Name: Muffin Tin Chicken Pot Pies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 onion, finely chopped; 1 small carrot, diced; 1 celery stalk, diced; 2 tablespoons all-purpose flour; 1/2 cup chicken broth; 1/2 cup milk; 1 cup cooked chicken, shredded or diced; 1/2 cup frozen peas; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 1 can refrigerated biscuit dough (8 biscuits)

Jump to Recipe·Print Recipe

If you’re searching for the ultimate comforting dinner that’s also fun to eat, look no further than Muffin Tin Chicken Pot Pies. Each mini pot pie is bursting with a creamy, savory filling, flaky biscuit crust, and colorful veggies—essentially, classic chicken pot pie in adorable, single-serve portions. Whether you’re feeding a family, prepping for a party, or just craving a cozy homemade meal, these Muffin Tin Chicken Pot Pies guarantee to steal the show and bring everyone running to the table.

Muffin Tin Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Muffin Tin Chicken Pot Pies lies in their straightforward ingredient list, where every component plays a starring role. From the buttery veggies to the golden biscuit crust, these essentials team up for delicious flavor, classic texture, and that irresistible homemade vibe.

Butter: Lends rich flavor and helps to soften the veggies for a luscious base filling.
Onion: Delivers a gentle bite and layers of savory flavor; dice it finely for best results.
Carrot: Adds natural sweetness and a pop of color to the mix; small dice works perfectly.
Celery: Brings an aromatic crunch and classic pot pie flavor alongside the carrot and onion.
All-purpose flour: The secret to thickening the saucy filling and creating that dreamy texture.
Chicken broth: Deepens the savory notes—choose low sodium if you like to control saltiness.
Milk: Makes the filling creamy; whole or 2% both work well here.
Cooked chicken: A great way to use leftovers or rotisserie chicken for speedy prep.
Frozen peas: For pops of color, sweetness, and classic pot pie personality.
Salt, black pepper, dried thyme: Essential for bringing all the cozy, herby flavors together.
Refrigerated biscuit dough: A quick shortcut to golden, fluffy perfections—each biscuit forms one pot pie crust.

How to Make Muffin Tin Chicken Pot Pies

Step 1: Sauté the Vegetables

Start by preheating your oven to 375°F (190°C) and lightly greasing your muffin tin—trust me, this keeps those adorable pot pies from sticking. In a medium skillet over medium heat, melt your butter, then add the onion, carrot, and celery. Sauté for five to six minutes until everything is delightfully softened and fragrant. This step sets the stage for that cozy, comforting filling.

Step 2: Make the Creamy Filling

Once your veggies are tender, sprinkle in the flour and stir continuously for about a minute to form a quick roux. This is what’ll give your Muffin Tin Chicken Pot Pies that thick, luxurious sauce. Slowly whisk in the chicken broth and milk, then cook until the mixture starts to thicken, about three to four minutes more.

Step 3: Add Chicken and Peas

Now it’s time to stir in the cooked chicken, frozen peas, salt, pepper, and thyme. Mix everything together, and let the filling get nice and warm so the flavors mingle. Remove the skillet from the heat while you prep the crusts.

Step 4: Form the Biscuit Crusts

Pop open your biscuit dough and flatten each biscuit into a four-inch circle. Carefully press each round into the greased muffin tin cups, forming little boats with sides and a bottom ready to cradle your savory filling.

Step 5: Fill and Bake the Pot Pies

Spoon your creamy chicken mixture generously into each biscuit cup. Don’t worry about being too tidy—the more filling, the better! Slide the muffin tin into the oven and bake for 15 to 18 minutes until the biscuits are puffed and golden. Let the Muffin Tin Chicken Pot Pies cool for a few minutes before carefully removing and serving.

How to Serve Muffin Tin Chicken Pot Pies

Garnishes

A sprinkle of fresh chopped parsley or chives goes a long way for a splash of color and a fresh, herby pop. For cheese lovers, try a light dusting of shredded cheddar before baking, as suggested, to create a gooey, golden topper. A crack of black pepper or a pinch of flaky salt right out of the oven is the finishing touch.

