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muffin tin chicken pot pie on wood cutting board with fork

Muffin Tin Chicken Pot Pie

How to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious!
5 from 1 vote
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Course: Appetizer, dinner, main dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 292kcal
Author: Mel Lockcuff


  • 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


  • 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.


Serving: 1Servings | Calories: 292kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 934mg | Potassium: 392mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 2mg
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