There’s a certain comfort that comes with a warm pot pie, and lately, I’ve been seeking that cozy embrace in a more convenient form. Enter the Muffin Tin Chicken Pot Pie—a charming twist on a classic that’s perfect for any busy evening. Imagine the delightful smell of savory chicken mingling with fresh herbs wafting through your kitchen as these little morsels bake to golden perfection.
This recipe found its way to me after a particularly rushed week, where the drive-thru just wouldn’t do. With rotisserie chicken and a handful of pantry staples, I’ve turned mundane ingredients into an impressive dish that looks great and tastes even better. Plus, they’re perfectly portioned, making them an ideal crowd-pleaser for family dinners or gatherings. Ready to swap the takeout for something homemade and scrumptious? Let’s dive into this easy and flavorful recipe that will have everyone asking for seconds!
Why You'll Love This Muffin Tin Chicken Pot Pie
- You’ll love how easy and quick this recipe is, taking just 30 minutes from prep to table.
- The flavors of tender chicken, savory herbs, and fresh vegetables come together to create a delightful and comforting dish.
- Plus, the muffin tin format makes these pot pies incredibly versatile, perfect for customizing with your favorite ingredients.
- With their adorable individual servings, they make a stunning presentation that is sure to impress your guests.
- You’re going to want to keep this recipe in your rotation for those busy weeknights or casual gatherings when you need something delicious and satisfying.
Muffin Tin Chicken Pot Pie Ingredients
For the Filling
• Shredded rotisserie chicken – a time-saver that offers rich flavor and protein.
• Cream of chicken soup – adds creaminess and depth to the filling.
• Frozen vegetable medley – convenient and colorful mix that brings nutrition and flavor.
• Dried rosemary – enhances the dish with its earthy aroma and taste.
• Dried thyme – contributes a subtly sweet, floral note to the filling.
• Garlic powder – a quick way to add savory depth without the fuss.
• Salt and freshly ground black pepper – adjust to taste for the perfect seasoning.
For the Cups
• Refrigerated biscuits – these form the perfect flaky crust for your muffin tin chicken pot pie.
• Non-stick cooking spray – ensures easy release of your delicious mini pot pies from the tin.
With this collection of ingredients, you’ll be well on your way to whipping up a delightful Muffin Tin Chicken Pot Pie that will impress your family and friends!
How to Make Muffin Tin Chicken Pot Pie
-
Mix the Filling: In a large mixing bowl, combine the shredded rotisserie chicken, cream of chicken soup, thawed vegetable medley, dried rosemary, thyme, garlic powder, and a sprinkle of salt and pepper. Stir until everything is well incorporated and deliciously creamy.
-
Prepare the Muffin Tin: Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Grab a biscuit dough round and gently press it into each cup, molding it to fit the base and sides, creating little pastry cups.
-
Fill the Cups: Spoon the chicken and vegetable mixture evenly into each biscuit cup, filling them generously but avoiding overflow. Each one should be brimming with that savory goodness!
-
Bake to Perfection: Transfer the muffin tin to a preheated oven at 175°C (350°F) and bake for 10–15 minutes. You’re looking for the biscuit crusts to turn golden brown and become beautifully cooked through.
-
Cool and Serve: Once done, carefully remove the muffin tin from the oven. Allow the pot pies to cool for a few minutes, then gently loosen the edges and lift each pot pie out before serving.
Optional: Garnish with fresh parsley for a pop of color!
Exact quantities are listed in the recipe card below.
Muffin Tin Chicken Pot Pie Variations
Feel free to play around with this recipe and make it your own! These delightful twists will add even more charm to your pot pies.
-
Gluten-Free: Substitute the refrigerated biscuits with gluten-free biscuit dough for a delicious safe option.
-
Veggie Boost: Add more nutrition by tossing in chopped spinach or kale into the filling for a vibrant color and added fiber. The greens will wilt slightly during baking, blending perfectly with the other ingredients.
-
Cheesy Delight: Mix in a handful of shredded cheese like cheddar or mozzarella into the filling for a melty, comforting layer that will have everyone smiling with each bite.
-
Spicy Kick: Enhance flavor by adding a pinch of red pepper flakes or a dash of hot sauce to the filling, creating a subtle heat that will excite your taste buds.
-
Herb Infusion: Swap out the dried rosemary and thyme for fresh herbs like parsley or dill, elevating the dish with a burst of freshness and aromatic notes.
-
Crescent Roll Twist: Replace the biscuit dough with crescent roll dough for a flaky, buttery crust that adds a new layer of texture and flavor.
-
BBQ Chicken Flavor: Use BBQ sauce in place of the cream of chicken soup for a tangy, smoky twist that’s both fun and comforting, revealing a delightful surprise inside each pot pie.
-
Breakfast Style: Turn this into a breakfast treat by adding some scrambled eggs and cooked bacon to the filling mixture for a delightful breakfast pot pie. Guests will love the morning vibes in every pie!
Experiment with these ideas and have fun creating your unique version of Muffin Tin Chicken Pot Pie!
What to Serve with Muffin Tin Chicken Pot Pie?
Creating a delightful meal doesn’t stop at the pot pies. Let’s complement those flaky, savory bites with some equally inviting sides!
