Go Back
–+ servings
Muffin Tin Chicken Pot Pie

Muffin Tin Chicken Pot Pie

A comforting and convenient twist on a classic pot pie, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 mini pies
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded rotisserie chicken a time-saver that offers rich flavor and protein
  • 1 cup cream of chicken soup adds creaminess and depth to the filling
  • 1 package frozen vegetable medley convenient and colorful mix that brings nutrition and flavor
  • 1 teaspoon dried rosemary enhances the dish with its earthy aroma and taste
  • 1 teaspoon dried thyme contributes a subtly sweet, floral note to the filling
  • 1 teaspoon garlic powder a quick way to add savory depth without the fuss
  • to taste salt and freshly ground black pepper adjust to taste for the perfect seasoning
For the Cups
  • 1 can refrigerated biscuits these form the perfect flaky crust
  • 1 can non-stick cooking spray ensures easy release from the tin

Equipment

  • muffin tin

Method
 

How to Make Muffin Tin Chicken Pot Pie
  1. 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.
  2. 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.
  3. Spoon the chicken and vegetable mixture evenly into each biscuit cup, filling them generously but avoiding overflow.
  4. Transfer the muffin tin to a preheated oven at 175°C (350°F) and bake for 10–15 minutes until golden brown.
  5. Once done, carefully remove the muffin tin from the oven. Allow the pot pies to cool for a few minutes before serving.

Nutrition

Serving: 1mini pieCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with fresh parsley for a pop of color. Store any leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!