All the comfort of chicken pot pie, none of the fuss. This 4-ingredient muffin tin pot pie recipe uses a biscuit cup for grab-and-go bites that work for busy nights and lunch boxes.
My husband is a chicken pot pie and biscuits superfan, so this combo is a dream come true for him. They use simple ingredients you probably have, and you can swap in my homemade cream of chicken soup if you want more control over ingredients and flavor.
These still taste like the classic you grew up with, just weeknight-easy, lunchbox-friendly, and dietitian approved!
Love easy dinner recipes that don't make you stress? Try my bbq chicken sheet pan dinner next and save buffalo chicken smash tacos for Tuesday.
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Why You'll Love This Recipe
- Handheld portions: Each muffin tin pot pie is easy to serve and kid friendly with no extra dishes, giving you all the cozy pot pie comfort in a bite you can hold.
- Make-ahead and freezer options: Prep once and reheat for lunch boxes, tailgates, or busy nights.
- Only 4 ingredients: With just a few ingredients, this recipe stays doable for any day of the week!
If pot pies are your favorite comfort food, try my cheddar bay biscuit pot pie version or jalapeno cheddar cornbread chicken pot pie!
Ingredients
Bake up these mini pot pie muffins with just four ingredients!
- Canned biscuits: I use buttermilk canned biscuits since they bake up tender but still sturdy enough to hold the filling.
- Shredded chicken: Use rotisserie chicken for speed or make my easy shredded chicken. If you cook your own, season it well so the filling tastes full and not flat.
- Condensed cream of chicken soup: The pantry shortcut that keeps the filling creamy and delicious. If you want more control of ingredients and salt, use homemade cream of chicken soup at the same ratio.
- Peas and carrots: Use canned or frozen mixed vegetables. For frozen, add straight from the bag for bright color and bite, and for canned, drain well and fold in gently so they don't go mushy.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Quick swaps and add-ins to keep it flexible, flavorful, and still weeknight simple.
- Use leftover turkey or white beans for a budget-friendly twist that still tastes cozy.
- Add more veggies in like sautéed onions, celery, corn or mushrooms to stretch servings and boost nutrition.
- No biscuits, no problem! Swap in pie crust, crescent roll dough, or puff pastry.
- Add shredded cheddar cheese or parmesan for a cheesy top, and broil briefly at the end for color.
- A pinch of cayenne, hot sauce, or diced jalapeños adds a heat lovers kick without overpowering the creamy filling.
How To Make Mini Chicken Pot Pie Recipe
Follow these quick steps so your pot pies come out golden, set, and ready to eat.
Step 1: Heat oven to 375°F and generously grease a 12-cup muffin tin (you will only be actually using 8 muffin cups).
Step 2: Gently flatten each biscuit dough piece, then press one round into each cup, pushing up the sides to form about a ¾-inch rim.
Step 3: In a bowl, stir together shredded chicken, peas and carrots, and cream of chicken soup until evenly coated. If using canned veggies, drain well and fold gently so they don't mash. If desired, season with salt and pepper.
Step 4: Divide the chicken mixture among the cups, about ¼ cup per pie.
Step 5: Bake for 18 to 22 minutes, until the biscuit edges are golden brown and the filling is bubbling.
Step 6: Let muffins rest for 5 minutes, run a butter knife around the edges, then lift out and serve warm.
Tips For the Best Mini Chicken Pot Pies With Biscuits
Here's the game plan for an easy dinner the whole family will love.
- Press the dough up the sides so you have a ¾-inch rim that gives you a crust that holds the filling without spillover.
- Check for tears in the dough and pinch them shut to keep the filling from leaking out.
- Let the muffins sit for about 5 minutes so the crust sets and makes lifting easy.
- For extra flavor, a quick brush with garlic butter before baking adds color and a savory finish.
- If using puff pastry, check it earlier since it browns quicker than biscuits. You can tent with foil if the tops color too quickly.
- Pair mini chicken pot pies with green bean casserole, a simple salad, or roasted broccoli.
Storage
These mini biscuit pot pies store so well and are perfect for lunch boxes!
- Fridge: Cool completely, then store in an airtight container for up to 3 days. Add a sheet of parchment between layers so the tops don't stick.
- Reheat: Oven 350°F for 8-10 minutes on a sheet pan, or air fryer 325°F for 3-5 minutes until hot and crisp.
- Freeze: Bake, cool completely, freeze on a sheet pan, then bag. Reheat from frozen at 325°F until warmed through. If using puff pastry, reheat gently so it stays flaky.
FAQ
A silicone muffin pan would work great if lightly greased. Paper liners can stick to the creamy filling, so I wouldn't recommend them.
If it's thin, you can stir in 1 teaspoon of a cornstarch slurry and let it sit a minute. If it's too thick, add milk a tablespoon at a time until scoopable.
Let the pressed biscuits rest 1-2 minutes, then press again (warm dough stretches better).
Absolutely, use two muffin tins or bake in batches. Keep the filling covered while batch one bakes, then let the pan cool a few minutes, re-grease, and proceed with batch two!
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Thank you!
Jessie
Muffin Tin Pot Pies (Easy Chicken Pot Pie Muffins)
Ingredients
- cooking spray
- 1 can refrigerated biscuits 8 count
- 1 ½ cup cooked shredded chicken
- 1 ⅓ cup condensed cream of chicken soup
- ½ cup frozen peas and carrots
- Salt and pepper optional
Instructions
- Heat oven to 375°F and generously grease a 12-cup muffin tin (you will only be actually using 8 muffin cups).
- Gently flatten each biscuit dough piece, then press one round into each cup, pushing up the sides to form about a ¾-inch rim.
- In a bowl, stir together shredded chicken, peas and carrots, and cream of chicken soup until evenly coated. If using canned veggies, drain well and fold gently so they don't mash. If desired, season with salt and pepper.
- Divide the chicken mixture among the cups, about ¼ cup per pie.
- Bake for 18 to 22 minutes, until the biscuit edges are golden brown and the filling is bubbling.
- Let muffins rest for 5 minutes, run a butter knife around the edges, then lift out and serve warm.
Notes
- You can substitute homemade cream of chicken with 1 (10.5oz) store-bought can.
- Frozen peas and carrots can go in straight from the bag. If using canned, drain well and fold gently so they don't mash.
- To store, cool completely and store in an airtight container for up to 3 days.
- To reheat, bake in the oven 350°F for 8-10 minutes on a sheet pan or air fryer 325°F for 3-5 minutes until warmed.
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