If you love classic Chicken Pot Pie, you’ll love these easy Chicken Pot Pie Muffins! Made with refrigerated Pillsbury Grands biscuits, tender chicken, vegetables, and a creamy filling, they’re baked in a muffin tin for a fun, kid-friendly meal that’s perfect for busy weeknights.
My family headed over to Grammy and Pop Pop’s house one afternoon, and my mom, aka Grammy, made these for the kids. They were an instant hit! We ended up bringing a bunch home to freeze, and a few days later, while my hubby was away on a business trip, I pulled them out for dinner. They reheated perfectly and made one of the easiest weeknight meals. Now I always try to keep cooked shredded chicken in the freezer because it comes in handy for so many quick dinners. Besides these Chicken Pot Pie Muffins, it’s also one of my favorite shortcuts for making Loaded Chicken and Biscuit Bake.
Quick Look: Chicken Pot Pie Muffins
Chicken Pot Pie Muffins are an easy twist on the classic comfort food favorite. Made with refrigerated biscuit dough, tender chicken, cream of chicken soup, mixed vegetables, and cheddar cheese, these individual mini chicken pot pies bake in a muffin tin for a quick, family-friendly meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 12 muffins
- Main Ingredients: Refrigerated biscuit dough, cooked chicken, cream of chicken soup, mixed vegetables, cheddar cheese
- Best For: Easy weeknight dinners, quick lunches, meal prep, and kid-friendly meals.
Add me as a trusted Google source.I just made these last night. They are so yummy. Will definitely be adding these to the menu rotation.
Ingredient Notes
See the printable recipe card below for exact ingredients, amounts, and full directions.
- Cooked Chicken: Rotisserie chicken is a great time-saving option, but any cooked, shredded chicken works well. This is also a great way to use up leftover turkey after the holidays.
- Cream of Chicken Soup: This creates the creamy filling that gives these Chicken Pot Pie Muffins their rich, classic pot pie flavor. If using a low-sodium variety, you may want to adjust the seasoning to taste.
- Mixed Vegetables: Frozen mixed vegetables make this recipe quick and easy, but you can use your family’s favorites. Peas, carrots, corn, and green beans all work well.
- Refrigerated Biscuit Dough: I recommend Pillsbury Grands biscuits since they’re large enough to press into the muffin cups. If you’d rather make them from scratch, try my Homemade Buttermilk Biscuits instead.
How to Make Chicken Pot Pie Muffins
Step 1. In a large mixing bowl, combine the cooked shredded chicken (or rotisserie chicken), cream of chicken soup, mixed vegetables, cheddar cheese, and seasonings until well combined.
Step 2. Lightly grease a 12-cup muffin tin. Press one refrigerated biscuit into the bottom and up the sides of each muffin cup to form the crust.
Step 3. Evenly spoon the chicken mixture into each biscuit cup, filling each about three-quarters full.
Step 4. Bake for 12-15 minutes in a preheated 400 degree F oven, or until the biscuits are golden brown and the filling is hot and bubbly. Remove from the oven and serve warm.
Baking Tips
- Don’t overfill the biscuit cups. Fill each muffin cup about three-quarters full to prevent the filling from bubbling over while baking.
- Use cooked chicken. Rotisserie chicken or any leftover cooked, shredded chicken works great and helps these muffins come together even faster.
- Bake until golden brown. The biscuit tops should be golden brown and the filling hot and bubbly before removing the pan from the oven.
- Let them cool slightly. Allow the muffins to cool for 5 minutes before removing them from the muffin tin. This helps the biscuit cups hold their shape and makes them easier to remove.
- Customize the filling. Feel free to swap the mixed vegetables for your family’s favorites. Peas, carrots, corn, and green beans are all delicious, and leftover turkey or ham works just as well as chicken.
- If you’re making these for a family dinner, serve them with my Lemon Garlic Asparagus or a simple side salad for an easy meal.
Storage, Make-Ahead & Reheating
- Refrigerator: Store leftover Chicken Pot Pie Muffins in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the muffins to cool completely, then place them in a freezer-safe container or freezer bag. Freeze for up to 3 months.
- Make Ahead: Prepare the chicken filling up to 1 day in advance and refrigerate until you’re ready to assemble and bake. This makes dinner even quicker on busy nights. If your family loves make-ahead meals, you’ll also want to try my Ultimate Chicken Casserole, another family favorite that reheats perfectly.
- Reheating: Warm refrigerated muffins in the microwave for 30-45 seconds or in a 350 degree F oven for about 10 minutes, until heated through. Frozen muffins can be thawed overnight in the refrigerator before reheating, or reheated from frozen by adding a few extra minutes.
Chicken Pot Pie Muffin Recipe FAQs
Yes! Fresh vegetables work just as well as frozen. Dice them into small pieces and cook them until they’re just tender before mixing them into the filling.
These mini chicken pot pies are delicious with a simple green salad, fresh fruit salad, roasted vegetables, or a bowl of soup for a complete meal.
