Mini Chicken Pot Pies Muffins

Mini Chicken Pot Pie Muffins: A Comforting Classic in Every Bite

There’s something undeniably comforting about chicken pot pie—a dish that’s stood the test of time, warming hearts and filling tummies for generations. Now, imagine taking that classic comfort and transforming it into bite-sized delights that are perfect for any occasion. These Mini Chicken Pot Pie Muffins are the perfect marriage of flaky, golden biscuits and a creamy, savory filling that’s bursting with tender chicken, vibrant veggies, and a hint of herbs. Whether you’re hosting a cozy family dinner, looking for an impressive potluck dish, or simply craving something homey, these mini pot pies will become your new go-to recipe.

Ingredient Overview

Jumbo Biscuits: The base of our mini pies, these store-bought biscuits bake up golden and flaky, providing the perfect vessel for our creamy filling.
Cream of Chicken with Herbs: This soup adds a rich, velvety texture to the filling, infused with subtle herbal notes that elevate the overall flavor.
Cooked Chicken: Whether you use leftover rotisserie chicken, grilled breasts, or poached thighs, this ingredient ensures each bite is hearty and satisfying.
Mixed Veggies (Peas and Carrots): These classic pot pie vegetables add a pop of color and sweetness, balancing the savory filling.
Diced New Potatoes: These tender potatoes add substance and texture to the filling, making each bite more fulfilling.
Sour Cream: A small amount of sour cream adds creaminess and a slight tang, enhancing the richness of the filling.
Pepper: A dash of pepper brings everything together, seasoning the filling to perfection.

Step-by-Step Cooking Instructions

Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This temperature ensures your biscuits will bake to a perfect golden brown while the filling heats through.

Prepare Your Muffin Pans:
Spray two muffin pans generously with oil. This will help prevent the biscuits from sticking and make it easier to remove the mini pies after baking.

Form the Biscuit Cups:
Take each jumbo biscuit and press it down into the muffin cups, forming a cup shape with the edges raised slightly above the pan. This will create a deliciously crispy edge around each pot pie.

Prepare the Filling:
In a large mixing bowl, combine 1 can of cream of chicken with herbs, 1 cup of cooked chopped or shredded chicken, 1 cup of mixed thawed veggies (peas and carrots), 1 can of diced new potatoes (drained), and 1-2 tablespoons of sour cream. Stir until all the ingredients are well mixed and the filling is creamy. Season with pepper to taste, ensuring the filling is well-seasoned.

Fill the Biscuit Cups:
Using a spoon, carefully fill each biscuit cup with the prepared filling. Make sure to fill them to the top, as the filling will settle slightly as it bakes.

Bake to Perfection:
Place the filled muffin pans into your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the biscuits are golden brown and the filling is bubbling slightly at the edges.

Cool and Serve:
Once baked, remove the pans from the oven and allow the mini pot pies to cool for a few minutes. This makes them easier to handle and allows the filling to set slightly. Serve warm and enjoy the comforting flavors in every bite.

Frequently Asked Questions (FAQs)

What type of chicken works best for this recipe?
Any cooked chicken will work well, but using leftover rotisserie chicken or poached chicken breasts adds extra flavor and moisture.

Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just make sure to cook them slightly before adding them to the filling to ensure they’re tender.

Can I substitute the cream of chicken with herbs for regular cream of chicken soup?
Absolutely! You can use regular cream of chicken soup, but you might want to add a pinch of dried herbs to match the flavor.

What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy creaminess.

Can these be made ahead of time?
Yes, you can prepare the filling and assemble the biscuit cups in advance. Store them in the fridge and bake when ready.

How do I know when they are done baking?
The mini pot pies are done when the biscuits are golden brown and the filling is bubbling at the edges.

Can I freeze these mini pot pies?
Yes, they freeze beautifully. Just make sure to cool them completely before freezing.

What’s the best way to reheat these?
Reheat in a 350°F oven for 10-15 minutes or until heated through. This will keep the biscuits crisp.

Can I use a different type of biscuit dough?
Yes, you can use smaller or larger biscuits, but adjust the filling amount and baking time accordingly.

What other vegetables can I add?
Feel free to add corn, green beans, or mushrooms to the filling for variety.

How can I make this recipe gluten-free?
Use gluten-free biscuits and ensure your cream of chicken soup is also gluten-free.

Is it possible to make this recipe dairy-free?
Yes, you can use dairy-free biscuits, soup, and sour cream to make this recipe dairy-free.

