why make this recipe
Muffin Tin Chicken Pot Pie is a delightful twist on a classic comfort food. It’s perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The individual servings make it easy to enjoy and share with family or friends. Plus, they are fun-sized and offer a great balance of protein, veggies, and flaky biscuit goodness!
how to make Muffin Tin Chicken Pot Pie
Ingredients:
- 1 cup shredded rotisserie chicken
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 pack (10 oz / 283 g) frozen vegetable medley, thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
- Non-stick cooking spray
Directions:
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mold the dough to fit the base and sides, forming cups.
- Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
- Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
- Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.
how to serve Muffin Tin Chicken Pot Pie
Muffin Tin Chicken Pot Pies are best served warm. You can enjoy them as a standalone meal or pair them with a simple side salad for a complete dinner. They also make a great dish for potlucks or family gatherings, allowing everyone to have their own individual serving.
how to store Muffin Tin Chicken Pot Pie
To store the leftovers, let the pot pies cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.
tips to make Muffin Tin Chicken Pot Pie
- For extra flavor, feel free to add other herbs or spices like paprika or onion powder.
- If you want a crispier biscuit crust, bake them a bit longer, but keep an eye on them to avoid burning.
- You can also experiment with different fillings, such as adding cheese or using other cooked meats.
variation (if any)
Try swapping the rotisserie chicken with leftover turkey or even a vegetarian filling using mushrooms and additional vegetables. You can also use homemade biscuit dough instead of refrigerated biscuits for a fresher taste.
FAQs
-
Can I make these pot pies ahead of time?
Yes! You can prepare the filling and biscuits ahead of time. Assemble them and store them in the fridge until you’re ready to bake. -
Can I freeze Muffin Tin Chicken Pot Pies?
Absolutely! Once cooled, you can freeze the pot pies in a single layer. Just reheat them from frozen in the oven until heated through. -
What vegetables can I use?
You can use any vegetables you like! Fresh, frozen, or canned vegetables all work well. Just make sure they are cooked through before adding them to the filling.
Muffin Tin Chicken Pot Pie
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A delightful twist on a classic comfort food, Muffin Tin Chicken Pot Pie is perfect for busy weeknights. Individual servings make it easy to share, providing a great balance of protein, veggies, and flaky biscuit goodness.
Ingredients
- 1 cup shredded rotisserie chicken
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 pack (10 oz / 283 g) frozen vegetable medley, thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
- Non-stick cooking spray
Instructions
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mold the dough to fit the base and sides, forming cups.
- Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
- Transfer the muffin tin to a preheated oven at 175°C (350°F) and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
- Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.
Notes
For extra flavor, consider adding herbs or spices like paprika or onion powder. For a crispier biscuit crust, bake a bit longer while monitoring to avoid burning. Experiment with fillings like cheese or different cooked meats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American