Chicken Pot Pie Muffins

4.67 from 18 votes

These easy Chicken Pot Pie Muffins are made with refrigerated biscuit dough, tender chicken, cream of chicken soup, mixed vegetables, and cheddar cheese for a quick, family-friendly dinner that's perfect for busy weeknights, lunch, or meal prep.

Prep Time5

Cook Time15

Total Time20

Course: lunch, Main Course, Snack

Cuisine: American

Servings:

Calories: 372kcal

Author: Kristin Hayes

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.

Nutrition