Folks, gather around for a recipe that’s gonna turn your weeknight dinner into a mini pot pie party! These Easy Mini Chicken Pot Pie Muffins are like little pockets of savory deliciousness, bursting with chicken, veggies, and a creamy sauce all wrapped up in a flaky, golden biscuit crust.
The best part? They’re ridiculously easy to make. No fancy ingredients or complicated steps, just pure comfort food magic. Here’s what you’ll need to whip up a batch:
For the Filling:
- Shredded Chicken: We’ll use about 3/4 cup of cooked and shredded chicken. Leftover chicken from last night’s roast chicken dinner? Perfect! If not, no worries, you can quickly poach or bake some chicken breasts specifically for this recipe.
- Veggie Medley: A cup of mixed frozen vegetables like peas, carrots, and corn is a classic choice. But feel free to get creative! Chopped broccoli, green beans, or even a handful of frozen spinach would work great too.
- Creamy Dream: We’ll use a can of cream of chicken soup to create that rich and flavorful base.
- Seasoning Savvy: A sprinkle of dried thyme, salt, and pepper will add some depth of flavor to our filling.
For the Crust:
- Biscuit Buddies: We’re keeping things simple with a can of refrigerated biscuit dough. Pop it open and those fluffy little rounds will be ready to transform into our mini pie crusts.
Here’s the Easy Breezy How-To:
- Preheat your oven to 375°F (190°C) and grease a muffin tin. This will help those mini pies slip out easily later.
- In a bowl, combine your shredded chicken, mixed veggies, cream of chicken soup, and seasonings. Give it a good stir to make sure everything’s nice and friendly.
- Now, let’s get those biscuit dough rounds ready! Separate them and gently press each one into the greased muffin cups. Use your fingers to push the dough up the sides, creating a little well for our filling.
- Spoon your delicious chicken mixture into each biscuit cup, filling them up to about ¾ full. Don’t overstuff them, or they might bubble over!
- Pop those muffin tins into the preheated oven and bake for 20-25 minutes, or until the biscuit crusts are golden brown and the filling is bubbly.
The Big Reveal:
Once they’re out of the oven, let them cool for a few minutes before digging in. Trust me, these little guys will be hot and tempting! Then, grab a fork and prepare to be amazed by that flaky crust, juicy chicken, and creamy veggie filling. It’s like all the best parts of a classic chicken pot pie, condensed into a bite-sized, hand-held masterpiece.
What Makes Them So Special?
These Easy Mini Chicken Pot Pie Muffins are special because they’re:
- Weeknight lifesavers: Quick to assemble and bake, perfect for busy schedules.
- Kid-approved: The fun, mini size and delicious filling make them a guaranteed crowd-pleaser for little ones (and big ones too!).
- Totally customizable: Don’t like peas? Swap them out for another veggie you love. Want to add some extra cheesy goodness? Sprinkle some shredded cheese on top before baking. The possibilities are endless!
So ditch the takeout menus and give these Easy Mini Chicken Pot Pie Muffins a try. They’re guaranteed to become a new weeknight favorite!