Side Dishes

Muffin Tin Chicken Pot Pies pair perfectly with a crisp green salad, roasted vegetables, or even a tangy coleslaw to balance their creamy richness. For a heartier meal, set them next to a bowl of soup or mashed potatoes for some extra-comforting vibes. They’re also delightful on their own as a one-hand, all-in-one meal.

Creative Ways to Present

Set up a “pot pie bar” and let everyone pick their own garnish, or serve them stacked on a rustic board for an impressive presentation at brunches or parties. Pop each pot pie into colorful muffin wrappers or ramekins for a bakery-style display that’s as eye-catching as it is delicious—guaranteed to delight both kids and adults.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Muffin Tin Chicken Pot Pies, just let them cool completely, then tuck into an airtight container in the refrigerator. They’ll stay good for up to three days, making lunchboxes or quick dinners a breeze.

Freezing

These little pot pies freeze exceptionally well! After cooling, wrap each individually in plastic wrap or foil and stash in a freezer-safe bag or container. To enjoy later, just thaw in the refrigerator overnight or go straight from freezer to oven for ultimate convenience.

Reheating

To reheat, pop the Muffin Tin Chicken Pot Pies in a preheated 350°F (175°C) oven for about 10 minutes, or until hot and crisp. The air fryer also works wonders for getting that biscuit crust nice and flaky again! The microwave will do in a pinch, but the crust stays best in the oven or air fryer.

FAQs

Can I make Muffin Tin Chicken Pot Pies with leftover turkey?

Absolutely! These mini pot pies are a genius way to use up any cooked turkey from your holiday feast or leftovers—just swap it in for the chicken and follow the recipe as written.

What if I don’t have biscuit dough?

No worries—crescent roll dough, puff pastry, or even pie crust cut into rounds will also work well for the base. Just adjust the baking time slightly to ensure a golden, cooked crust.

Can I add other vegetables?

Definitely! Feel free to mix in corn, diced potatoes, or green beans. The recipe is wonderfully flexible, so it’s perfect for customizing with your favorite veggies or using up what’s in your fridge.

Are Muffin Tin Chicken Pot Pies kid-friendly?

They’re a huge hit with kids! The handheld size is perfect for little fingers, and the creamy, mild filling makes these mini pies appealing to even picky eaters. Plus, the presentation makes dinnertime super fun.

How can I make these vegetarian?

Swap the chicken for extra veggies or a plant-based protein of your choice, and use vegetable broth instead of chicken broth. You’ll still get that classic, comforting pot pie taste with a veggie twist!

Final Thoughts

If you’ve never experienced the charm and flavor-packed punch of Muffin Tin Chicken Pot Pies, it’s definitely time to give them a whirl. These tiny treasures turn any night into a special occasion and promise empty plates all around. Grab your muffin tin, round up the family, and get ready to fall in love with comfort food all over again!

Muffin Tin Chicken Pot Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: admin
Total Time: 33 minutes
Yield: 8 mini pot pies 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Muffin Tin Chicken Pot Pies are a delightful and easy-to-make twist on the classic comfort food. Perfectly portioned and packed with savory chicken and vegetables, all encased in a flaky biscuit crust, they make a satisfying meal for both kids and adults.

Ingredients

Scale

For the Filling:

2 tablespoons butter
1/2 onion, finely chopped
1 small carrot, diced
1 celery stalk, diced
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
1 cup cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

For the Crust:

1 can refrigerated biscuit dough (8 biscuits)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
Sauté Vegetables: In a medium skillet, melt the butter over medium heat. Add the onion, carrot, and celery and sauté until softened.
Make Roux: Sprinkle in the flour and stir to form a roux. Slowly whisk in the chicken broth and milk, cooking until thickened.
Add Chicken Mixture: Stir in the cooked chicken, peas, salt, pepper, and thyme. Remove from heat.
Prepare Biscuit Cups: Flatten each biscuit into a 4-inch circle and press into the muffin tin cups to form a base and sides.
Fill and Bake: Spoon the chicken mixture into each biscuit cup. Bake for 15–18 minutes until golden brown.
Serve: Let cool slightly before removing from the tin and serving.