Learn how to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that’s oh so delicious. Makes the perfect appetizer or a fun way to serve up a personal sized dinner with your family!
I was inspired to make this recipe by another recipe we’d made from Pillsbury, Easy Taco Melts. Instead of filling biscuits with taco filling, however, we decided to make them into mini muffin tin pot pies.
They turned out pretty yummy and just as much of a hit as my favorite chicken pot pie with biscuits.
Ingredients and Substitutions Notes:
You’ll need just a handful of ingredients to make these yummy mini chicken pot pies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts. Just be sure to cook these beforehand and shred, so they’re ready to go. I like to use my Instant Pot to cook the chicken, then just shred it up while it’s hot.
- Cream of Chicken Soup – If you want to make these gluten-free, you can also use a gluten-free cream of chicken soup.
- Frozen Vegetables – I like to use a mixture of peas and carrots with corn. However, if you’d like to add green beans or any other veggies, this recipe is easy to accommodate.
- Salt and Pepper
- Grands Biscuits – If you’d like to make these gluten-free, you can mix up gluten-free biscuits and sub the dough for Grands Biscuits.
How to Make Muffin Tin Chicken Pot Pies
Before getting started, be sure to prep by pre-heating your oven to 375° F; then grease a muffin tin with cooking spray and set aside ’til needed.
Then Assemble your Mini Pot Pies…
- In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
- Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
- Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
- Bake at 375° F for about 20-25 minutes, or ’til golden brown. Then cool on a wire rack for about 5 minutes before serving.
These are a really cozy meal or appetizer, perfect for a fun night with your family.
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Muffin Tin Chicken Pot Pie
How to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious!
- Large Mixing Bowl
- Muffin Tin
- 1 pound boneless skinless chicken thighs (cooked and shredded)
- 10.5 ounces cream of chicken soup
- 3/4 cup frozen peas and carrots (thawed)
- 1/4 cup frozen corn (thawed)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 16.3 ounces Grands Biscuits
Pre-heat the oven to 375° F, and grease a muffin tin with cooking spray.
In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
Bake at 375° F for about 20-25 minutes, or 'til golden brown.
Cool on a wire rack for about 5 minutes before serving.
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