Muffin Tin Chicken Pot Pie

Muffin tin chicken pot pies are the perfect solution for weeknights when you want homey comfort in a fun and hand-held form. These personal pot pies win over kids and adults alike, and the best part is the process is quick enough for any busy day. Using a rotisserie chicken and biscuit dough makes this recipe doable in a snap without sacrificing that creamy classic taste.

I first started making these little pies for family gatherings because everyone can grab their own. Now I keep them in the rotation for game nights or potlucks since they disappear every time.

Ingredients

• Rotisserie chicken: shredded juicy and flavorful saves major prep time look for a bird with golden crisp skin
• Frozen vegetable medley: variety and color already prepped choose one with carrots peas and green beans for classic taste
• Pillsbury biscuits: flakey and buttery make a perfect crust opt for the buttermilk style for more richness
• Campbells cream of chicken soup: creates a creamy sauce that ties everything together low sodium if you prefer
• Salt and pepper: brings out the savory flavors use fresh cracked pepper for a nice kick
• Rosemary dried: adds earthy herb aroma check that it is aromatic not faded or dusty
• Thyme dried: subtle floral note pairs well with the chicken choose a jar with brightly green leaves
• Garlic powder: gives a robust background flavor must smell fresh and pungent

Instructions

Combine the Filling:

In a large mixing bowl add shredded rotisserie chicken thawed vegetable medley cream of chicken soup salt pepper rosemary thyme and garlic powder. Mix well until every bite contains a little of everything.

Prep the Muffin Tin:

Spritz your muffin tin thoroughly with cooking spray to prevent sticking. Place one biscuit in each muffin cup. Press the center down and work the dough up the sides with your fingers to make a deep cup. Make sure there’s enough dough along the sides for the filling to stay put.

Fill the Cups:

Spoon the chicken filling into each biscuit cup. Try to divide it evenly and gently press it in so every pot pie is full but not overflowing.

Bake to Perfection:

Set your oven to 350F. Bake the pan on the middle rack for 10 to 15 minutes or until the tops of the biscuit cups turn golden brown and they are set in the center.

Cool and Enjoy:

Let the pies cool in the tin for several minutes so they firm up slightly. Gently run a butter knife around the edges and lift each pie out. Serve warm for ultimate comfort.

Rosemary and thyme are my favorite part of these pot pies since their fragrance fills the kitchen while the pies bake. My family always hovers nearby when that herby aroma hits and I love how excited they get for dinner.

Storage Tips

These pies stay fresh in an airtight container in the fridge for about three days. If you want to keep them longer let them cool then pack them in freezer bags. To reheat just warm in a 350F oven for ten minutes or microwave for lunch on the go though the oven makes the crust crispier.

Ingredient Substitutions

If you do not have rotisserie chicken use any leftover roasted or poached chicken breast. For a vegetarian version try canned chickpeas in place of chicken and use cream of mushroom soup instead. Crescent roll dough can be swapped for biscuits if you want a lighter crust.

Serving Suggestions

These muffin tin pot pies make a filling lunch with a crisp green salad or a simple bowl of soup. For dinner serve with steamed broccoli or roasted sweet potatoes. They also hold up well on a buffet table for a party or big family gathering.

Cultural and Seasonal Context

Chicken pot pie is a classic American comfort food and these mini versions make it easier than ever to serve at church suppers game day events or holiday gatherings. In spring use a veggie medley with asparagus or peas and in fall mix in diced cooked squash.

Seasonal Adaptations

Use fresh corn off the cob in summer for extra sweetness. Swap in kale or spinach for greens during winter. Add sauteed mushrooms for extra savory flavor anytime.

Success Stories

Kids love helping mold the dough in the tins it is a great hands-on kitchen project. Guests are always impressed when you bring out a tray of golden pies since they look homemade and polished even though they come together in minutes.

Freezer Meal Conversion

Once the pot pies are baked let them cool completely then wrap tightly in foil or freezer bags. Label and freeze for up to two months. To reheat set the oven to 350F and bake from frozen for fifteen to twenty minutes or until heated through.

These mini pot pies offer maximum comfort with minimum fuss. Make a batch and enjoy family smiles and second helpings every time.

Common Recipe Questions

→ What type of chicken works best?

Rotisserie chicken provides tenderness and deep flavor, but any cooked, shredded chicken can be used for convenience.

→ Can I use fresh vegetables instead of frozen?

Absolutely. Dice fresh carrots, peas, or green beans for a similar effect; just blanch or steam before adding.

→ What kind of biscuits are recommended?

Premade refrigerated biscuit dough, such as Pillsbury, works best for shaping into muffin cups and holds the filling well.

→ How do I prevent sticking in the muffin tin?

Generously coat each muffin cup with cooking spray to ensure the biscuit cups release easily after baking.

→ How long do these keep after baking?

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.