Easy Pot Pie Muffins are the best, tasty, individual, mini chicken pot pies with biscuits recipe with chopped chicken or any cooked or leftover meat. Everyone will love these weeknight dinner treats filled with chicken, ham, sausages, bacon and more!
Biscuit Chicken Pot Pies
Easy Pot Pie Muffins are total comfort food to me and always have been, with or without chicken, ham, bacon, sausage or beef. The buttery, flaky crust surrounding the creamy vegetable mixture becomes a hearty, satisfying meal, snack or side dish that everyone loves.
With minimal preparation needed, you can have this simple, kid-friendly Easy Pot Pie Muffins dinner idea ready and on the table in just over 30 minutes. They are so easy and recipes don't get much faster than this!
Don't forget that this chicken pot pie with biscuits recipe also works as an appetizer, lunch or snack too!
You can make a homemade pie crust, but in this version, there are no homemade crusts to deal with which is why this is perfect solution to busy weeknights!
Serve with a simple salad of some kind or nothing at all and you will not be disappointed in these mini chicken pot pies. I haven't met anyone who was disappointed yet and didn't have seconds! This is a wonderful recipe to have in your arsenal as a weeknight supper option!
These individual chicken pies are easily customizable depending on your personal tastes, desires or need to satisfy picky eaters.
Use a different condensed soup or try different vegetables. You can include chicken, bacon, ham, ground beef, sausage, even leftover pulled pork or no meat at all. The possibilities are truly endless and can be a lot of fun.
Imagine, planning the meal with the kids and letting them choose the vegetables, soup and meat to include. I always loved making my son Patrick a part of the process and I believe he enjoyed it too!
Are refrigerated Biscuits, Crescent Rolls or Pie Crust the Best to Use
If you can't decide which one to use, have no fear they all will work and taste great, each in their own special way! Grab whichever you prefer or want to try.
Biscuit dough is already cut into circles and is easier to work with this recipe. You still need to roll all of the dough out but you don't have to cut it into circles. You will save yourself a few minutes using refrigerated biscuits.
Rolling out the crescent roll dough or pie crust and cutting out circles that will hang over the edge of your muffin cups only takes a few extra minutes. This can be done using a glass with a large enough opening to ensure the dough hangs over each edge of your muffin pan hole.
The dough hanging over the edge is to grab on to and pull slightly over top of your Mini Chicken Pot Pies.
The refrigerated pie crust is the best to use if you plan on freezing any of these tasty treats.
How do you Freeze and Reheat Chicken Pot Pies?
Although there are other brands of these refrigerated products, this mini chicken pot pie recipe was adapted from Pillsbury.com and that is where I obtained most of the information below that I am going to mention in this section.
Refrigerated Biscuit Dough
According to Pillsbury, you are able to freeze these Easy Pot Pie Muffins. Bake and after a few minutes remove from pan and place on a rack. Once cool, allow muffins to chill in your fridge for about an hour.
Remove from fridge, wrap each mini chicken pie individually with plastic wrap, then tinfoil and right into a freezer bag. Remove as much air as possible from the bag and place it into your freezer for up to 2 months.
According to Pillsbury, when ready to eat, remove tin foil and plastic wrap, wrap muffin loosely with parchment paper and microwave on high for 1 ½ to 2 minutes or heated through.
Your other option is to preheat your oven to 350 degrees and remove tin foil and plastic wrap.
Individually re-wrap loosely with tinfoil and heat for 20 minutes, turn over and bake for an additional 15 minutes. Keep checking though until your chicken pot pie with biscuits is heated throughout.
However, in my opinion, if you plan on freezing your pot pies use a refrigerated pie crust for the best results.
Refrigerated Crescent Roll Dough
If you are using crescent roll dough in this recipe you can make these muffins up to two hours ahead of time. Just cover and refrigerate until ready to bake.
You may need to add up to 5 minutes extra bake time with this method or just remove the pan from your fridge between 20 and 30 minutes before you plan on baking.
I have not found that these will freeze well using the crescent roll dough. If you have a different experience or method, please let me know in the comments below. As always, I would be grateful.
