Bake a dozen in a standard muffin tin for a family dinner or a warm party snack. Rotisserie chicken works especially well when you want to skip cooking the chicken from scratch.
What You’ll Need
- Cooked chicken. Dice leftover or rotisserie chicken into small pieces so each cup gets a good share.
- Frozen mixed vegetables. Thaw and drain them well. A blend with peas, carrots, corn, and green beans works nicely.
- Cream of chicken soup. Use the condensed soup straight from the can. Its thick consistency helps the filling stay inside the cups.
- Cheddar and seasonings. Shredded cheddar melts into the filling, while dried thyme adds a savory note. Use less added salt if your soup and chicken are already well seasoned.
- Refrigerated biscuit dough. Divide the package into 12 equal portions so there’s enough dough to line every muffin cup.
How to Make Mini Chicken Pot Pie Muffins
Stir the chicken, drained vegetables, condensed soup, cheddar, thyme, salt, and pepper together. Flatten each portion of biscuit dough into a thin round. Press it into the bottom of a greased muffin cup and work it up the sides to form a shell.
Divide the filling among the cups, leaving a little room at the top for the dough to rise. Bake at 375°F (190°C) for 20–25 minutes, until the filling bubbles and the biscuit edges are golden. Check a cup near the center of the tin for any visibly doughy pastry. If it needs more time and the rims are already browned, loosely tent the tin with foil and continue baking for a few minutes.
Tips for Golden Biscuit Cups
- Flatten the dough evenly. A thick layer at the bottom takes longer to bake beneath the filling.
- Drain the vegetables thoroughly. Excess water can loosen the filling and soften the biscuit base.
- Leave space at the rim. Filling right to the top makes the cups more likely to overflow as they bubble.
- Rest for 5 minutes. The filling settles slightly, making the muffins easier to lift out. Run a thin spatula around the edges if needed.
Serving and Make-Ahead Ideas
Serve the muffins warm with a crisp green salad, sliced cucumbers, or steamed green beans. For a buffet, arrange them on a platter after their short rest so guests can pick them up easily.
You can mix the filling ahead and refrigerate it in a covered container. Keep the biscuit dough chilled and assemble the cups just before baking so the dough spends less time sitting under the filling. Refrigerate cooked leftovers promptly and warm them in the oven to help restore the biscuit edges.
Frequently Asked Questions
How do I make 12 muffins from eight biscuits?
Cut each of the eight biscuits in half. Set aside 12 halves, then divide each of the remaining four halves into thirds. Add one small piece to each reserved half, press the pieces together, and flatten into rounds.
Can I use leftover turkey?
Yes. Substitute 1 cup of diced cooked turkey for the chicken and prepare the filling the same way.
Can I use fresh vegetables?
Yes. Dice and cook them until just tender, then drain and cool them before mixing. Small pieces fit more easily into the biscuit cups.
Mini Pot Pie Muffins Recipe Card
Golden biscuit cups filled with creamy chicken, mixed vegetables, cheddar, and thyme.
- Prep time — About 15 minutes
- Bake time — 20–25 minutes
- Rest time — 5 minutes
- Yield — 12 muffins
- Equipment — Standard 12-cup muffin tin
Ingredients
- 1 cup diced cooked chicken
- 1 cup frozen mixed vegetables, thawed and drained
- 1 can (10.5 ounces) condensed cream of chicken soup
- ½ cup shredded cheddar cheese
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (16.3 ounces) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix the chicken, vegetables, condensed soup, cheddar, thyme, salt, and pepper in a large bowl.
- Divide the biscuit dough into 12 equal portions and flatten each into a round. Press the rounds into the muffin cups, working the dough up the sides.
- Spoon the filling evenly into the dough cups, leaving a little room at the top.
- Bake for 20–25 minutes, until the biscuit edges are golden, the pastry is cooked through, and the filling is bubbling.
- Rest in the tin for about 5 minutes. Loosen the edges, lift out the muffins, and serve warm.