Muffin tin chicken pot pies are made with canned biscuit dough, rotisserie chicken, frozen vegetables and just a few other simple ingredients for a unique and delicious meal.
From the recipe collection of Tara Ippolito
If you’ve never made muffin tin chicken pot pies you’re really missing out. I love tradition pot pie recipes but they can sometimes be a pain in the butt to make. Especially for someone like me who’s busy and also admittedly not a great baker. It’s so hard to get that crust just right and that’s the best part!
Not only is this recipe a short cut version of the traditional classic but it tastes incredible, too. Delicious and easy to make is a win win for me. These little individual chicken pot pie portions are perfect for dinner, lunch or even an after school snack.
Ingredients
Here is everything you'll need to make these mini pot pies. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Canned Biscuits- The perfect shortcut for a crust.
- Rotisserie Chicken- Adds a convenient protein to the filling.
- Cream of Chicken Soup- Blends the chicken and vegetables together for that traditional pot pie feel.
- Frozen (thawed) Vegetable Medley- Brings color, texture and compliments the rotisserie chicken.
- Salt & Pepper- Enhances the flavor of all the other ingredients.
- Dried Thyme- Adds a fresh almost citrus flavor to the pot pies
- Dried Rosemary- Adds a strong woody herb flavor
- Garlic Powder- Brings earthy flavor throughout the filling
How To Make It
Heres how to make these delicious pot pies. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°
First, in a large bowl, add the cream of chicken soup, bag of frozen (and thawed) vegetable mix, and shredded rotisserie chicken. Season it with salt, pepper, garlic powder, thyme and rosemary and mix it all together until it’s evenly combined.
Next spray a muffin tin with cooking spray and add a biscuit to each section. Push down with your fingers to make individual cups. Take some of the filling and add it to the center or each one.
NOTE: Make sure to add enough dough so that it can mold to the top of the muffin tin.
Place it into the center rack of the oven for about 15-20 minutes or until the crust is golden brown. Finally, let them cool and carefully remove them, serve warm. Enjoy!
PRO TIP: Let the pot pies cool for 10-15 minutes in the muffin tin before removing them. This gives them enough time to settle and firm up.
Do I Have To Use Rotisserie Chicken?
No, you don’t have to use rotisserie chicken for this recipe. Canned chicken, or cooked chicken breast (cubed up) would work here also.
Storage
Let the pot pies cool completely and place them into an air tight food safe container
Muffin Tin Chicken Pot Pie Recipe
Equipment
- Standard Muffin Tin
Ingredients
- 1 Cup Rotisserie Chicken, shredded
- 10 Oz Frozen Vegetable Medley (thawed)
- 2 Cans Pillsbury Biscuits
- 10.5 Oz Can Campbells Cream Of Chicken Soup
- Salt and Pepper
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
Instructions
- In a large bowl, combine the shredded chicken, chicken soup, vegetables, salt, pepper, garlic powder, thyme and rosemary. Stir everything until its evenly combined.
- Spray a muffin pan with cooking spray and place a biscuit inside each one. Using your finders, mold the dough into little cups.
- Evenly divide the pot pie filling into each of the biscuit cups. Bake at 350 degrees for about 10-15 minutes or until the dough is golden brown.
- Let them cool for 10-15 minutes before removing them with your fingers or a butter knife and enjoy!
Video
Other Easy Muffin Tin Recipes
If you like super easy to make muffin tin recipes like this one, you have to try these Mini Blueberry Cheesecakes, Spinach & Artichoke Wonton Cups and Loaded Tatar Tot Cups.
Mim says
Can you substitute puff pastry for biscuit???
Al Dente Diva says
Thank you so much!!
Peg says
Yes and yummy! So easy and super delicious. Love trying new recipes that are quick! Thank you!
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