Savory Mini Chicken Pot Pies

Looking for a quick and comforting meal that’s sure to please everyone at your table? Look no further than these delightful Muffin Tin Chicken Pot Pies. These personal-sized pies are a game-changer for busy weeknights when you want the cozy goodness of a homemade meal without the hassle. With a golden biscuit crust and a creamy, flavorful filling packed with shredded rotisserie chicken and veggies, these pot pies are a true crowd-pleaser.

I stumbled upon this Muffin Tin Chicken Pot Pie recipe during a particularly chaotic week and it’s been a staple in my kitchen ever since. The individual portions make serving a breeze, and there’s something special about having your own perfectly portioned pie. Even picky eaters like my daughter can’t resist these savory treats. The key to success lies in the little details, like draining the veggies well and shaping the biscuit cups just right. Trust me, these mini pot pies will have your family asking for “the muffin pies” time and time again!

Quick Benefits

• Quick and easy comfort food option for busy weeknights
• Individual portions make serving and eating convenient and fun
• Versatile dish suitable for family dinners, work lunches, or casual gatherings
• Leftovers reheat well, making it a great option for meal prep

Why You’ll Love This Savory Mini Chicken Pot Pies Recipe

• Quick and easy: Perfect for busy weeknights when you crave homemade comfort food but don’t have hours to spare in the kitchen.
• Individual servings: Everyone gets their own personal pot pie with golden biscuit edges and creamy filling, making mealtime more fun and exciting.
• Kid-friendly: Even picky eaters will enjoy the vegetables in these pot pies thanks to the personal-sized servings that make the meal more appealing to little ones.
• Great for leftovers: Reheats beautifully in the microwave, making it a convenient option for lunches or meals on the go.
• Filling and satisfying: Surprisingly filling and satisfying, perfect for even the heartiest eaters in the family.
• Customizable: Serve with a green salad for a fresh contrast or cranberry sauce for a seasonal touch. Use mini muffin tins for bite-sized appetizers.
• Foolproof tips: Drain vegetables well to avoid soggy bottoms, and press the biscuit dough up the sides for better cups that hold more filling.
• Perfect for any occasion: Whether it’s a casual family dinner or a gathering with friends, these pot pies are sure to please with their comforting flavors and simple preparation.

Ingredients for Savory Mini Chicken Pot Pies

• 1 teaspoon dried thyme
• Cooking spray
• 2 cans Pillsbury biscuits
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 cup shredded rotisserie chicken
• 1 package (10 oz) frozen vegetable medley, thawed
• Salt and pepper to taste

How to Make Savory Mini Chicken Pot Pies

Step 1: Make the filling

In a large bowl, combine chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, thyme, and rosemary. Mix until well combined.

Step 2: Prepare the muffin tin

Generously spray a muffin pan with cooking spray. Place one biscuit in each cup and press and shape it with your fingers to form a cup with raised sides.

Step 3: Fill and bake

Evenly distribute the chicken pot pie filling into each biscuit cup. Bake in a 350-degree oven for 10 to 15 minutes, or until the biscuits are golden brown.

Step 4: Cool and serve

Allow the muffins to cool briefly before carefully taking them out of the pan with your fingers or a butter knife. Serve while still warm.

Storage Tips

Once the muffin tin chicken pot pies have been baked and served, any leftover pot pies should be allowed to cool to room temperature. Store the remaining pot pies in an airtight container in the refrigerator. They can be kept for up to 3-4 days. When ready to enjoy the leftovers, simply reheat the pot pies in the microwave until heated through, usually about 1-2 minutes depending on the strength of your microwave. The pot pies reheat well and retain their delicious flavors and textures.

For longer storage, the muffin tin chicken pot pies can also be frozen. Place the cooled pot pies on a baking sheet in the freezer until they are firm, then transfer them to a freezer-safe bag or container. Properly stored, they can be kept frozen for up to 2-3 months. To reheat frozen pot pies, place them in the refrigerator to thaw overnight and then reheat in the microwave or oven until warmed through. This dish is a convenient make-ahead option for busy days or meal prep.

Ingredient Substitutions

If you need to make substitutions for this recipe, there are a few options to consider. Firstly, if you don’t have rotisserie chicken on hand, you can easily use cooked chicken breasts or thighs that have been shredded or chopped. You could also substitute shredded turkey if that’s what you have available. Additionally, if you prefer a vegetarian version, you can swap the chicken for cooked chickpeas or white beans for a protein-rich alternative.

