Mini Chicken Pot Pies Made in a Muffin Tin
Mini Chicken Pot Pie
Ingredients
- 32 oz chicken breast skinless, boneless
- 10 oz mixed vegetables frozen
- 10.75 oz condensed cream of chicken can low sodium
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp basil dried
- 18 piece buttermilk biscuits dough
- 1 cup chicken broth low sodium
Instructions
- Cook the chicken breast in 1 cup of low sodium chicken broth. The slow cooker method works best here… cook on low for 6 hours, then remove the chicken and shred it on a cutting board using two forks. You can also poach the chicken on the stovetop by simmering it in the broth for 20 to 25 minutes until cooked through, then shredding. Either method works as long as the chicken is fully cooked and easy to shred.
- Preheat the oven to 400°F. Spray a standard 18-cup muffin tin generously with cooking spray and set aside.
- In a large bowl combine the shredded chicken, condensed cream of chicken soup, and frozen mixed vegetables. Add the garlic powder, salt, onion powder, and dried basil and stir until everything is evenly coated and combined. Fold in the shredded cheddar cheese.
- Open the refrigerated biscuit dough. Working one biscuit at a time, use your fingers to stretch and press each biscuit into a circle roughly 4 inches wide. Work quickly as the dough will start to pull back as it warms.
- Lay each dough circle over a muffin cup and gently press it down into the opening to form a cup shape. Spoon about a quarter cup of the chicken mixture into each dough cup and let it settle down into the biscuit.
- Bake for 15 to 18 minutes until the biscuit edges are golden brown and the filling is hot and bubbling. Allow to cool in the pan for 5 minutes before removing and serving.
Nutrition
Chicken pot pie is one of the most universally loved comfort foods and also one of the most annoying things to make on a weeknight. And I will say that this was my only way through during the weeks other than having mini frozen chicken pot pies that I can just stick in the oven. So this is me trying to make something work when we’re in the middle of the week.
Individual pot pies baked right in a muffin tin using refrigerated biscuit dough as the crust, filled with shredded chicken, mixed vegetables, cream of chicken soup, and cheddar cheese. Eighteen of them, ready in under 20 minutes of active time, at 234 calories each.
The slow cooker does the heavy lifting on the chicken while you go about your day, and everything else comes together quickly once it is done.
If you are doing meal prep on a Sunday this is an easy thing to add to the rotation because the chicken can be cooking in the background while you work on everything else.
These work as a weeknight dinner, a lunch the next day, or something to bring to a gathering where you need something that feeds a crowd without requiring plates and utensils. Kids love them. Adults love them. They disappear fast.
What Makes These Work
Using condensed cream of chicken soup as the base of the filling is the shortcut that makes this recipe as easy as it is. It brings the creaminess, the seasoning foundation, and the binding that holds the filling together without making a sauce from scratch. Low sodium is worth using here since the soup already has plenty of flavor and the cheddar adds its own saltiness on top.
The frozen mixed vegetables go in straight from the bag without any pre-cooking. They thaw and heat through during the bake time and adding them frozen actually helps keep the filling from getting too wet inside the biscuit.
Folding the cheese in last keeps it from melting into the soup before everything goes into the oven, which means you get pockets of melted cheese throughout the filling rather than it all blending together.
A Few Things Worth Knowing Before You Start
Spray the muffin tin generously. The biscuit dough sticks to ungreased or lightly greased pans and you will lose the bottom of the crust when you try to remove them. Do not be shy with the cooking spray.
Work with one biscuit at a time when you are stretching the dough. The dough warms up quickly and starts pulling back as it gets warmer, which makes it harder to shape. Keeping the rest of the dough in the fridge while you work through each one gives you more control.
The quarter cup measurement for the filling per cup is important. It sounds like a lot but the biscuit will contain it as it bakes and puffs up around the sides. Under-filling leads to pot pies that look hollow when you bite into them.
Let them cool the full 5 minutes in the pan before trying to remove them. The biscuit needs that time to firm up or it will tear when you lift it out.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 8 minutes to keep the biscuit from going soggy, or microwave for about a minute if you are in a hurry.
