Here’s a delightful recipe for Mini Chicken Pot Pie Muffins, a perfect bite-sized version of the classic comfort dish. These muffin-sized pot pies are great for snacks, appetizers, or an easy dinner. Using refrigerated biscuit dough or puff pastry makes this recipe quick and simple, while the creamy chicken and veggie filling brings that warm, homemade flavor.
Mini Chicken Pot Pie Muffins
Introduction
These Mini Chicken Pot Pie Muffins are packed with tender chicken, creamy vegetables, and a flaky crust, all baked to golden perfection in a muffin tin. They’re a fun, easy-to-make twist on the traditional chicken pot pie, perfect for kids and adults alike. Whether you’re meal-prepping or looking for a crowd-pleasing appetizer, these muffins are sure to impress.
Ingredients
1 can refrigerated biscuit dough (or 1 sheet puff pastry, thawed)
1 cup cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup mixed frozen vegetables (peas, carrots, corn, green beans)
1/2 cup cream of chicken soup (or homemade white sauce)
1/4 cup milk
1/2 cup shredded cheddar cheese (optional)
1 tablespoon butter
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley (for garnish)
Directions
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