For the vegetable medley, you can use fresh vegetables instead of frozen. Feel free to chop up your favorite mix of vegetables such as carrots, peas, corn, and green beans. You could also include diced potatoes or sweet potatoes for added heartiness. If you want to customize the vegetables further, consider adding mushrooms, bell peppers, or broccoli to the mix. Just make sure to cook them until they are tender before adding them to the pot pie filling.

Serving Suggestions

For a creative serving suggestion, try topping each muffin tin chicken pot pie with a sprinkle of grated Parmesan cheese right before serving. The cheese adds a savory and salty kick that complements the creamy filling and buttery biscuit crust perfectly. Another fun idea is to brush the biscuit tops with a mixture of melted butter and garlic powder before baking to add extra flavor and a beautiful golden sheen to the finished pies. These small touches elevate the dish and make it even more irresistible to your family and guests.

To make the meal more interactive, consider setting up a “pot pie bar” where everyone can customize their individual pot pies with toppings like crispy bacon bits, chopped fresh herbs, or a dollop of sour cream. This allows each person to tailor their pie to their own taste preferences and adds a fun and creative element to the dining experience. You can also serve the pot pies alongside a selection of dipping sauces, such as tangy barbecue sauce or zesty ranch dressing, to provide additional flavor options and make the meal even more enjoyable.

FAQs for Savory Mini Chicken Pot Pies

Can I use fresh vegetables instead of frozen?

Yes, you can definitely use fresh vegetables in this recipe. Just make sure to chop them into small, uniform pieces to ensure even cooking.

Can I substitute the cream of chicken soup with a different type of soup?

While cream of chicken soup adds a classic flavor to this dish, you can experiment with other cream-based soups like cream of mushroom or cream of celery for a different taste.

Can I freeze the muffin tin chicken pot pies for later?

Absolutely! Once the pot pies have cooled completely, you can wrap them individually in plastic wrap and aluminum foil before placing them in a freezer-safe bag. When you’re ready to eat them, simply reheat in the oven until warmed through.

How can I prevent the biscuit bottoms from becoming soggy?

To prevent soggy bottoms, make sure to drain the thawed vegetables well and consider pre-baking the biscuit crusts for a few minutes before adding the filling. This extra step helps create a barrier between the filling and the biscuit, keeping the bottoms crisp.

Conclusion

I hope this recipe for Muffin Tin Chicken Pot Pie becomes a staple in your meal rotation like it has in mine. The joy of seeing your loved ones delight in their own personal pies at the dinner table is truly heartwarming. Remember, the key to success lies in those perfectly drained vegetables and well-formed biscuit cups, so don’t rush through those steps. Your efforts will be rewarded with delicious and satisfying individual pot pies that will surely put smiles on everyone’s faces.

Whether you’re cooking for your family on a busy weeknight or hosting a casual get-together with friends, these Muffin Tin Chicken Pot Pies are sure to impress. The simplicity of this recipe, paired with the incredible flavors and comforting textures, makes it a winner every time. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious homemade meal that will bring warmth and happiness to your table. Here’s to many more memorable moments shared over Muffin Tin Chicken Pot Pie!

Savory Mini Chicken Pot Pies

“Individual golden biscuit cups filled with creamy chicken and vegetable goodness – the perfect comfort food served in a fraction of the time!”

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time15 Minutes

Total Time25 Minutes

CuisineAmerican

Skill LevelEasy

Servings16 Servings (16 mini pot pies)

Ingredients

• 1 teaspoon dried thyme
• Cooking spray
• 2 cans Pillsbury biscuits
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 cup shredded rotisserie chicken
• 1 package (10 oz) frozen vegetable medley, thawed
• Salt and pepper to taste

Instructions

1. Make the filling: In a large bowl, combine chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, thyme, and rosemary. Mix until well combined.
2. Prepare the muffin tin: Generously spray a muffin pan with cooking spray. Place one biscuit in each cup and press and shape it with your fingers to form a cup with raised sides.
3. Fill and bake: Evenly distribute the chicken pot pie filling into each biscuit cup. Bake in a 350-degree oven for 10 to 15 minutes, or until the biscuits are golden brown.
4. Cool and serve: Allow the muffins to cool briefly before carefully taking them out of the pan with your fingers or a butter knife. Serve while still warm.