Catching Up While Making Mini Chicken Pot Pie Muffins
Alright, gather round. So here's the deal: mini chicken pot pie muffins are one of those accidental delights I stumbled into after an evening of total fridge chaos. (I swear, half the battle is just opening Tupperwares and hoping for a miracle.) One rainy Saturday, the big pot pie idea was just too much effort—so, naturally, I went rogue with a muffin tin. Fast-forward to today: my pals now low-key expect these at every get-together, which is flattering and slightly stressful (especially when I inevitably forget to buy peas). Sometimes I think I make these just as an excuse to nibble the pastry scraps; admit it, you do that too. Anyway, here's the recipe—let's not get too fancy about it.
Why I Keep Making These (and Why You Probably Will Too)
I make this whenever I want all the cozy flavors of classic pot pie without wrangling a giant crust (which, let’s face it, sometimes ends up more like a pastry jigsaw puzzle). My family goes wild for these bite-sized pies—probably has something to do with the buttery crust and little morsels of chicken hiding inside. Also, when the weather takes a turn for soggy, this is my secret weapon for Sunday afternoons. One more thing: these are a proper crowd-pleaser at potlucks, if that's still a thing; last time I brought these, I didn’t get to grab a second helping.
What You’ll Need (But Honestly, Make Do Where You Can)
- 2 cups cooked chicken (shredded or diced)—I usually just use leftover rotisserie chicken, but hey, roast a couple thighs if you’re feeling ambitious. Or, truthfully, canned chicken in a pinch. Shh, don’t tell grandma.
- 1 cup frozen mixed veggies (peas, carrots, corn—sometimes I chuck in a handful of fresh spinach when the mood strikes)
- 1 can (about 300ml) condensed cream of chicken soup—Campbell’s is what I grew up with, but any brand is fine (my grandmother always insisted on Campbell's, but honestly, the store brand works if you're in a hurry).
- ½ cup shredded cheese (cheddar or mozzarella, but let’s not be cheese snobs. I used colby jack once, no regrets!)
- 1 tube refrigerated biscuit dough (in the UK, just use shortcrust pastry sheets, works in a pinch! If you’re feeling 🧑🍳, homemade is great, but I usually buy Pillsbury)
- Salt and pepper—I just eyeball this, to be honest. Maybe a pinch of garlic powder if it’s handy.
How I Actually Throw These Together
- Preheat your oven to 375°F (190°C)… or, you know, thereabouts. I usually put it on before I remember to take the biscuit dough out, so it all works out.
- Grease the muffin tin thoroughly. Don’t skip this (I did once—big mistake, don’t ask)
- Pop open the biscuit dough. Press each circle into the muffin tin cups so it crawls just up the sides. Don’t stress if the shapes look like wonky hats; it always sorts itself out in the oven.
- In a biggish bowl, mix the chicken, veggies, soup, cheese, and seasonings. This is where I sneak a taste—mainly to check salt, but also because chicken-and-cheese just calls to me.
- Spoon a generous heap of filling into each crust. If there’s overflow, just squish it down gently with the back of a spoon.
- Bake for around 18-20 minutes; the tops go golden and the insides bubble a bit. Sometimes I peek at 15 minutes, just to be sure. If your oven cooks unevenly (mine's temperamental), rotate the tray halfway. Or don't. It’s never been a disaster either way.
- Let them sit 2-3 minutes before attempting to pop out—trust me, I learned this the hard way: burned fingertips and chicken filling everywhere.
The Messy Notes (From Someone Who’s Been There)
- If the filling seems really thick, I add a splash of milk—or cream, if I’m feeling cheeky. Too runny? Just pile in more chicken or veggies.
- The crust sometimes shrinks back; never figured out why, but a bit of extra dough usually does the trick.
- Someone once told me to brush the tops with butter before baking; honestly, I can’t tell a huge difference, but it does look shiny and posh.
- If you overfill, they can get goofy-shaped—but, really, we’re not on Bake Off here.
