Mini pot pie muffins are a delightful twist on the classic comfort food that brings warmth and joy to any meal. These little golden gems are perfect for a cozy family dinner or a fun gathering with friends. The flaky crust and creamy filling make them irresistible, and they’re just the right size for little hands. Plus, they’re a great way to use up leftover chicken or turkey, making them both practical and delicious.
These mini pot pie muffins pair beautifully with a fresh green salad or some roasted vegetables for a balanced meal. You might also consider serving them with a side of mashed potatoes or a warm bowl of soup for an extra comforting touch. A glass of iced tea or lemonade would complement the flavors nicely, especially during a family picnic or casual dinner.
Mini Pot Pie Muffins
Servings: 12 muffins
Ingredients
1 cup cooked chicken, diced
1 cup frozen mixed vegetables, thawed
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (16.3 oz) refrigerated biscuit dough
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, cheddar cheese, thyme, salt, and pepper. Mix until well combined.
Separate the biscuit dough into individual biscuits and flatten each one slightly with your hands or a rolling pin.
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