Go Back
–+ servings
Easy Mini Chicken Pot Pie Muffins

Deliciously Easy Mini Chicken Pot Pie Muffins for Any Night

These Easy Mini Chicken Pot Pie Muffins are a comforting twist on a classic dish, perfect for family meals any night of the week.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Quick Meals
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Filling
  • 2 cups Cooked Chicken Shredded or diced
  • 1 cup Mixed Vegetables Frozen is fine
  • 1 can Cream of Chicken Soup Can substitute with homemade white sauce
  • to taste Seasonings Salt, pepper, and herbs
Crust
  • 1 package Pie Crust Store-bought or phyllo dough

Equipment

  • Oven
  • Muffin Tin
  • mixing bowl
  • Round cutter

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin with non-stick spray or liners.
  2. In a large bowl, combine cooked chicken, mixed vegetables, and cream of chicken soup; season to taste.
  3. Roll out the pie crust and cut circles to fit your muffin tin cups.
  4. Fill each pie crust with the chicken and vegetable mixture.
  5. Cut additional circles of crust to cover each muffin, pinch edges to seal, and cut slits for steam.
  6. Bake for about 20 minutes until golden brown, then cool for 5 minutes before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure the filling isn't too wet to avoid soggy muffins. Customize filling options vary from turkey to vegetarian alternatives.

Tried this recipe?

Let us know how it was!