Learn how to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious. Makes the perfect appetizer or a fun way to serve up a personal sized dinner with your family!
I was inspired to make this recipe by another recipe we'd made from Pillsbury, Easy Taco Melts. Instead of filling biscuits with taco filling, however, we decided to make them into mini muffin tin pot pies.
They turned out pretty yummy and just as much of a hit as my favorite chicken pot pie with biscuits.
Ingredients and Substitutions Notes:
You'll need just a handful of ingredients to make these yummy mini chicken pot pies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts. Just be sure to cook these beforehand and shred, so they're ready to go. I like to use my Instant Pot to cook the chicken, then just shred it up while it's hot.
- Cream of Chicken Soup – If you want to make these gluten-free, you can also use a gluten-free cream of chicken soup.
- Frozen Vegetables – I like to use a mixture of peas and carrots with corn. However, if you'd like to add green beans or any other veggies, this recipe is easy to accommodate.
- Salt and Pepper
- Grands Biscuits – If you'd like to make these gluten-free, you can mix up gluten-free biscuits and sub the dough for Grands Biscuits.
How to Make Muffin Tin Chicken Pot Pies
Before getting started, be sure to prep by pre-heating your oven to 375° F; then grease a muffin tin with cooking spray and set aside 'til needed.
Then Assemble your Mini Pot Pies…
- In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
- Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
- Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
- Bake at 375° F for about 20-25 minutes, or 'til golden brown. Then cool on a wire rack for about 5 minutes before serving.
These are a really cozy meal or appetizer, perfect for a fun night with your family.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Muffin Tin Chicken Pot Pie
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs cooked and shredded
- 10.5 ounces cream of chicken soup
- 3/4 cup frozen peas and carrots thawed
- 1/4 cup frozen corn thawed
- 1/2 teaspoon salt to taste
- 1/4 teaspoon ground black pepper to taste
- 16.3 ounces Grands Biscuits
Instructions
- Pre-heat the oven to 375° F, and grease a muffin tin with cooking spray.
- In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
- Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
- Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
- Bake at 375° F for about 20-25 minutes, or 'til golden brown.
- Cool on a wire rack for about 5 minutes before serving.
Can these be frozen? If so, any suggestions on how to reheat them? Do you think they should be thawed or reheated from frozen? Thanks so much!
Wendy, I’ve never tried freezing them, so I’m not sure. But I would think maybe you could and maybe reheat either in the oven or microwave?
was wondering if you can use frozen vegetables?
Paula, I don’t see why not. They’d probably work just fine.
Awesome, another use for leftovers of a store bought roasted chicken! Usually do soup but this is great and can control salt/ ingredients as my son not a potato fan. Have you tried different soups like cream of celery with cream of chicken? or cream of broccoli and cream of chicken? Thanks!
Kelly, I haven’t tried different soups yet, but I’m sure it’d be delicious! Thank you so much for stopping by, and I hope you enjoy the recipe!
I am making these this week-end looks yummy, and if they turn out good and I making them for my daughter ‘s sleepover, I bet Scramble eggs, cheese and sauage would be delis.
Thanks, Toni! Mmmmm, that sounds so good with scrambled eggs, cheese, and sausage. I need to try that. Hope you enjoy! You’ll have to let me know how they turn out.
Sounds like a good idea, for breakfast.
This was amazing! Made it for dinner and still had enough to freeze.
I can’t wait to try this. It’s getting to be that perfect time of year again and I love doing soups and stews. This just adds to my recipe list for this year, lol. Thanks for all the great ideas! You could probably do this with a beef stew.. You know “beef pot pie”… Yumm….
Holly, that’s a great idea! I might have to try that next.:) I know, this time of year is my favorite. Made vegetable soup last week; already planning a chowder next. Thanks so much for stopping by.
I love these you can also substitute canned chicken al’a king, mixture, or a can of sausage gravy for the filling.