Refrigerated Pie Crust
If you plan on or want to have the option of freezing your muffins then using a refrigerated pie crust is definitely the way to go!
Unroll the dough and using a glass or round cookie cutter, cut into as many rounds as possible that are large enough to hang over the sides of each muffin cup.
After preparing the muffins you can freeze them freshly made instead of baking them right away.
According to Pillsbury, when using their refrigerated pie crust, bake prepared individual chicken pies at 375 degrees for 20-25 minutes. Filling will be bubbly and the crusts are lightly browned.
Allow them to cool in the pan for a couple minutes, carefully run a knife around the edge of each pie to loosen and then on to a rack they go to cool completely or serve.
Prepare the pies and instead of putting them in the oven you cover them with tinfoil and place your unbaked muffins into your freezer for at least 2 hours. Run a knife around the edge of each pie to loosen it.
Individually wrap each muffin with plastic wrap, as tightly as possible, and then place right into a freezer bag, with as much air removed as you can and then into your freezer for up to 2 months.
Baking from Frozen
When ready to bake preheat your oven to 375 degrees.
Remove the number of pies you want to make from your freezer, discard the plastic wrap and place in muffin pan coated in cooking spray.
Bake covered with tinfoil, lightly coated with cooking spray so it doesn't stick to the top of your pies, for 20 minutes.
How do you reheat individual pot pies?
Varieties of Condensed Soup to Choose From
I still can not believe the number of condensed soups you can find or choose from at your local market and with this chicken pot pie with biscuits recipe you can definitely have some fun.
Choose a different condensed soup, pick which vegetables you want to include and if you are going to add any leftover chicken, ham or beef or cook and add some ground beef, ground turkey or sliced sausages. You get the idea.
It is possible to make this easy recipe differently, almost every time you make it and that is why recipes like this are handy to have around. Use up your leftover vegetables and meat, choose a soup and as long as you have some biscuits you are all ready to go!
Below is a short list of some of our favorite condensed soups that we use or keep around in our pantry, just so we can make some of these chicken pot pie with biscuits when the need arises!
- cream of celery
- cream of chicken
- cream of mushroom
- cream of broccoli cheese soup
- cream of asparagus
- cream of broccoli
- cream of chicken and mushroom
- cream of onion
- cream of potato
- cream of sweet corn
- cream of bacon
- and more...
What meats can I use to make Individual Chicken Pies ?
Usually, I make these when I have some leftover chicken or the night before I throw in extra chicken in the oven so I can make these Easy Pot Pie Muffins easily the next evening for dinner. I have included below a list below of other recipes with chopped chicken that you may like.
Rotisserie chickens also work great but if I pick up one of those I always have another use planned for the rest of the rotisserie chicken either before or after I make these muffins and there are lots of options with rotisserie chicken, let me tell you!
Your other option is a store bought ham steak or leftover ham all chopped up inside with the creamy vegetable mixture. Delicious and totally tasty in its own right and definitely worth a try!
Cooked ground meat, of any kind, also tastes great, keeping in mind that you only need about a cup for this recipe. Reserve that amount from dinner the night before.
Sliced sausages, bacon, leftover pulled pork, my goodness, anything and everything will work here.
Use your imagination and decide which flavors and foods go together with the condensed soup you have chosen to use. Have some fun. You will be glad you did. These individual chicken pies are delicious!
Ingredients in Easy Pot Pie Muffins
- refrigerated biscuits (8-count packages)
- condensed soup
- frozen mixed vegetables, slightly thawed
- heavy cream
- pepper to taste
- protein or meat if desired
How to make Easy Pot Pie Muffins
Mix together soup, thawed mixed vegetables, heavy cream, pepper, and oregano.
At this point add your cooked meat. Whether you use cooked chicken, ham, back bacon or bacon, ground beef, sausage slices or whatever meat you have left over or cooked, add 1 cup to your soup mixture.
It's amazing how many meats will work and work well with a condensed soup and some vegetables. Don't be afraid to try a different and new combination.