-
Crispy Garden Salad: Fresh greens bring a crunchy texture and a lightness that balances the richness of the pot pies. Toss with a zesty vinaigrette for an extra kick!
-
Creamy Mashed Potatoes: Silky and comforting, mashed potatoes add a traditional touch that enhances the heartiness of each pot pie.
-
Garlic Breadsticks: The buttery flavors and soft texture of warm breadsticks are perfect for wiping up any delicious filling that might spill over.
-
Honey Glazed Carrots: Bright and sweet, these tender glazed carrots offer a beautiful pop of color and a delightful contrast to the savory flavors of the chicken pot pie.
-
Steamed Broccoli: This nutritious green addition brings a fresh element, adding both color and a satisfying crunch to your meal.
-
Apple Crisp: End on a sweet note with this warm, fruity dessert that offers a delightful, buttery crunch, making it a perfect finish to your comforting dinner.
-
White Wine Spritzer: A refreshing and light drink that pairs beautifully with the buttery, flaky crusts of your pot pies and cleanses the palate between bites.
How to Store and Freeze Muffin Tin Chicken Pot Pie
Fridge: Store any leftover muffin tin chicken pot pies in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezer: For longer storage, freeze the pot pies individually wrapped in plastic wrap, then placed in a freezer-safe bag. They can last up to 2 months.
Thawing: When ready to enjoy, thaw in the fridge overnight. Reheat in the oven at 180°C (350°F) for about 15-20 minutes until heated through.
Reheating: If reheating directly from the freezer, bake at 180°C (350°F) for approximately 25-30 minutes, covering with foil if necessary to prevent over-browning.
Make Ahead Options
These Muffin Tin Chicken Pot Pies are a fantastic choice for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the chicken filling up to 3 days in advance by mixing together the shredded rotisserie chicken, cream of chicken soup, thawed vegetable medley, and seasonings, then store it in an airtight container in the refrigerator. To maintain quality, wait to assemble the biscuit cups until just before baking. When you’re ready to enjoy, simply fill the prepped biscuit cups with the filling, bake for 10–15 minutes, and you’ll have warm, delicious pot pies ready to serve that taste just as good as when fresh!
Chef's Helpful Tips
- To ensure your Muffin Tin Chicken Pot Pie has a perfect crust, make sure to press the biscuit dough firmly into the muffin tin to eliminate air pockets.
- Avoid overfilling the biscuit cups; a generous scoop is great, but leave some space to prevent overflow during baking.
- For a richer flavor, consider adding a splash of chicken broth or a sprinkle of shredded cheese to the filling mixture.
- Keep an eye on the baking time and check for golden brown crusts, as ovens may vary and some might require just a minute or two more for the perfect finish.
Muffin Tin Chicken Pot Pie Recipe FAQs
What should I look for when choosing rotisserie chicken?
Absolutely! When selecting rotisserie chicken, aim for one that is still warm and has a golden-brown skin. The chicken should be moist and juicy, with no dark spots or an off smell. I recommend checking the sell-by date if it’s pre-packaged to ensure freshness.
How long can I store leftover muffin tin chicken pot pies?
Very! Leftover muffin tin chicken pot pies can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or the oven until warm – around 10-15 minutes at 180°C (350°F) should do the trick.
Can I freeze muffin tin chicken pot pies? If so, how?
Absolutely! To freeze muffin tin chicken pot pies, let them cool completely first. Then, wrap each pot pie in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy one, thaw it in the fridge overnight, and reheat in the oven at 180°C (350°F) for 15-20 minutes, or until heated through.
What common errors should I watch for when making this recipe?
The more the merrier! Ensure you press the biscuit dough firmly into the muffin tin to eliminate air pockets, which can affect baking. Be cautious not to overfill; leave a little room to prevent any overflow during baking. Also, if you desire a richer flavor, adding cheese or chicken broth to the filling can elevate the dish wonderfully!
Can I make this recipe gluten-free?
Certainly! To make muffin tin chicken pot pie gluten-free, substitute regular refrigerated biscuit dough with gluten-free biscuits or dough. Make sure to double-check the ingredients in your cream of chicken soup and the frozen vegetable medley to ensure they are also gluten-free.
Are there any ingredients I should avoid for dietary restrictions?
Very! If you’re cooking for someone with food allergies, be cautious with the ingredients. The recipe contains dairy from the cream of chicken soup and gluten from the biscuits. You can opt for dairy-free cream soups and gluten-free dough to accommodate those with allergies. Always read labels to ensure safety!
Muffin Tin Chicken Pot Pie
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded rotisserie chicken, cream of chicken soup, thawed vegetable medley, dried rosemary, thyme, garlic powder, and a sprinkle of salt and pepper. Stir until everything is well incorporated and deliciously creamy.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Grab a biscuit dough round and gently press it into each cup, molding it to fit the base and sides, creating little pastry cups.
- Spoon the chicken and vegetable mixture evenly into each biscuit cup, filling them generously but avoiding overflow.
- Transfer the muffin tin to a preheated oven at 175°C (350°F) and bake for 10–15 minutes until golden brown.
- Once done, carefully remove the muffin tin from the oven. Allow the pot pies to cool for a few minutes before serving.
Leave a Comment