If you’re searching for a comforting, bite-sized delight that’s both easy to make and irresistibly tasty, look no further than Mini Chicken Pot Pie Muffins. These perfectly flaky, cheesy, and savory muffins pack all the classic pot pie flavors into a convenient handheld treat. Whether you’re whipping them up for a quick weeknight dinner, a party appetizer, or a family snack, Mini Chicken Pot Pie Muffins deliver a satisfying, warm hug on a plate every time.

Why You’ll Love This Recipe

Simple and Fast: Ready in under 30 minutes, perfect for busy days when you crave homemade comfort.
Perfect Portions: Mini-sized for easy serving and portion control, ideal for kids and adults alike.
Flaky and Cheesy: Crispy crust pairs beautifully with creamy filling and just the right amount of cheese.
Versatile and Adaptable: Customize with your favorite veggies, spices, or gluten-free options without sacrificing flavor.
Great for Any Occasion: Serve as snacks, appetizers, or a main course that will impress guests.

Ingredients You’ll Need

The ingredients for Mini Chicken Pot Pie Muffins are straightforward yet essential, each playing a key role in building layers of flavor and texture. From tender chicken to rich creaminess and flaky crust, every component works together to make this dish unforgettable.

Cooked Chicken: Use shredded or diced chicken breast for lean protein and a meaty texture.
Frozen Mixed Vegetables: A colorful medley of peas, carrots, and corn adds sweetness and crunch.
Pie Crust Dough: Ready-made or homemade, this creates the irresistibly flaky outer shell.
Cheddar Cheese: Sharp for a nice tang that complements the creamy filling.
Chicken Broth: Adds depth and moisture to the filling without overpowering it.
Milk or Cream: Gives the filling a silky smooth consistency.
Butter: For sautéing veggies and enriching the filling with a subtle richness.
Flour: Thickens the sauce to perfect pot pie consistency.
Onion and Garlic: Aromatics that build a savory foundation.
Salt and Pepper: To taste, essential for rounding out flavors.

Variations for Mini Chicken Pot Pie Muffins

This recipe is wonderfully flexible, allowing you to mix and match ingredients to cater to your personal taste or dietary needs. Try these variations to keep your Mini Chicken Pot Pie Muffins exciting and customized every time.

Vegetarian Version: Swap chicken for hearty mushrooms or lentils for a meatless twist.
Spicy Kick: Add cayenne pepper, smoked paprika, or diced jalapeños for some heat.
Gluten-Free: Use gluten-free pie crust and flour to accommodate dietary restrictions.
Dairy-Free: Replace butter with olive oil and use dairy-free milk and cheese alternatives.
Herbal Flavor Boost: Mix in fresh thyme, rosemary, or parsley for aromatic freshness.

Easy Mini Chicken Pot Pie Muffins to Try

How to Make Mini Chicken Pot Pie Muffins

Step 1: Prepare the Filling

Start by sautéing diced onion and garlic in butter until soft and fragrant. Stir in frozen mixed vegetables and cook for a few more minutes until tender. Sprinkle flour over the mixture to thicken the sauce, then gradually whisk in chicken broth and milk, stirring constantly until it reaches a creamy consistency. Add the cooked chicken and cheddar cheese, seasoning with salt and pepper, then remove from heat to cool slightly.

Step 2: Prepare the Crust

Roll out your pie crust dough on a lightly floured surface. Using a round cutter or glass, cut circles slightly larger than your muffin tin wells to cover both base and edges. Keep some dough aside to create tops for the muffins.

Step 3: Assemble the Muffins

Grease your muffin tin lightly. Press a dough circle into each cup, making sure it covers the bottom and sides evenly. Spoon in the filling generously, then place a smaller dough circle on top to seal the muffin. Pinch the edges to secure and cut small slits on top for steam to escape while baking.

Step 4: Bake

Preheat your oven to 375°F (190°C). Bake the Mini Chicken Pot Pie Muffins for 20-25 minutes or until crusts are golden brown and filling is bubbling. Let them cool for a few minutes before removing from the tin to maintain their shape.

Pro Tips for Making Mini Chicken Pot Pie Muffins

Don’t Overfill: Leave a little space to prevent filling from spilling over during baking.
Chill Dough: Keep your pie crust cold until assembly for flakier results.
Uniform Pieces: Dice chicken and vegetables evenly to ensure consistent cooking and texture.
Use Sharp Cheese: Strong cheddar adds depth of flavor; avoid mild or pre-shredded for best melting.
Let Cool Slightly: Cooling before unmolding helps the muffins hold together perfectly.

How to Serve Mini Chicken Pot Pie Muffins

Garnishes

Fresh herbs like parsley or thyme sprinkled on top add a pop of color and an earthy aroma that complements the savory filling beautifully.

