Easy Pot Pie Muffins

5 from 7 votes

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!

Prep Time15

Cook Time25

Cooling Time5

Total Time45

Servings:

Calories: 142kcal

Author: Karin and Ken

Ingredients

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

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Instructions

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!

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Notes

If you can’t find any of the refrigerated biscuits, you can also use crescent roll dough. Just pinch all of the seams, roll it flat, and cut into 8 squares or to fit in each of the muffin cups and hang over the edges. Bake at 375 degrees for 14-18 minutes and then rest for 5 minutes in the pan according to Pillsbury.

refrigerated pie crust

Preheat your oven to 375 degrees. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust. Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups. Fill each muffin cup with about ¼ cup chicken mixture. Fold and crimp pie crust over filling (center will be open). Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.

In my opinion, these Easy Pot Pie Muffins will only freeze beautifully using refrigerated pie crust dough. For more detailed instructions on how to make them please see above.

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