Mini Chicken Pot Pie Muffins

Name: Mini Chicken Pot Pie Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup cooked chicken, shredded; 1 cup mixed vegetables (peas, carrots, corn); 1/2 cup cream of chicken soup; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 package refrigerated pie crusts

Highlighted under: Comfort Food

Savor the comforting taste of classic chicken pot pie in a fun, bite-sized format with these Mini Chicken Pot Pie Muffins. Perfect for meal prep or a cozy family dinner, these muffins are packed with tender chicken, fresh veggies, and rich, creamy sauce all encased in crispy, flaky pastry. They’re ideal for parties, potlucks, or a simple weeknight treat that everyone will love.

Created by

Summer Blake

Last updated on 2025-11-13T07:51:01.968Z

These Mini Chicken Pot Pie Muffins are a delightful twist on the traditional dish, bringing all the flavors you love into a portable, easy-to-eat form.

Perfect for Any Occasion

Mini Chicken Pot Pie Muffins are the epitome of versatility in the kitchen. They are perfect for weekday meals, as you can make a batch in advance and simply reheat them for quick lunches or dinners. Each muffin is a complete bite-sized meal, making it easy to serve. Whether it’s a casual family gathering or a more formal potluck, these muffins will surely impress your guests with their presentation and flavor.

Additionally, they are an excellent choice for parties. Guests will appreciate the individual portions, allowing them to enjoy a taste without committing to a full serving. Their cute, muffin-sized form also makes them easy to pick up and eat while mingling, which is always a plus at social events.

Healthier Comfort Food

In a world where comfort food often comes laden with calories, these Mini Chicken Pot Pie Muffins offer a healthier alternative without sacrificing taste. By using lean shredded chicken and a variety of mixed vegetables, you enhance the nutritional value of this dish. The inclusion of cream of chicken soup allows you to control the richness, making it easier to limit the calories while still delivering that creamy texture we all love.

Moreover, you can customize these muffins to suit your dietary preferences. Swap in different vegetables or even use a whole grain pie crust for added fiber. This adaptability means you can enjoy this comforting dish while keeping your health goals in check.

Easy Meal Prep

Meal prepping can be a game changer, especially for busy individuals and families. These Mini Chicken Pot Pie Muffins can be made in larger batches and stored for later use. They freeze exceptionally well, allowing you to enjoy a homemade meal anytime you desire. Just pop them in the oven or microwave for a quick reheat, and you’ve got a delicious meal ready in minutes.

Storing is a breeze too; simply place them in an airtight container or freezer bag. When it’s time to enjoy them, just take out as many as you need and reheat. This makes it easy to have a wholesome meal at your fingertips, with minimal effort on hectic days.

Ingredients

For the Muffins

1 cup cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
1/2 cup cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 package refrigerated pie crusts

Feel free to customize with your favorite veggies!

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C).

Prepare Pie Crust

Roll out the pie crust and cut it into circles that fit your muffin tin.

Mix Filling

In a bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, and onion powder.

Assemble Muffins

Place the crust circles into the muffin tin, fill with the chicken mixture, and top with another circle of crust.

Bake

Bake for 25 minutes or until the crust is golden brown.

Let cool slightly before serving.

Tips for Success

To ensure that your Mini Chicken Pot Pie Muffins turn out perfect every time, make sure to roll your pie crust thin enough so that it can be easily shaped in the muffin tin without breaking. If you're experimenting with your filling, consider pre-cooking your vegetables slightly to maintain their texture during baking, preventing them from becoming too soft.

Another tip is to let the muffins cool slightly after baking. This allows the filling to set, making them easier to remove from the muffin tin and serve without creating a mess.

Serving Suggestions

Pair your Mini Chicken Pot Pie Muffins with a fresh side salad for a balanced meal. A light vinaigrette can bring out the flavors of the muffins while adding a bit of crunch. Alternatively, consider serving them with a side of mashed potatoes or a warm, buttery corn on the cob for an indulgent experience.

For a kid-friendly version, cut back on the spices and enhance the filling with their favorite veggies. This allows even the pickiest eaters to enjoy a delicious meal without complaint.

Storage and Reheating

Once baked, these muffins can be stored in the refrigerator for up to four days. For longer storage, consider freezing them. To freeze, allow the muffins to cool completely before placing them in an airtight container or zip-top freezer bags. They will last up to three months in the freezer, ensuring you always have a quick meal on hand.

When you’re ready to enjoy, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For quicker results, pop them in the microwave for 1–2 minutes, although this might affect the crispiness of the crust.

Questions About Recipes

→ Can I use leftover turkey?

Absolutely! Leftover turkey works great in this recipe.