Preparing the Filling
- Cook the Vegetables:
- In a small pan, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for 2-3 minutes until they are thawed and lightly cooked.
- Mix the Filling:
- In a large bowl, combine the cooked chicken, sautéed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until everything is well mixed.
- If you’re adding cheese, stir in the shredded cheddar cheese at this point for an extra creamy filling.
Preparing the Muffins
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Biscuit Dough:
- Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit slightly with your hands or a rolling pin, creating a circle about 3-4 inches wide. If using puff pastry, cut it into squares large enough to fit into each muffin cup.
- Form the Muffin Cups:
- Grease a 12-cup muffin tin. Press each biscuit or puff pastry square into the bottom and up the sides of the muffin cups, creating a little dough “cup” for the filling.
Assembling and Baking
- Fill the Muffins:
- Spoon the chicken and vegetable mixture into each dough cup, filling them generously but not overflowing.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the biscuit dough is golden brown and fully cooked. If using puff pastry, bake until the pastry is puffed and golden.
- Cool Slightly:
- Allow the muffins to cool in the tin for a few minutes before carefully removing them. Use a knife to gently loosen the edges if needed.
Serving
- Garnish and Serve:
- Garnish with freshly chopped parsley and serve warm. These mini pot pie muffins are great on their own or paired with a side salad or soup.
Tips for Success
- Biscuit Dough vs. Puff Pastry: Both work well, but biscuit dough gives a more traditional pot pie flavor, while puff pastry adds a light, flaky texture.
- Customizing the Filling: Feel free to swap out the frozen veggies for fresh or use your favorite vegetable mix. Mushrooms, onions, and potatoes also make great additions.
- Make-Ahead Option: These can be made ahead and stored in the fridge for 2-3 days. To reheat, just pop them in a 350°F oven for 5-7 minutes until warmed through.
Conclusion
Mini Chicken Pot Pie Muffins offer all the comforting flavors of a chicken pot pie in a fun, easy-to-eat form. They’re perfect for meal prep, lunchboxes, parties, or a quick dinner. With flaky crusts, creamy fillings, and endless customization options, these muffins are bound to become a household favorite!
This recipe is a fun twist on a classic dish, and with its mini size, it’s perfect for sharing, snacking, or enjoying on the go. Enjoy!