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    Home » Chicken

    Chicken Pot Pie Muffins

    Published: Mar 15, 2022 by Kristin 24 Comments

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    If you love Chicken Pot Pie, you’ll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!

    chicken, vegetables, cheese, and biscuits combined into muffin cups

    A few weeks ago, my family headed over to Grammy and Pop Pop’s house. My mom, aka Grammy, made these for the kids.

    Not only were they super easy to make, but they were a huge hit. There ended up being tons leftover, and I took them home to freeze for another dinner.

    My hubby went on a business trip a few days later, I pulled these out of the freezer and dinner was served!!

    I definitely recommend these for those busy nights!! Especially because they come together in no time and are quite budget friendly!

    Easy Chicken Pot Pie Muffins are the best, tasty, individual, mini chicken pot pies with biscuits recipe using chopped chicken or any cooked or leftover meat.

    I love to keep some cooked, shredded chicken on hand in the freezer, so I can almost always whip these Chicken Pot Pie Muffins up on nights where dinner is an afterthought!

    Who knew that the classic flavor can be used in several different variations!

    biscuits baked in a muffin cup with chicken, vegetables, and gravy mixture to make mini chicken pot pies

    Ingredients needed for these Chicken Pot Pie Muffins:

    • Chicken- cooked and shredded *you can also use leftover turkey or pot roast in these
    • Cream of Chicken Soup
    • Mixed Veggies- feel free to use whichever veggies you prefer
    • Cheddar Cheese- you can also change it up and use Mozzarella, Colby Jack, etc.
    • Thyme/Basil/Onion Powder/Garlic Salt
    • Pillsbury Biscuits- I use the Pillsbury grands biscuits, flaky or any type works great

    How to prepare:

    1. In a bowl, combine the chicken, cream of chicken soup, veggies, cheese, and spices.
    2. Grease a muffin tin and push one biscuit on the bottom of each cup to create a crust.
    3. Scoop chicken mixture evenly into each biscuit cup.
    4. Place pan into oven, 400 degrees, and bake for about 15 minutes, or until golden brown and bubbly.
    5. Remove from oven and serve!

    mixed vegetables, diced chicken, and cream of chicken soup combined over biscuits to create chicken pot pie

    Check out these other great chicken recipes:

    Easy Chicken Casserole

    Chicken Fried Chicken

     Incredible Chicken Pillows

    Ultimate Chicken Noodle Soup

    Chicken Bacon Ranch Casserole

    Tips for the perfect Chicken Pot Pie Muffins:

    *Feel free to use any leftover meat you have! Chicken, turkey, pot roast, ham, and more work great in these!

    *If you don’t have access to Pillsbury biscuits, HERE is a great homemade biscuit recipe to try!

    *Change up the veggie to fit your desired taste. My daughter doesn’t like peas, so recently, I have been using corn. Green Beans, carrots, etc. all work great too!

    *To freeze, allow to cool completely. Place in a Ziploc or airtight container and freeze up to 3 months.

    *To thaw, simply allow to return to room temperature and place in microwave for about 45 seconds.

    Tender chicken, vegetables, cheese, and a creamy mixture combined into biscuit cups for the ultimate chicken pot pie muffin! Print or save the recipe below and be sure to add to your next meal plan!

    chicken, vegetables, cheese, and biscuits combined into muffin cups
    Print Recipe
    4.54 from 13 votes

    Chicken Pot Pie Muffins

    If you love Chicken Pot Pie, you'll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Course: lunch, Main Course, Snack
    Keyword: chicken, muffins
    Servings: 12
    Calories: 372kcal
    Author: The Cookin' Chicks

    Equipment

    • muffin tray
    • Muffin Liners
    • Mixing Bowls

    Ingredients

    • 2 cups chicken *cooked/shredded
    • 1 can cream of chicken soup
    • 1 cup mixed veggies *frozen is what I use
    • 1 cup cheddar cheese *shredded
    • 1/2 tablespoon thyme
    • 1/2 tablespoon Basil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic salt
    • 2 cans Pilsbury biscuits *10 oz packages

    Instructions

    • Preheat the oven to 400.
    • In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices.
    • Lightly grease a 12 cup muffin pan.
    • Place one Pillsbury biscuit in each cup, pressing into the bottom so it covers up the sides as well. 
    • Evenly spoon the pot pie mixture into each cup. 
    • Place pan in the oven and bake for about 12-15 minutes.
    • Remove from oven and serve!!

    Nutrition

    Calories: 372kcal | Carbohydrates: 42g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1170mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

    Recipe updated 3/15/22

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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