Muffin Tin Chicken Pot Pies

5 from 1 vote

Muffin Tin Chicken Pot Pies made with just 4 simple ingredients in 20 minutes! Easy mini chicken pot pies with tender chicken and vegetables in a creamy sauce. Perfect weeknight dinner!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Dish

Cuisine: American

Keyword: Mini Chicken Pot Pies

Servings: servings

Calories: 295kcal

Author: Jessica & Nellie

Ingredients

1 cup cooked chicken diced or shredded
1 ½ cups mixed frozen vegetables heated until warm
10.5 oz condensed cream of chicken soup
16.3 oz refrigerated biscuits 8 count Pillsbury Grands

Instructions

Prep: Get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.
Preheat the oven to 375°F. Spray 8 muffin pan cups with non stick baking spray and set aside.
Filling: Warm the frozen vegetable medley in the microwave or on the stove according to the package directions.
Mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.
Piecrust: Press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.
Fill the dough-lined cups with the chicken and vegetable mix.
Bake: Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving. Serve and enjoy!

Notes

I recommend using a metal muffin pan rather than a silicone one for this recipe. If all you have is a silicone pan, check for doneness as they might require more baking time.

Nutrition