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Mini Chicken Pot Pie Muffins

These Mini Chicken Pot Pie Muffins are a delightful, easy-to-make version of the classic dish, perfect for a family dinner or a make-ahead meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the muffin base
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted Can substitute with olive oil.
  • 1 large egg Beaten.
  • 3/4 cup milk
For the filling
  • 1 cup cooked chicken, shredded or diced Rotisserie chicken works well.
  • 1/2 cup frozen mixed vegetables Peas and carrots recommended.
  • 1 can cream of chicken soup Can substitute with homemade version.
  • 1/2 tsp black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large bowl, mix the flour, baking powder, and salt together.
  3. In another bowl, combine the melted butter, egg, and milk until well mixed.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined.
Filling
  1. In a separate bowl, mix the cooked chicken, mixed vegetables, cream of chicken soup, and black pepper until fully combined.
Assembly
  1. Spoon a tablespoon of the muffin batter into each muffin cup.
  2. Add a generous spoonful of the chicken filling on top of the batter.
  3. Top each muffin cup with another tablespoon of muffin batter until the filling is covered.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until golden brown.
  2. Allow to cool for a few minutes before removing from the muffin tin.

Notes

These muffins can be made ahead and are perfect for freezing. Reheat in the microwave or oven before serving.