Ways I’ve Messed Around With This (And One That Flopped)
- Turkey instead of chicken (after Thanksgiving, you know?) Decent swap, tastes almost identical.
- Ham and Swiss for funky brunch vibes—pretty tasty but got a bit salty… maybe hold back on the cheese next time.
- Vegetarian—skip the chicken, double up on broccoli/mushrooms. Still great, though not as rich.
- Once I tried using leftover curry chicken... let's just say, not every fusion experiment is a winner.
If You Don’t Have All the Gear
All you really need is a 12-cup muffin tin. But if you’re stuck—use ramekins or those silicon cupcake things. One time, I did this in a square baking pan and cut into wedges after. Not exactly pretty, but it worked. I keep meaning to buy a proper nonstick tin, then something shinier always catches my eye. Story of my kitchen, really.
Keeping and Eating (But Who Makes It Last?)
Technically, you can store these in the fridge for 2-3 days; just toss them in a sealed container. Reheat in the oven or toaster oven so they crisp back up (microwave’s fine too, but expect a bit of sog). Though honestly, in my house, these never last more than a day—especially if people raid the fridge late at night. Sometimes I think making a double batch might help, but so far, no dice.
How We Serve ‘Em at My House
I’m a soup-and-muffin-for-lunch kinda person, so I’ll plate these with a bowl of tomato soup (the Serious Eats classic is a fave). If it’s game night, I just pile them on a platter and let friends have at it. Oh, and my kids dip theirs in ranch—no accounting for taste, eh?
Stuff I Wish Someone Had Told Me
- Don’t rush the cooling—seriously. I once tried peeling these out too early and almost lost all my filling to the countertop. Rookie mistake.
- If you’re tempted to add extra cheese on top, do it, but watch for burning. Cheesy burnt bits aren’t as fun as you’d think.
- Actually, I find it works better if I use the bigger biscuit rounds (the “grand” size) for the muffin base—better coverage, fewer leaks. On second thought… the regulars are fine too if you stretch them out by hand.
- And speaking of leaks: sometimes a bit of filling bubbles over. I line the oven rack with foil, just in case.
FAQ—A Few Real-Life Qs I’ve Gotten (And My Semi-Honest Answers)
- Can I freeze these? I’ve tried a few times; they freeze okay, just make sure to reheat in the oven so the pastry gets its mojo back. Sometimes the filling gets a bit icy.
- How do you keep the bottoms from going soggy? I bake them on the lower rack sometimes, or give an extra 2-3 minutes at the end. But honestly, a little sog is part of life.
- Do these work gluten-free? Yep—use GF biscuit dough (check Minimalist Baker’s GF biscuit recipe). Not as flaky, but still tastes homey.
- Can I use puff pastry? You could, but it’ll do its own thing—just watch it in the oven, it likes to rise up and over.
- What if I don’t like peas? Swap ‘em for extra corn or carrots, or honestly, just leave them out. I don’t judge!
And there you go—mini chicken pot pie muffins, made and explained by someone who’s probably spilled more flour on the floor than into a bowl. Happy baking! If you want to nerd out or trace back to my first inspiration for these, try this classic chicken pot pie guide—that’s where it all started for me.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- ½ cup shredded cheddar cheese
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans refrigerated biscuit dough (8-count each)
- 1 tablespoon melted butter
Instructions
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1Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
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2In a large bowl, mix together the cooked chicken, condensed cream of chicken soup, thawed mixed vegetables, shredded cheddar cheese, milk, salt, and black pepper until well combined.
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3Open the biscuit dough and separate into individual biscuits. Flatten each biscuit and press into the bottom and sides of each muffin cup to form a shell.
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4Spoon the chicken mixture evenly into each biscuit-lined muffin cup.
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5Brush the tops with melted butter. Bake for 20-22 minutes, or until biscuits are golden brown and filling is bubbly.
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6Let cool for 5 minutes before removing from muffin tin. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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