Chicken Pot Pie made in a muffin tin!
Chicken Pot Pie in a muffin tin has become a staple in our house. Growing up I used to love the frozen pot pies. The crisp dough, creamy sauce, and vegetables that you didn’t have to worry about making separately. You can easily make this dish your own, and a great easy meal for when you don’t have much time to cook dinner.
I wanted to make this for my kids but homemade instead of from frozen. This way I was able to control more of what went into the dish and customize as needed. What is great about this is you can also use other fillings but still have that pot pie feel. We have put some leftover chicken stew as the filling as well as some leftover curry! There are endless possibilities for the filling and a great way to reuse your left over food!
Kitchen Tools Needed:
- Muffin Tin: 12 cup miffin baking tin
- Medium Mixing Bowl: A bowl approx. 2 quarts in size
Ingredients:
- Pre-cooked Chicken: You can use a store-bought rotisserie chicken or one you may have left in your freezer from a previous dinner. If you buy a rotisserie chicken from the store, let it cool down first. Remove all the meat you can and what you should be left with are just the bones! If there is still some meat on them, that is okay and will add to the stock.
- Cream of Chicken: Condensed cream of chicken
- Salt and Pepper: This will be to taste, and you can always omit it if your diet has restrictions.
- Poultry Seasoning: This adds a bit of flavor without a bunch of guesswork
- Mixed Veggies: Choose your favorite! We go for the traditional (peas, carrots, corn) but you can use whatever vegetable you and your family likes.
- Pre-made Biscuit Dough: You can always make your own biscuit dough, though I tend to make this dish when we are short on time, and having the dough pre-made (Pillsbury) is a real time saver.
How to make the Chicken Pot Pie:
- Before you turn your oven on, you’ll want to cook your vegetables. If you’re using leftovers or from a can, you don’t need to heat them up as this will happen in the oven (but you will want to drain them if there is liquid). If you buy frozen vegetables, you’ll want to cook these per the instructions on the package. If you’re using fresh vegetables, steam or sauté them (your preference), then (no matter which style you choose) set them aside.
- Now, preheat your oven to 375° Fahrenheit (190° Celsius).
- Grease a muffin tin. You can grease the tin with either butter or a cooking non-stick spray. This will help pop the pies out with ease.
- Open the biscuit dough and separate the pre-cut portions. If not pre-cut, roll to about 8 even portions using a knife or bench scraper. When portioning, make sure there is enough dough that can be rolled out to approximately ¼ inch thick and fill muffin tin sections.
- with each individual biscuit portion, use a rolling pin to roll the dough to a thickness of approximately 1/4 inch thick. You don’t want this too thin as it will tear at the bottom when you place it in the tin.
- Once dough is rolled and thinned out, place them into the muffin tin.
- In a medium bowl, mix all the ingredients together (the chicken, cream of chicken, seasoning, and vegetables).
- When the filling is thoroughly mixed, spoon this into the dough cups in the muffin tin.
- Close the tops by pinching the dough together. Sometimes if you fill the dough with too much filling you may not be able to close the dough at the top. This is okay! These don’t have to look perfect and leaving them open won’t hinder the baking time.
- Once all the pot pies have been filled, place in the oven for 17-20 min (until golden brown).
- Let the pies cool for about 5 min on a cooling rack. You can keep them in the tin if you don’t have a rack and enjoy!
Chicken Pot Pie
Super Easy, chicken pot pie the whole family will enjoy!
Ingredients
- 2 Cups Pre-cooked Chicken
- 1 Can Cream of Chicken
- 1 bag Mixed Vegetables small frozen bag
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 1 tsp Poultry Seasoning
- 1 can Biscuits
Instructions
- Before you turn your oven on, cook the vegetables per the instructions on the package. If you’re using fresh vegetables, steam or sauté them (your preference), then (no matter which style you choose) set them aside.
- Preheat your oven to 375° Fahrenheit (190° Celsius).
- Grease a muffin tin. You can grease the tin with either butter or a cooking non-stick spray.
- Open the biscuit dough and, with each individual biscuit portion, use a rolling pin to roll the dough to a thickness of approximately 1/4 inch thick. You don’t want this too thin as it will tear at the bottom when you place it in the tin.
- Once dough is rolled and thinned out, place them into the muffin tin.
- In a medium bowl, mix all the ingredients together (the chicken, cream of chicken, seasoning, and vegetables).
- When the filling is thoroughly mixed, spoon this into the dough cups in the muffin tin.
- Close the tops by pinching the dough together. Sometimes if you fill the dough with too much filling you may not be able to close the dough at the top.
- Once all the pot pies have been filled, place in the oven for 17-20 min (until golden brown).
- Let the pies cool for about 5 min on a cooling rack and enjoy!
Notes
Please note that we are constantly reviewing and updating our recipes. If you find you have any questions regarding the recipes, please leave a comment or contact us here.
