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If you’re craving a cozy, satisfying dish that combines classic comfort food with a fun twist, then these Delicious Mini Chicken Pot Pie Muffins are just what you need. Packed with tender chicken, colorful veggies, and a creamy homemade filling, all tucked into golden biscuit cups, this easy recipe is perfect for busy weeknights, family gatherings, or even lunchbox meals.

The beauty of this dish is that you get all the flavors of a traditional chicken pot pie without the fuss of making a large pie crust. Instead, the muffin-sized portions make them easy to serve, store, and enjoy. Whether you’re a beginner or a seasoned home cook, this step-by-step cooking guide will help you bake these tasty little pies to perfection.

Why You’ll Love This Recipe

Mini chicken pot pie muffins are the perfect balance of comfort and convenience. Imagine the creamy richness of a homemade chicken pot pie-but in individual, handheld servings that are both cute and practical.

Here’s why you’ll love them:

Quick prep & bake: Ready in about 35-40 minutes.
Perfect portion control: Each muffin is a single serving-no messy slicing.
Family-friendly: Kids and adults both enjoy the creamy filling and golden crust.
Customizable: Add your favorite veggies, swap the chicken for turkey, or spice it up with herbs.
Great for leftovers: A wonderful way to use up cooked chicken or rotisserie chicken.

They’re also incredibly versatile-you can serve them as an appetizer, snack, or main course with a side salad. They freeze well too, making them perfect for make-ahead meal planning.

What Makes It Healthy & Special

While pot pies are often seen as indulgent, this recipe takes a balanced approach. Here’s why these mini chicken pot pie muffins are a healthy comfort food option:

Protein-packed: Chicken provides lean protein, keeping you fuller longer.
Veggie-loaded: Peas, carrots, and corn add fiber, vitamins, and natural sweetness.
Portion-controlled: Mini servings help avoid overeating while still feeling satisfied.
Lighter crust: Using refrigerated biscuits or puff pastry keeps it simple but less heavy than traditional double-crust pies.

And what makes them extra special? The muffin size! Not only do they cook faster, but they also have the perfect crust-to-filling ratio. Every bite is flaky, creamy, and comforting.

Ingredients

For the Chicken Filling

2 cups (250 g) cooked chicken, shredded (rotisserie or boiled)
1 cup (130 g) frozen mixed vegetables (peas, carrots, corn)
½ cup (75 g) onion, finely chopped
2 tbsp (30 g) unsalted butter (or olive oil)
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) chicken broth
½ cup (120 ml) milk (whole or 2%)
½ tsp garlic powder
½ tsp dried thyme (or oregano)
Salt & pepper to taste

For the Muffin Crust

1 can refrigerated biscuit dough (8 pieces, about 400 g)
Alternative: Puff pastry squares or homemade pie dough

Optional Add-ins

¼ cup shredded cheddar cheese for a creamy filling twist
A pinch of chili flakes for heat

Instructions / Method

Follow these step-by-step instructions to bake the perfect mini chicken pot pie muffins.

Preparing the Filling

Preheat the oven
- Set oven to 190°C (375°F).
- Grease a 12-cup muffin tin lightly with butter or cooking spray.
Cook the aromatics
- Heat a 12-inch skillet over medium heat.
- Melt 2 tbsp butter and sauté onions for 2-3 minutes until translucent.
Make the roux
- Sprinkle in 2 tbsp flour and whisk continuously for 1 minute until the mixture is golden and nutty.
Add liquids
- Slowly pour in chicken broth and milk while whisking.
- Cook for 3-4 minutes until the sauce thickens to a creamy consistency.
Season the sauce
- Add garlic powder, thyme, salt, and pepper. Taste and adjust.
Add chicken & veggies
- Stir in shredded chicken and mixed vegetables.
- Cook for 2-3 minutes until heated through.
- Remove from heat and let cool slightly.

Assembling the Muffins

Prepare the biscuit dough
- Separate biscuits and flatten each into a 4-inch (10 cm) circle using your hands or a rolling pin.
Form the muffin cups
- Press dough circles into each muffin cup, making sure to cover the bottom and sides.
Fill with chicken mixture
- Spoon about 2-3 tbsp of filling into each dough cup. Don’t overfill.
Top & seal (optional)

For extra crust, cut small dough circles to cover the filling, pinching edges to seal.
Or leave open for a rustic look.

Baking the Muffins

Bake

Place muffin tin in oven and bake for 18-22 minutes.
Crust should be golden brown and filling bubbling.

Cool slightly

Remove from oven and let muffins rest in the pan for 5 minutes.
This prevents breaking when removing.

Remove & serve

Gently loosen with a butter knife and transfer to a wire rack.

Serving suggestion

Serve warm with a side salad or mashed potatoes for a full meal.

Make-Ahead Option

Prepare filling a day ahead and store in the fridge.
Assemble and bake just before serving.

Recipe Information Box

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins (approx. 4 main servings)
Cuisine: American Comfort Food

Notes / Tips

Variations

Spicy: Add chili flakes or jalapeños.
Gluten-free: Use gluten-free flour and crust substitute.
Turkey swap: Perfect for Thanksgiving leftovers.

Substitutions

Butter: Replace with olive oil for a lighter version.
Milk: Any dairy-free milk works (almond, oat).
Dough: Use puff pastry, phyllo, or homemade pie crust.

Make-Ahead & Storage

Store in fridge up to 3 days.
Freeze up to 2 months.
Reheat in oven at 180°C (350°F) for 10 minutes.

Troubleshooting & Common Mistakes

Soggy bottoms: Pre-bake crusts for 5 minutes before filling.
Dry filling: Add a splash of broth if mixture is too thick.
Under-seasoned: Taste filling before assembling.

Tools & Equipment

12-cup muffin tin
Rolling pin
Whisk & skillet
Cooling rack

Serving Ideas

Pair with fresh green salad.
Serve with garlic bread.
Complement with white wine or iced tea.

Nutritional Information (per muffin, approx.)

Calories: 185
Protein: 9 g
Fat: 10 g
Carbohydrates: 15 g
Fiber: 1 g
Sodium: 280 mg

Conclusion

These Delicious Mini Chicken Pot Pie Muffins are proof that comfort food doesn’t have to be complicated. With simple ingredients, quick prep, and an easy baking process, you can enjoy a homemade classic in mini form. I’d love to hear your thoughts will you try these mini pot pies at home? Share your feedback in the comments,