Muffin Tin Chicken Pot Pie

Introduction to Muffin Tin Chicken Pot Pie

There are days when dinner feels like a mountain to climb—busy schedules and tired kids can make cooking seem impossible. That’s where my Muffin Tin Chicken Pot Pie comes to the rescue! It’s a delightful way to enjoy comfort food on a hectic evening.

Baked in biscuit cups, these mini pot pies are not only quick to prepare, but they also bring that warm, homey feeling to the dinner table. The crispy biscuit exterior is the perfect vessel for a savory chicken filling. Your loved ones will adore them, making mealtime a heartwarming experience!

Why You’ll Love This Muffin Tin Chicken Pot Pie

This Muffin Tin Chicken Pot Pie is a game-changer for busy moms and professionals alike. It’s incredibly easy to whip up, taking just minutes to prepare. You’ll savor every bite of the flaky biscuit and rich chicken filling, making it a favorite for the whole family. Plus, cleanup is a breeze, leaving you more time to enjoy those precious moments around the dinner table!

Ingredients for Muffin Tin Chicken Pot Pie

To bring my Muffin Tin Chicken Pot Pie to life, you’ll need a handful of simple ingredients that pack a flavor punch. Here’s what you’ll gather:

• Shredded rotisserie chicken: This is your secret weapon for saving time while packing in protein and flavor.
• Cream of chicken soup: A key ingredient that adds creaminess and depth without the fuss of making a sauce from scratch.
• Frozen vegetable medley: It’s all about ease! Choose your favorites or whatever’s on sale to save time and effort.
• Dried rosemary: This herb adds an aromatic touch that elevates the flavor profile without overwhelming the palate.
• Dried thyme: A classic companion to chicken, bringing a subtle earthiness to your pot pies that you’ll appreciate.
• Garlic powder: This brings a punch of savory goodness, enhancing the overall flavor without needing fresh garlic prep.
• Salt and freshly ground black pepper: Essential for seasoning, ensuring your filling tastes just right. Always taste as you go!
• Refrigerated biscuits: These delightful dough rounds will form the perfect, flaky crust. I recommend Pillsbury for the best results.
• Non-stick cooking spray: A light coat helps prevent sticking, making sure your pot pies come out in perfect shape.

If you’re looking for a healthier twist, swap out the biscuits for whole wheat versions. Feel free to customize your vegetable medley based on family favorites or seasonal produce!

For exact measurements, check the bottom of the article where you’ll find everything ready for printing.

How to Make Muffin Tin Chicken Pot Pie

Making these charming Muffin Tin Chicken Pot Pies is easier than pie (pun intended!). Follow my step-by-step guide, and you’ll have tender, flaky pot pies ready in no time. Let’s dive in!

Step 1: Prepare the Filling

Start by grabbing a large mixing bowl. Combine the shredded rotisserie chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. I like to get my hands in there, mixing until everything is well combined. The aroma is absolutely comforting!

Step 2: Prepare the Biscuit Cups

Next, it’s time to tackle the biscuit cups. Lightly coat each cavity of your muffin tin with non-stick cooking spray. Take a biscuit dough round, and place it into a cup. Gently press the dough to fit the sides and bottom, forming little bowls. It’s like crafting a delicate pastry, and even if it’s not perfect, it will still taste fantastic!

Step 3: Fill the Cups

Now, let’s fill those biscuit cups with all the goodness we created! Spoon the chicken and vegetable mixture into each cup. Make sure to fill them evenly without going overboard. Trust me; you’ll want every bite to burst with flavor!

Step 4: Bake the Pot Pies

Time to bring everything together! Slide your muffin tin into a preheated oven at 175°C (that’s about 350°F). Bake for 10 to 15 minutes until the biscuit crusts turn golden brown and are cooked through. The sight of those bubbling pot pies will have your family rushing to the kitchen.

Step 5: Serve and Enjoy

Once baked, carefully remove the muffin tin from the oven (don’t burn those fingers!). Let the pot pies cool in the tin for a few minutes. Then, gently loosen the edges with a knife, lift them out, and place them on a serving platter. Watch as everyone digs in, delighting in these comforting morsels!

Tips for Success

• Preheat your oven properly to make sure the pot pies cook evenly.
• Don’t overfill the biscuit cups; a spoonful of filling will do the trick!
• Use a mix of herbs to personalize the taste—thyme and rosemary are just the beginning.
• Let the pot pies cool slightly before serving to avoid burning your mouth!
• These are perfect for meal prep—make a double batch and freeze half for later.

Equipment Needed for Muffin Tin Chicken Pot Pie

• Muffin tin: A standard 12-cup muffin tin works perfectly, but you can use a mini muffin tin for bite-sized versions!
• Mixing bowl: A large mixing bowl for combining filling; any size will do as long as it fits your ingredients.
• Non-stick cooking spray: This helps ensure your pot pies release easily. If you don’t have any, you can use butter to coat the tin.
• Measuring spoons: For precise seasoning, I recommend having a set handy.

Variations of Muffin Tin Chicken Pot Pie

• Vegetarian Option: Substitute the rotisserie chicken with chickpeas or cooked lentils for a hearty, meatless version. Add extra veggies like spinach or mushrooms for added texture.
• Spicy Kick: Incorporate diced jalapeños or add a dash of hot sauce to the filling for those who enjoy a little heat.
• Buffalo Style: Mix in buffalo sauce with the chicken for a zesty twist that will excite your taste buds. Serve with blue cheese dressing on the side.
• Cheesy Goodness: Sprinkle shredded cheese, like cheddar or mozzarella, into the chicken filling for an ooey-gooey treat everyone will love.
• Gluten-Free Version: Use gluten-free biscuit dough for a deliciously gluten-free alternative that everyone can enjoy.

Serving Suggestions for Muffin Tin Chicken Pot Pie

• Fresh Green Salad: Pair your pot pies with a light salad topped with a zesty vinaigrette for a crisp contrast.
• Garlic Bread: Serve with warm garlic bread for a comforting addition everyone will love.
• Iced Herbal Tea: Refresh your meal with a chilled herbal tea that complements the savory flavors.
• Colorful Veggies: Present on a decorative platter with colorful, raw veggies for a fun, healthy crunch!

FAQs about Muffin Tin Chicken Pot Pie

Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly in this Muffin Tin Chicken Pot Pie. It adds a delightful flavor, and you’ll be reducing waste at the same time!

How can I store leftovers?
Once cooled, store leftovers in an airtight container in the fridge for up to three days. You can reheat them in the oven for the best flavor. Microwave works too, in a pinch!

Is it possible to freeze these pot pies?
Yes, indeed! You can freeze the uncooked assembled pot pies. Just cover them tightly with plastic wrap or foil. Bake from frozen, adding a few extra minutes to the cooking time.

What if I don’t have cream of chicken soup?
No worries! You can substitute with homemade cream sauce or use cream of mushroom soup. It’s a quick fix that doesn’t compromise on flavor!

Can I make these Muffin Tin Chicken Pot Pies ahead of time?
You can! Prepare everything and store it in the fridge for up to a day before baking. This is a great way to save time on a busy weeknight!

Final Thoughts

Cooking is more than just a way to fill hungry bellies; it’s an opportunity to create moments that bring us together. My Muffin Tin Chicken Pot Pie is all about that connection—it’s quick, comforting, and utterly delightful. With every bite, you’ll find a blend of flavors that dance between nostalgia and convenience. Perfect for busy nights or family gatherings, these little pot pies spark joy in our hearts and happiness around the table. So roll up your sleeves and enjoy this culinary adventure, where each muffin cup tells a delicious story of love and warmth.

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