If you only want to include chicken in these mini chicken pot pies, or are looking for some more chicken recipes, check out our list of recipes with chopped chicken below!
Separate biscuits and roll out each one to make a large, flat circle, as thin as possible to avoid too much dough around each individual pie.
Spray a muffin tin with cooking spray and press a biscuit circle into each one, letting the edges hang out.
If you can’t find any of the refrigerated biscuits, you can also crescent roll dough or refrigerated pie dough. Just pinch all of the seams, roll it, and cut to fit each of the muffin cups.
Using your fingers press down on the bottom and center of the dough to thin it out. Do your best to stretch and pull your dough up so it is hanging over the sides as much as possible. You may have to do this more than once if your dough pulls back somewhat.
At this point remember to taste your mixture, before it goes into your biscuit dough filled muffin cups! Sometimes I add a teaspoon of garlic or onion powder or poultry seasoning if I am using chicken. If you think your mixture is missing something just add it!
Scoop 2 tablespoons of filling into each one, then pinch the edges together one by one.
Don’t worry about some filling coming out.
Bake at 350 for 20-25 minutes or until golden brown and fully cooked.
Once cooked and removed from oven, allow to cool in pan for a few minutes.
Next, run a knife all around the edges to loosen before removing each and placing individual chicken pies on a rack or onto a serving plate.
Recipes with Chopped Chicken
Most people associate chicken with this kind of pot pie even though you can use anything, just like I have and all tasted great. That being said, I figure if you're like me you can never have too many recipes with chopped chicken.
This means you can use leftover chicken or a rotisserie chicken as well, if you aren't in the mood to make some. I actually throw an extra chicken breast in the oven with our meal the day before, just so I have it.
Regardless, if this recipe isn't for you, have a look below and see if there are any others recipes with chopped chicken you might want to try, you never know what you might find!
There are so many recipes with chopped chicken for you to choose from and I have listed my favorites if these mini chicken pot pies aren't what you're looking for.
Easy Rotisserie or Leftover Chicken Recipes to Try
Easy Pot Pie Muffins Video
Easy Pot Pie Muffins
- 2 tubes refrigerated biscuits, 8 count packages
- 1 can cream of celery soup
- 2 cups frozen mixed vegetables, slightly thawed
- 1 cup heavy or whipping cream
- 1 teaspoon pepper, more or less to taste
- 1 teaspoon oregano
- 1 cup cooked chicken, ham, back bacon or bacon, ground beef, sausage slices, beef or pork, chopped or shredded
- Remove the frozen vegetables from freezer and allow them to soften on the counter (15 to 30 minutes approximately).
- Next, in a large bowl, combine soup, softened mixed vegetables, heavy cream, pepper, and oregano. Stir and set aside.
- At this point decide on your cooked meat. Whether you use cooked chicken, ham, back bacon or bacon, ground beef, sausage slices or whatever you have left over or cooked, add 1 cup of meat to your soup mixture. Make sure it is finely chopped so it will fit in the muffins.
- Separate biscuits and roll out each one to make a large, flat circle, as thin as possible to avoid too much dough around each individual pie.
- Spray a muffin tin with cooking spray and press a biscuit circle into each one, letting the edges hang out.
- Using your fingers press down on the bottom and center of the dough to thin it out. Do your best to stretch and pull your dough up so it is hanging over the sides as much as possible. You may have to do this more than once if your dough pulls back somewhat.
- At this point remember to taste your mixture, before it goes into your biscuit dough filled muffin cups! Sometimes I add a teaspoon of garlic or onion powder or poultry seasoning if I am using chicken. If you think your mixture is missing something just add it!
- Scoop approximately 2 tablespoons of filling into each one. Pinch the edges together one by one and seal your cups as best you can. Don’t worry about filling coming out.
- Bake at 350 for 20-25 minutes or until golden brown and fully cooked. Sometimes, I add a pinch or two of shredded cheese on top in the last few minutes of baking.
- Once cooked and removed from oven, allow to cool in pan for a few minutes. Next, run a knife all around the edges to loosen before removing each and placing on a rack or onto serving plate or plates.
- Serve and enjoy!