Mini Chicken Pot Pies Muffins Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 6 muffins

Calories 250

These mini chicken pot pies baked into muffin tins are a delicious and easy way to enjoy a comforting classic in a portable form.

1 roll refrigerated biscuit dough or puff pastry sheets (Use as base for muffins)
1 cup leftover rotisserie chicken (Shredded)
0.5 cup frozen peas and carrots (Can substitute fresh)
0.5 cup chopped vegetables (celery, onions) (Optional, for flavor)
0.5 cup cream or chicken stock (To create a creamy filling)
0.5 cup cheddar cheese (Grated, optional)
0.5 teaspoon garlic powder (Adds savory flavor)
0.5 teaspoon onion powder (Enhances flavor)
0.5 teaspoon dried thyme or parsley (Optional herbal note)
to taste salt and pepper (Adjust as needed)

Preheat oven to 375°F (190°C). Grease a muffin tin.
Roll out biscuit dough or puff pastry and cut into circles to fit muffin cups.
Mix shredded chicken, vegetables, cream, cheese, garlic powder, onion powder, thyme, salt, and pepper to make the filling.
Spoon the filling into the dough-lined muffin cups and top with extra dough if desired.
Bake for 20 minutes until golden brown. Garnish with chopped herbs before serving.

Using leftover rotisserie chicken makes this recipe quick and flavorful. Feel free to customize with your favorite herbs and vegetables.

Calories: 250kcal

Cost: $15

Course: Appetizer, Snack

Cuisine: American

Keyword: Chicken, Muffins, pot pie