What’s the best way to chop the chicken?
For the best texture, chop the chicken into small, bite-sized pieces.

Can I use canned chicken?
While fresh or leftover chicken is best, canned chicken can be used in a pinch. Just drain it well.

How long can these be stored in the fridge?
They can be stored in an airtight container in the fridge for up to 3 days.

Can I add cheese to the filling?
Yes, adding shredded cheese to the filling will add an extra layer of richness.

What’s the best way to serve these mini pot pies?
They’re perfect on their own but also pair well with a simple green salad.

Can these be made in a mini muffin pan for bite-sized appetizers?
Yes, just use smaller biscuit dough and reduce the baking time accordingly.

What should I do if the biscuits seem undercooked?
If the biscuits are still doughy, cover the muffin pan with foil and bake for an additional 5-10 minutes.

Can I make this recipe vegetarian?
Yes, simply omit the chicken and use a vegetable broth-based cream soup.

20 Helpful Tips for Perfect Mini Chicken Pot Pie Muffins

1. Use refrigerated biscuits for the flakiest crust.
2. Add a splash of milk to the filling for extra creaminess.
3. Always preheat your oven for even baking.
4. Stir the filling well to ensure even distribution of ingredients.
5. Fill the biscuit cups generously for a hearty bite.
6. Use non-stick spray generously to avoid sticking.
7. Add a pinch of garlic powder to the filling for added flavor.
8. Cook your chicken in advance for quick assembly.
9. Press the biscuit dough firmly into the muffin cups for better shape.
10. Use a cookie scoop to fill the biscuit cups neatly.
11. Cover the muffin pan with foil if the tops brown too quickly.
12. Let the mini pot pies cool slightly before removing from the pan.
13. Garnish with fresh herbs like parsley for a pop of color.
14. For extra richness, add a pat of butter on top of each pie before baking.
15. Use sharp kitchen shears to quickly dice cooked chicken.
16. Don’t overfill the muffin cups to avoid spillage.
17. Use the back of a spoon to create an even layer of filling.
18. Try different vegetable combinations to suit your taste.
19. Store leftovers in the fridge for easy reheating.
20. Freeze uncooked mini pies for a quick meal later on.

10 Storage and Reheating Tips

1. Store leftover mini pies in an airtight container in the refrigerator for up to 3 days.
2. For longer storage, wrap each mini pie individually in plastic wrap and freeze.
3. To reheat, place frozen mini pies directly into a 350°F oven until heated through.
4. If reheating from the fridge, use a toaster oven for the best texture.
5. Avoid microwaving, as it can make the biscuits soggy.
6. Store uncooked mini pies in the freezer for up to 2 months.
7. Label and date your freezer bags to keep track of storage times.
8. Reheat leftovers on a baking sheet lined with parchment paper for easy cleanup.
9. To refresh the biscuits, lightly brush with melted butter before reheating.
10. Always allow the mini pies to cool completely before storing to avoid condensation.

20 Recipe Secrets for Culinary Perfection

1. Use rotisserie chicken for added flavor and convenience.
2. Add a pinch of dried thyme or rosemary to the filling for an herbal twist.
3. For a richer filling, stir in a small amount of cream cheese.
4. Brush the tops of the biscuits with melted butter and a sprinkle of garlic salt before baking.
5. Add finely diced onions or shallots to the filling for depth of flavor.
6. Use leftover holiday turkey instead of chicken for a festive variation.
7. Substitute half the sour cream with cream cheese for a tangier filling.
8. Add a splash of white wine to the filling for a gourmet touch.
9. For a golden finish, sprinkle the tops with shredded cheese during the last 5 minutes of baking.
10. Incorporate sautéed mushrooms for an earthy flavor.
11. Add a dash of hot sauce to the filling for a spicy kick.
12. Use biscuit cutters to create decorative shapes with the dough scraps.
13. Make the filling ahead of time and refrigerate for a quick assembly later.
14. Serve with a side of cranberry sauce for a Thanksgiving-inspired treat.
15. Try using puff pastry instead of biscuits for a flakier crust.
16. Add a spoonful of leftover gravy to the filling for added richness.
17. Incorporate a sprinkle of nutmeg into the filling for warmth and depth.
18. Use a blend of white and dark chicken meat for a more complex flavor.
19. For a Tex-Mex twist, add chopped jalapeños and cheddar cheese to the filling.
20. Experiment with different herbs and spices to make the recipe your own.