Easy Muffin Tin Chicken Pot Pies – Mini Comfort Food, Crispy & Flavorful!
Chicken Pot Pies Ready to Serve
A few nights ago, I had some energy, so I decided to make these Muffin Tin Chicken Pot Pies. They’re surprisingly easy to make, and they turned out SO good. The size was perfect, too. I could’ve probably stopped at one, but I ended up eating two—they were that delicious!
I love the idea of making pot pies, but sometimes, making it from scratch can be a bit much. Since it was just Kevin and I, I wanted something simple but still homemade and delicious. Even though the filling spilled over the dough a bit, it was still okay because the crust came out perfectly crispy, and the veggies were tender and flavorful. We had plenty of leftovers for days, which was a bonus! Kevin was actually surprised by how much he loved these, and honestly, so was I.
Pot pies remind me of my childhood—my mom used to make them, and the smell always brings back so many great memories. While rotisserie chicken would’ve been a great option for these, I actually prefer using chicken filets because they’re smaller, thinner, and cook faster in the crockpot. Also, I found that cooking them for the full 22 minutes made the crust nice and crispy, while the inside stayed perfectly moist and flavorful—just the right combination!
Pot pies are the ultimate comfort food—perfect for a cozy dinner or a quick, easy lunch.
• Family friendly: Yes, this recipe is made with family-friendly ingredients
• Difficulty level: Intermediate
• Serving size: 4-6
This recipe is inspired by Taryn Newton on Facebook. I used boiled, shredded chicken breast instead of rotisserie chicken and skipped the salt. These were super crispy on the outside with a soft inside and an amazing flavor combination. I also swapped out the full two cups of veggies for just one.
Ingredients for Muffin Tin Chicken Pot Pies:
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• 1 cup frozen mixed veggies (thawed)
• 5 small chicken filets, cooked and shredded
• *1 can cream of chicken soup
• 1 tube Pillsbury Grand biscuits
• 1 tbsp each: Lawry's seasoning salt, garlic powder, onion powder
• 1 tsp pepper
Directions for Muffin Tin Chicken Pot Pies:
1. Preheat oven to 375 degrees F. Grease 8 muffin tins.
2. In a bowl, combine the veggies, shredded chicken, pepper, seasoning salt, onion powder and garlic powder. Flatten each biscuit and press it into the muffin tin.
3. Add a scoop of the veggie mixture and fold the biscuit dough over the top.
4. Bake for 22 minutes, until the top is nice and crispy. Serve with garlic bread.
Store leftovers in a Ziploc bag or plastic container in the fridge for up to 3 days. Reheat in the oven for best results.
Did you make these comfort food chicken pot pies? I’d love to see your creations! Use hashtag #savvywithabbie on Instagram to be featured. Or feel free to comment, review, and rate the recipe below.
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