Yes, but the texture will be a little different. Crescent roll dough bakes up softer and flakier than refrigerated biscuit dough, while biscuits create a sturdier crust that holds the creamy filling better.
More Chicken Pot Pie Recipes
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Chicken Pot Pie Muffins
Equipment
Ingredients
- 2 cups cooked shredded chicken
- 1 can condensed cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- ½ tablespoon dried thyme
- ½ tablespoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 10-ounce cans Pillsbury Grands biscuits
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin.
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, mixed vegetables, cheddar cheese, thyme, basil, onion powder, and garlic salt until well combined.
- Press one refrigerated biscuit into the bottom and up the sides of each muffin cup to form a crust.
- Evenly spoon the chicken mixture into each biscuit cup, filling each about three-quarters full.
- Bake for 12-15 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Allow the muffins to cool for about 5 minutes before removing from the muffin tin. Serve warm.
Notes
- Rotisserie chicken is a great shortcut and makes these Chicken Pot Pie Muffins even quicker to prepare.
- Pillsbury Grands biscuits work best since they’re large enough to press into the muffin cups.
- Don’t overfill the biscuit cups or the filling may bubble over while baking.
- Leftover turkey or ham can be substituted for the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Barb says
These sound delicious as a base recipe. I will try them as written, but also want to try with a homemade gravy instead of the soup. It also would be fun to try these using puff pastry.
Kristin says
Yay!! Hope you enjoy, keep me posted what you think!!
Kelly Calderon says
My biscuits were not done. I had to take the topping off and recook them.
Kristin says
Hmmm….did you have them in the oven the entire time? Each oven varies, so it can take a bit longer to cook, but shouldn’t be more than about 5 minutes longer. So sorry to hear that though!! Hope you still enjoyed once put back in!
Jodi says
Delicious! And so easy with rotisserie chicken. They were a bit on the salty side for my taste buds, but very flavorful. Adding this to the monthly menu mix!
Kristin says
Yay! Glad you enjoyed and great idea on the Rotisserie chicken!
Susan Dugger says
can i use rotissaire chicken.
Kristin says
Absolutely! That works great too!
Kasey says
Filling tasted SO good! I actually cut my biscuits in half and felt it was the perfect amount of biscuit. I had a roll of 8 big ones so ended up with 16 muffins. Soo yummy.
Kristin Hayes says
Yay!! So glad you enjoyed! Great idea on halving and getting 16!! They freeze great too!!
Susan Dugger says
do i use muffin cups, and no stick spray, to get them out..
Kristin says
I tend to spray my muffin cups and don’t use liners as I didn’t want to risk the paper sticking to the biscuit. If you use liners, I recommend using foil liners, or spraying the muffin liners with nonstick spray too! Enjoy!
elaine wiltshire says
love the sound of some of these recipes but a lot of them use Pilsbury biscuits – I live in UK and can’t buy them over here – any idea what can I use instead?
Louise Rickman says
How do you think the pie crust with work?
Kristin says
Hmmmm, it should work great, however, you would want to adjust the baking time a bit. It may be a little less time to cook these using the pie crust versus the biscuits 🙂
sher says
think i’d replace the plain biscuits with cornbread muffins? 🙂
Kristin says
Oooooo GREAT idea!!! I think that would work great!! Yum!! Keep us posted on how it turns out 🙂
lura says
These r the best !! Very easy to mke.
Kristin says
Definitely!!! 🙂
Ivory says
How do you think it would turn out if i put some biscuit on top also? Has anyone tried it that way?
Kristin and Adriana says
Ooooo yum!!! I bet if you flattened it down a bit, it would turn out great! You may need to cover the tin in foil for half the time so it doesn’t get too dark in color 🙂
Anonymous says
Tried this tonight. …bought cream of mushroom by accident. …was still very yummy !
Kristin and Adriana says
Yea!! So glad you enjoyed them!! Cream of mushroom sounds like a great variety on the recipe 🙂
Anonymous says
what are Pillsbury biscuits
Kristin and Adriana says
Pre made biscuit dough, usually coming in a tube 🙂
Rhonda Argenbright says
This was delicious 😋 and easy to make. I used Heary Healthy Cream of Chicken soup and 1 tsp of garlic salt … my husband and I thought it was s bit salty. I will use less garlic salt next time . I also did use rotisserie chicken.
Kristin Hayes says
So glad you enjoyed! The ingredients can definitely cause the salt levels to increase, so great idea cutting that back!
Beth says
I am in Australia, and don’t know what a Pillsbury biscuit is! What type of biscuit is it? Thanks.
Kristin and Adriana says
Pilsbury is just a brand of a pre made biscuit dough. It comes in a tube and usually has 8 biscuits (still in dough form) per container 🙂
Sue says
I just made these last night. They are so yummy. Will definitely be addibg these to the menu rotation.
Patterson Family says
That’s so funny after I asked you about a pot pie I saw these. I will have to try these next time! 🙂