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Muffin Tin Chicken Pot Pie Recipe

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★★★★★

4.2 from 32 reviews

These Muffin Tin Chicken Pot Pies are a quick and easy twist on a classic comfort food, combining shredded rotisserie chicken, creamy soup, and mixed vegetables baked inside flaky biscuit cups. Perfect as a handheld meal or snack, they bake quickly in a muffin tin to golden perfection.

Ingredients

Scale

Filling

  • 1 cup shredded rotisserie chicken
  • 1 can (10.5 oz / 298 g) cream of chicken soup
  • 1 pack (10 oz / 283 g) frozen vegetable medley, thawed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Crust

  • 2 cans refrigerated biscuits (approx. 16 biscuits total; Pillsbury recommended)
  • Non-stick cooking spray

Instructions

  1. Prepare Filling: In a large mixing bowl, combine shredded rotisserie chicken, cream of chicken soup, thawed vegetable medley, dried rosemary, dried thyme, garlic powder, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  2. Prepare Muffin Tin: Lightly coat each cavity of a standard muffin tin with non-stick cooking spray to prevent sticking. Place one biscuit dough round into each muffin cup and gently press it down, molding the dough to cover the base and sides, forming a cup shape to hold the filling.
  3. Fill Biscuit Cups: Spoon the prepared chicken and vegetable mixture evenly into each biscuit-lined muffin cup, being careful not to overfill or let the filling overflow the edges.
  4. Bake: Preheat the oven to 175°C (350°F). Place the muffin tin in the oven and bake for 10 to 15 minutes, or until the biscuit crusts turn a golden brown and are fully cooked through.
  5. Cool and Serve: Remove the muffin tin from the oven and allow the pot pies to cool for a few minutes in the tin. Carefully loosen the edges with a knife or spatula and lift each muffin tin chicken pot pie out before serving.

Notes

  • You can substitute cream of chicken soup with a homemade white sauce for a fresher, less processed option.
  • Use any frozen vegetables you prefer or fresh vegetables if available; just make sure they are cooked or thawed beforehand.
  • For added flavor, sprinkle some shredded cheese on top before baking.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispiness.
  • Ensure the biscuit dough is pressed firmly in the muffin cups to prevent leakage during baking.

Keywords: chicken pot pie, muffin tin recipes, easy dinner, quick comfort food, baked chicken pot pie

Find it online: https://epicrecipebox.com/muffin-tin-chicken-pot-pie-recipe/