Side Dishes

Pair your muffins with a crisp green salad or steamed seasonal vegetables to balance the richness and add freshness to the plate.

Creative Ways to Present

Arrange Mini Chicken Pot Pie Muffins on a wooden serving board with small ramekins of gravy or a tangy dipping sauce to elevate your snack or appetizer experience.

Make Ahead and Storage

Storing Leftovers

Place cooled Mini Chicken Pot Pie Muffins in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave for best texture.

Freezing

These muffins freeze beautifully—wrap each individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to preserve the flaky crust; microwave reheating can be used but might soften the crust.

FAQs

Can I use rotisserie chicken for Mini Chicken Pot Pie Muffins?

Absolutely! Rotisserie chicken is a convenient and flavorful option that works perfectly for this recipe.

Are Mini Chicken Pot Pie Muffins freezer-friendly?

Yes, they freeze well and maintain their flavor and texture when properly wrapped and reheated.

Can I make these muffins dairy-free?

Definitely! Use dairy-free butter, milk alternatives, and vegan cheese to enjoy a dairy-free version without losing taste.

What vegetables work best in Mini Chicken Pot Pie Muffins?

Frozen mixed veggies like peas, carrots, corn, and green beans work great and add vibrant color and texture.

Can I prepare the filling in advance?

Yes, you can make the filling ahead and refrigerate it until ready to assemble and bake the muffins.

Final Thoughts

Mini Chicken Pot Pie Muffins are a delightful combination of comfort food and convenience that you’ll want to make again and again. Their rich, flaky crust paired with creamy, flavorful filling makes for an irresistible treat any time of day. Grab your ingredients, and dive into this easy recipe—you’ll be amazed at how quickly these little bites of love come together in your kitchen.

Mini Chicken Pot Pie Muffins

Print Recipe

Mini Chicken Pot Pie Muffins are bite-sized, flaky, cheesy, and savory treats that bring all the classic comfort of chicken pot pie into a convenient handheld form. Ready in under 30 minutes, they feature a crispy crust and creamy filling packed with tender chicken, mixed vegetables, and sharp cheddar cheese. Perfect for quick dinners, snacks, or party appetizers, these versatile muffins can be customized to suit various dietary needs and preferences.

Total Time: 30-35 minutes
Yield: 12 mini muffins 1x

Ingredients

Scale

Filling Ingredients

1 cup cooked chicken breast, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/4 cup diced onion
1 clove garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour (or gluten-free flour)
3/4 cup chicken broth
1/2 cup milk or cream (or dairy-free alternative)
1/2 cup sharp cheddar cheese, shredded (or dairy-free alternative)
Salt and pepper to taste

Crust Ingredients

1 package pie crust dough (ready-made or homemade; use gluten-free if needed)

Instructions

Prepare the Filling: Sauté diced onion and minced garlic in butter over medium heat until soft and fragrant. Add frozen mixed vegetables and cook for a few more minutes until tender. Sprinkle flour over the mixture and stir to coat, cooking for an additional minute to remove raw flour taste. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens to a creamy consistency. Stir in cooked chicken and shredded cheddar cheese, then season with salt and pepper. Remove from heat and let cool slightly.
Prepare the Crust: Roll out the pie crust dough on a lightly floured surface. Using a round cutter or glass slightly larger than muffin tin wells, cut circles to fit as muffin bases and edges. Reserve some dough to cut smaller circles for muffin tops.
Assemble the Muffins: Lightly grease your muffin tin. Press a dough circle into each muffin cup, covering bottom and sides evenly. Spoon the prepared filling generously into each crust-lined cup. Place a smaller dough circle on top to seal the muffin, pinch edges to secure, and cut small slits in the top to allow steam to escape during baking.
Bake: Preheat oven to 375°F (190°C). Bake the assembled muffins for 20-25 minutes or until the crust turns golden brown and the filling starts bubbling. Remove from oven and let cool for a few minutes before transferring from the tin to help maintain shape.

Notes

Do not overfill the muffins to prevent filling spillage while baking.
Keep the pie crust dough chilled until assembly for a flakier crust.
Dice chicken and vegetables uniformly to ensure even cooking and texture.
Use sharp cheddar cheese for richer flavor and better melting; avoid mild or pre-shredded cheese.
Allow muffins to cool slightly before unmolding to keep their shape intact.

Author: Lina
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 mini chicken pot pie muffin
Calories: 180 kcal
Sugar: 2 g
Sodium: 300 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 40 mg

Keywords: mini chicken pot pie, chicken pot pie muffins, bite-sized pot pies, easy chicken pot pie, comfort food muffins, savory muffins, cheesy pot pie, gluten-free pot pie