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Mini Chicken Pot Pie Muffins – Easy, Bite-Sized Comfort Food
These mini chicken pot pies are made in a muffin tin using buttery biscuit dough and a creamy, veggie-packed filling. Easy, comforting, and ready in a snap!
Ingredients
- 1 16.3 oz can refrigerated biscuit dough (Grands or similar)
- 1 ½ cups cooked shredded chicken rotisserie works great
- 1 cup frozen mixed vegetables peas, carrots, corn
- ½ cup chicken broth
- ½ cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a skillet, melt butter over medium heat. Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Cook, stirring, until thickened (about 3–4 minutes).
- Stir in cooked chicken, frozen vegetables, garlic powder, salt, and pepper. Remove from heat.
- Flatten each biscuit and press into the bottom and sides of each muffin cup.
- Spoon chicken mixture into each biscuit cup—fill generously.
- Bake for 15–20 minutes or until the biscuits are golden brown and cooked through.
- Let cool for 5 minutes, then carefully remove from muffin tin. Garnish with parsley if desired.
Notes
- Swap in crescent roll dough or puff pastry for a flakier crust.
- Add shredded cheese on top before baking for an extra cheesy version.
- These freeze well—just wrap individually and reheat in the oven or air fryer.
Nutrition
Calories: 190kcalCarbohydrates: 17gProtein: 9gFat: 10g