Mini Pot Pie Muffins
Mini Pot Pie Muffins are the ultimate comfort food in bite-sized form! My family loves how these savory little muffins pack all the flavors of a classic pot pie—tender chicken, creamy filling, and flaky crust—but in a portable, easy-to-eat package.
They’re perfect for busy weeknights, lunchbox surprises, or party appetizers. Plus, they’re super customizable; you can swap in your favorite veggies or even make them vegetarian. Every time I serve these, they disappear in no time, with everyone asking for seconds (or thirds!).
Questions I Often Get Asked About This Recipe
Q: Can I use store-bought dough?
A: Absolutely! Refrigerated biscuit or crescent dough works perfectly for this recipe, making it quick and easy.
Q: Can I make these muffins ahead of time?
A: Yes! You can bake them, let them cool, and store them in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
Q: What other proteins can I use?
A: You can use shredded turkey, ham, or even cooked ground beef. For a vegetarian option, substitute tofu or add more vegetables.
Q: Can I freeze them?
A: Yes! Freeze baked muffins in a single layer, then transfer to a freezer bag. Reheat in the oven directly from frozen at 350°F until heated through.
Q: What dipping sauces go well with these?
A: These muffins are delicious on their own, but you can serve them with gravy, ranch dressing, or even marinara for a fun twist.
What You Need to Make Mini Pot Pie Muffins
- For the Dough:
- Refrigerated biscuit dough or crescent dough
- For the Filling:
- Cooked, shredded chicken (or turkey)
- Mixed vegetables (peas, carrots, corn)
- Cream of chicken soup (or homemade white sauce)
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Salt and pepper to taste
- For Assembly:
- Muffin tin
- Non-stick cooking spray
How to Make Mini Pot Pie Muffins
- Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C). Spray the muffin tin with non-stick cooking spray.
- Roll Out the Dough:
- Divide the biscuit dough and roll each piece into a flat circle. Press each circle into a muffin cup, ensuring the dough comes up the sides to form a cup.
- Mix the Filling:
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until well blended.
- Fill the Muffins:
- Spoon the filling evenly into each dough-lined muffin cup, filling them to the top.
- Bake:
- Bake for 15-18 minutes, or until the edges of the dough are golden brown and the filling is bubbling.
- Cool and Serve:
- Let the muffins cool for 5 minutes before removing them from the tin. Serve warm and enjoy!
Tips for Perfect Mini Pot Pie Muffins
- Use Rotisserie Chicken: It’s a time-saver and adds great flavor to the filling.
- Don’t Overfill: Leave a little space at the top of the muffin cups to prevent the filling from bubbling over.
- Add Fresh Herbs: Stir in some fresh parsley, thyme, or rosemary for an extra burst of flavor.
- Cheese Lovers Unite: Add a sprinkle of cheese on top of each muffin before baking for a golden, melty finish.
- Make It Your Own: Experiment with fillings like diced mushrooms, spinach, or even diced potatoes.
Reader Reviews
⭐⭐⭐⭐⭐ “These were a huge hit at my family dinner! Everyone loved how cute and delicious they were.” – Amanda
⭐⭐⭐⭐⭐ “Perfect for meal prepping! I made a batch for the week, and they reheated beautifully.” – Lucas
⭐⭐⭐⭐ “I swapped the chicken for ham, and it was amazing! Such a versatile recipe.” – Sarah
⭐⭐⭐⭐⭐ “My kids devoured these! They’re perfect for little hands and picky eaters.” – Emily
⭐⭐⭐⭐⭐ “The flaky crust and creamy filling were to die for. These will be on repeat in my house!” – Jennifer
Printable Recipe
Mini Pot Pie Muffins
Mini Pot Pie Muffins are a bite-sized twist on a classic comfort food. Flaky dough, creamy filling, and tender chicken make these the perfect appetizer or family-friendly meal.
Ingredients
- For the Dough:
- Refrigerated biscuit dough or crescent dough
- For the Filling:
- Cooked, shredded chicken (or turkey)
- Mixed vegetables (peas, carrots, corn)
- Cream of chicken soup (or homemade white sauce)
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Salt and pepper to taste
- For Assembly:
- Muffin tin
- Non-stick cooking spray
Instructions
Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C). Spray the muffin tin with non-stick cooking spray.
Roll Out the Dough:
- Divide the biscuit dough and roll each piece into a flat circle. Press each circle into a muffin cup, ensuring the dough comes up the sides to form a cup.
Mix the Filling:
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Fill the Muffins:
- Spoon the filling evenly into each dough-lined muffin cup, filling them to the top.
Bake:
- Bake for 15-18 minutes, or until the edges of the dough are golden brown and the filling is bubbling.
Cool and Serve:
- Let the muffins cool for 5 minutes before removing them from the tin. Serve warm and enjoy!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
Mini Pot Pie Muffins are proof that big flavors can come in small packages. If this recipe brought comfort and joy to your table, I’d love for you to share it with your friends and family! Post a photo on social media, tag me, and spread the word about this fun twist on a classic dish.
Sharing recipes is one of the best ways to connect, so let’s keep the tradition going. Together, we can make meal times even more delicious!
