Save
Muffin tin chicken pot pies are the most comforting bite-sized way to enjoy a beloved homestyle dish in individual portions. They are the answer for fast weeknight dinners or cute appetizers that never fail to get smiles and second helpings at my table.
My family first asked for these after begging for something easy to eat in front of the TV. Now we make them together on Sunday nights and it always feels a little special.
Ingredients
- Rotisserie chicken: Choose a fresh juicy rotisserie and shred just before using for maximum tenderness
- Frozen vegetable medley: Any classic mix works but I like one with carrots corn and peas for color and sweetness
- Pillsbury biscuits: Go for the homestyle kind if possible They make for a perfect flaky crust
- Campbells cream of chicken soup: The rich creamy base that ties it all together A low sodium version works well
- Rosemary dried: Adds an herby woodsy note that makes it taste homemade
- Thyme dried: Brightens the filling with earthy flavor
- Garlic powder: Deepens the savoriness without prep time
- Salt and pepper: Use freshly ground pepper for a little kick
- Cooking spray: Ensures nothing sticks for easy removal later
Step-by-Step Instructions
- Mix the Filling:
- In a large bowl combine the shredded chicken with your thawed vegetables then add soup rosemary thyme garlic powder salt and pepper. Stir until you see a creamy even mixture with vegetables and herbs well distributed
- Prepare the Muffin Tin:
- Coat every section of your muffin pan with cooking spray so nothing sticks. Place one biscuit into each well and use your fingers to gently press the dough up the sides making little cups with a bottom and edges
- Fill the Cups:
- Spoon the creamy chicken pot pie mixture evenly into each prepared biscuit cup filling right to the top but not overflowing
- Bake to Perfection:
- Place the muffin tin in an oven preheated to three hundred fifty degrees. Bake for about ten to fifteen minutes checking at ten. The crust edges should turn a deep gold and the tops will be bubbling
- Cool and Serve:
- Let the pot pies cool a few minutes so the crust firms up. Use a butter knife to lift them out or just pop them out with your fingers once they are safe to handle. Serve while warm for best flavor
Save
I absolutely adore using the rotisserie chicken for both flavor and speed. My daughter once insisted on peeling every layer of biscuit for extra crunch which turned lunch into a game for the whole family.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. They are just as delicious cold or reheated in a low oven for a few minutes until the biscuits are crisp again. If you want to freeze them wrap individually and store for up to three months then thaw and bake on a tray until warmed through.
Ingredient Substitutions
Feel free to try this recipe with leftover roasted turkey after the holidays. You can swap out cream of mushroom soup for a richer flavor or use different frozen veggies depending on your favorites. For a lighter version try lower fat biscuits and soup.
Save
Serving Suggestions
Serve these little pies with a green salad and vinaigrette for lunch or pair with soup on a cold day. They make an excellent grab and go snack for busy afternoons. If serving at a party set out with extra herbs sprinkled on top for a pretty touch.
Cultural and Historical Context
Chicken pot pie is a classic example of American comfort food dating back to colonial days. Making pot pie portable in muffin tins is a fun modern update that fits perfectly with todays need for quick handheld meals. Every region puts its own spin on the traditional pot pie filling so do not be afraid to experiment.
Recipe FAQs
- → Can I use homemade biscuit dough instead of canned?
Yes, homemade biscuit dough works perfectly. Just ensure it's rolled thin enough to mold into the muffin tins for best results.
- → What vegetables can I use besides mixed medley?
Feel free to substitute with peas, corn, diced carrots, or green beans. Fresh, frozen, or even leftover cooked vegetables all work well.
- → How can I store and reheat leftovers?
Place cooled pies in an airtight container and refrigerate for up to three days. Reheat in a 350°F oven for about 10 minutes until warmed through.
- → Can these be made ahead and frozen?
Absolutely. After baking and cooling, freeze individual portions. Reheat straight from frozen in the oven at 350°F until hot and crisp.
- → Is there a way to make them vegetarian?
You can omit chicken and use more vegetables or add plant-based protein. Replace chicken soup with cream of mushroom or vegetable soup.