Easy chicken pot pie muffins are so fun!! Great muffin tin dinner recipe using leftover chicken and they’re quick to make. Your kids are going to love mini pot pies and ask for them over and over again.
Here’s the muffin tin meal for chicken pot pie muffins with biscuits that the kids just love (we do too)! You can use fresh meat cooked or leftovers like our Chicken Pot Pie Recipe with Cream of Chicken Soup work great too. Add in some cream of chicken soup, refrigerated biscuits and frozen vegetables and dinner is served. (affiliate links present)
Easy Chicken Pot Pie with Biscuits in Muffin Tin
Ok so I am a little obsessed with my muffin pan. By that I mean if I can cook dinner using it I’m down! Making food in “small packages” is always fun for kids. I like it because everything it already portioned out and there is less clean up in the end.
This one is easy and can be thrown together, or make with biscuits from scratch. Serve it with a salad and you have a fun meal. You can use the vegetables you like and the precooked meat you have on hand. Mix them up and serve after the holidays to make a fun meal everyone will love. They save well too and reheat well in your air fryer!
Aren’t these just so cute?!! One more reason we love cooking dinner in muffin tins, it just looks cute which entices kids to try something new! 😉 You just need 4 things at the grocery store and literally throw them together to make these.
Ingredients
- Precooked, rotisserie or leftover chicken – or leftover turkey works
- Cream of chicken soup or mushroom variety works too
- Frozen vegetables, mixed is great but if you just wanted green beans or corn just go with that
- Refrigerated biscuits is best but you could use already made pie crust too but that is thinner
Use a muffin tin, without liners, and any seasonings you’d like in the mix. Alternatively you could just spray the holes with non stick spray so they easily slide out. I use a tbsp to scoop each one out when done. It’s a one pan meal since you have protein, veggies and carbs all together.
A regular size pan is best. If you use a large one you would likely need to use two refrigerated biscuits per hole to cover the whole thing well. I like to keep a few aside to cut into strips and create a lattice look on the top but that is of course optional.
How do you thicken chicken pot pie?
In this case the condensed soup makes the filling the right consistency but if you felt that yours wasn’t you could whisk a bit of the cold milk necessary with 1 tbsp of cornstarch to get a slurry and stir that in to become more thick.
Chicken Pot Pie Muffins with Bisquick
We started with muffin tin pizzas and they were such a hit we just went on and on with new ideas like a mini Chicken Cobbler Recipe. These chicken pot pie muffins as we call them are SUPER simple to make. As far as the crust it is easiest to just buy a tube that is already made in the refrigerator section at the store. Crescent roll dough can work too but the filling seems to seep out with these.
You could also use the directions on the back of the Bisquick box or make our simple pot pie crust with just 3 ingredients. With these you would want to cook them empty for a few minutes before adding the filling to ensure it cooks thru.
What is the best meat to use for pot pie?
Anything works! It will need to be precooked shredded chicken, pork or beef though that is #1. It’s a great leftover chicken breast recipe for sure. Many times I will cook a protein for dinner and it’s rare that it gets finished completely. I hate wasting food so I like to have a few options to make the next day with it.
Nobody even knows it’s a second meal, or cares. Alternatively you could make the filling with beef like our Steak Pot Pie which is great.
You don’t even have to do that. If you grab a rotisserie chicken it is a perfect recipe for that or using leftover turkey or even ham! You will need a muffin pan too of course, this one is my favorite.
How to Make Mini Chicken Pot Pies in Muffin Tin
- Cook chicken first and then dice into small bite size pieces or shred with two forks.
- Add to a bowl along with the can of cream of chicken soup and bag of mixed vegetables
- (leave frozen veggies on counter before adding to defrost to more of room temp)
- Mix ingredients, add salt if desired. Flatten biscuit dough and push into muffin pan holes. Fill inside of biscuit with pot pie filling chicken mixture.
- Slice remaining 2 biscuits (makes 12, 2 should be left over) into strips and make lattice for top if desired.
- Now bake at 350 degrees for about 15 min or until biscuits are golden brown on top and inside of mini pot pies are warm.
Other Mini Pot Pies You’ll Love
You see how simple this recipe is. A great way to incorporate veggies in a fun way for kids. Using canned mixed veggies works as well but they will get a lot softer. 12 oz. is sufficient and this recipe should make about 12 total simple chicken pot pie muffins. We have directions for a air fryer chicken pot pie too.
Chicken Pot Pie Muffins
Equipment
- 1 muffin tin
- 1 Bowl
Ingredients
- 1 can cream of chicken soup
- 1 bag frozen vegetables, mixed, or carrots and peas, 12-16 oz
- 1 chicken breast, precooked
- 2 can refrigerated biscuits, jumbo size
Instructions
- Cook chicken and dice, or use leftovers.
- Add to bowl along with the can of cream of chicken soup and bag of vegetables (leave frozen veggies on counter before adding to defrost to more of room temp.).
- Mix ingredients, add salt if desired. Spray muffin tin with non stick spray.
- Flatten biscuit and push into muffin pan holes.
- Fill inside of biscuit with mix.
- Slice remaining 2 biscuits (makes 12, 2 should be left over) into strips and make lattice for top if desired. Bake at 350 degrees for about 15 min or until biscuits are browned and insides are warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
