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Mini Chicken Pot Pie Muffins

These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! They’re warm, savory, and packed with tender chicken and vegetables in a flaky crust.

Ingredients

Scale

For the Crust:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 package refrigerated biscuit dough (8 count)
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Grease a muffin tin and set aside.
  2. In a skillet, melt butter over medium heat. Add onions and cook until soft. Stir in flour to form a roux, then gradually add chicken broth and milk, stirring until thickened. Add garlic powder, salt, and pepper.
  3. Mix in shredded chicken and frozen vegetables. Cook for 2-3 minutes until heated through, then remove from heat.
  4. Press each biscuit into the muffin tin, forming a cup shape. Fill each with the chicken mixture.
  5. Brush the edges of the biscuits with beaten egg. Bake for 15-18 minutes, or until golden brown. Let cool slightly before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett