Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months, making them a perfect make-ahead meal for busy weeks.
Reheating
To reheat, simply pop the muffins in the microwave for about 30 seconds, or warm them in a 350°F oven for 8 to 10 minutes until heated through. If reheating from frozen, let them thaw in the fridge overnight for best results.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! If you love making your own biscuit dough, go for it. Just make sure to roll it out and cut it into rounds that fit your muffin tin. Homemade dough gives these Mini Chicken Pot Pie Muffins an even more personal touch.
What veggies work best in the filling?
Classic frozen mixed vegetables are easiest, but you can swap in any favorites you have on hand, like diced bell peppers, broccoli, or even spinach. Just make sure they’re cooked or thawed to avoid excess moisture.
Can I make these mini pies vegetarian?
Yes! Simply swap the chicken for cooked chickpeas or white beans, and use cream of mushroom soup instead of chicken. The result is just as comforting and delicious.
How do I keep the biscuit crust from getting soggy?
Be sure to thaw and drain your veggies well, and don’t overfill with soup. Baking until the biscuits are golden and letting them cool slightly before removing from the tin will also help maintain that perfect, flaky crust.
Are Mini Chicken Pot Pie Muffins good for meal prep?
Definitely! They’re easy to portion, hold up well in the fridge or freezer, and reheat beautifully. Pack them for lunch, snacks, or quick dinners and you’ll always have a comforting meal ready to go.
Final Thoughts
There’s something so irresistible about these Mini Chicken Pot Pie Muffins – they’re easy enough for weeknights, fun for parties, and comforting any time you need a little pick-me-up. Give them a try, and don’t be surprised if they become a regular request from everyone around your table!
Print
Mini Chicken Pot Pie Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pie Muffins are a delightful and convenient twist on the classic comfort food. Featuring tender shredded chicken, mixed vegetables, and creamy sauce baked inside crispy biscuit dough cups, they make a perfect kid-friendly dinner or easy meal prep option. With cheesy topping and a golden crust, these muffins are delicious served warm and garnished with fresh parsley.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Crust and Topping
- 1 tube refrigerated biscuit dough (8-count)
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F and lightly grease a standard muffin tin to prevent sticking.
- Mix Filling: In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, black pepper, and salt. Stir until evenly mixed.
- Prepare Biscuit Crusts: Separate the biscuit dough into individual pieces. Flatten each piece into a 4-inch round, then press each round firmly into the bottom and up the sides of the muffin cups to form a crust.
- Fill and Top: Spoon the chicken and vegetable mixture evenly into each biscuit-lined cup. Sprinkle shredded cheddar cheese on top of each if using.
- Bake: Place the muffin tin in the oven and bake for 15–18 minutes or until biscuits are golden brown and fully cooked through.
- Cool and Serve: Allow the mini pot pies to cool slightly before carefully removing them from the muffin tin. Garnish with chopped parsley if desired and serve warm.
Notes
- These mini pot pies freeze well, making them excellent for meal prep or packed lunches.
- Using rotisserie chicken can save prep time and add extra flavor.
- For a lighter version, substitute light cream of chicken soup and reduced-fat cheddar cheese.
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: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg