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Easy Chicken Pot Pie Muffins

 Easy chicken pot pie muffins are so fun!! Great muffin tin dinner using leftover chicken and they’re quick to make. Your kids are going to love these!

chicken pot pie muffins

Here’s the muffin tin meal for chicken pot pie muffins that the kids just love (we do too)! (originally published 6/16)

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. Serve it with a salad and you have a fun meal.

Chicken pot pie muffins

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.

  1. Chicken – or leftover turkey works
  2. Cream of chicken soup
  3. Frozen vegetables
  4. Refrigerated biscuits

Use a muffin tin, without liners, and any seasonings you’d like in the mix.

frozen vegetables

We started with muffin tin pizzas and they were such a hit we just went on and on with new ideas. These chicken pot pie muffins as we call them are SUPER simple to make.

The only thing you need to precook is the shredded chicken. It’s a great leftover chicken breast recipe for sure.

shredded chicken

You don’t even have to do that if you grab a rotisserie chicken or it is a perfect recipe using leftover turkey! You will need a muffin pan too of course, this one is my favorite.

Muffin Tin Chicken Pot Pie

Time needed: 15 minutes.

Chicken Pot Pie Muffins

  1. Prepare

    Cook chicken and dice or shred.  Add to a 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.  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.

  2. Bake

    Now bake at 350 degrees for about 15 min or until biscuits are browned and insides are warm.

You see how simple this recipe is, and a great way to incorporate veggies in a fun way for kids.

You could use canned mixed veggies as well, 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.

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Chicken pot pie muffins

Easy Chicken pot pie muffins are so fun!! Great muffin tin dinner using leftover chicken and they’re quick to make. Your kids are going to love these!
Course Entree, pressure cooker, Snack
Cuisine American
Keyword chicken, muffin tin, muffins, pot pie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 59kcal
Author The Typical Mom

Ingredients

  • 1 can cream of chicken soup
  • 1 bag frozen mixed vegetables 12-16 oz
  • 1 chicken breast precooked
  • 2 can refrigerated jumbo biscuits

Instructions

  • Cook chicken and dice. 
  • 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. 
  • 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.
Nutrition Facts
Chicken pot pie muffins
Amount Per Serving (3 oz)
Calories 59 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 14mg5%
Sodium 211mg9%
Potassium 132mg4%
Carbohydrates 4g1%
Protein 5g10%
Vitamin A 1250IU25%
Vitamin C 2.6mg3%
Calcium 10mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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