If you’re looking for a quick, cozy, and family-friendly recipe, these Easy Mini Chicken Pot Pie Muffins are guaranteed to be a hit! Made with simple ingredients and baked in a muffin tin, they deliver all the comforting flavors of classic chicken pot pie—without the fuss. Perfect for parties, snacks, lunchboxes, or busy weeknight dinners!
Ingredients:
2 cans (8 ct each) jumbo biscuits
1 can cream of chicken with herbs
1 cup cooked chopped or shredded chicken
1 cup mixed thawed vegetables (peas and carrots)
Instructions:
Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
Prepare the Filling
In a bowl, mix together:
Cream of chicken soup with herbs
Cooked chicken
Mixed vegetables
Stir until fully combined.
Prepare the Biscuits
Separate the biscuits. Using your fingers, press each biscuit into a flat circle and place one into each muffin cup, gently pressing it up the sides to form a little “cup.”
Fill the Cups
Spoon the chicken mixture evenly into each biscuit cup. Do not overfill.
Bake
Bake for 15–18 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly.
Serve
Allow to cool slightly, then gently remove from the muffin tin. Serve warm and enjoy!