Easy Mini Chicken Pot Pie Muffins Ready in 30 Minutes

Did You Know 78% of People Crave Comfort Food More in Winter—But Hate the Cleanup?

There’s something magical about curling up with a warm, savory dish when the temperatures drop. But let’s be honest—traditional comfort foods like chicken pot pie often come with a mountain of dishes and hours in the kitchen. What if I told you these Mini Chicken Pot Pie Muffins deliver all the cozy, soul-warming goodness in a fraction of the time—with barely any mess?

Picture this: golden, flaky pastry hugging tender chicken, sweet peas, and creamy sauce in perfectly portioned bites. No forks required, no baking sheets to scrub—just pure comfort, one delicious muffin at a time. Whether you’re hosting a casual gathering or treating yourself to a solo night in, these mini pot pies are the ultimate hack for satisfying cravings without the hassle.

I first stumbled upon this idea during a particularly chaotic week when my oven was my only ally. The result? A revelation. These muffins aren’t just convenient—they’re packed with flavor, nostalgia, and that unmistakable “hug in food form” we all need sometimes. And the best part? They’re as fun to make as they are to eat. (Trust me, even the little ones will beg to help press the dough into the muffin tin!)

So, grab your favorite mug of tea—or let’s be real, a glass of wine—and let’s turn that comfort food craving into something truly special. Your cozy night in is about to get a major upgrade.

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Mini Chicken Pot Pie Muffins: A Cozy Bite of Comfort

There’s something magical about the golden, flaky crust of a chicken pot pie—especially when it’s baked into adorable, bite-sized muffins. These Mini Chicken Pot Pie Muffins are the ultimate cozy-night-in treat, packed with tender chicken, creamy sauce, and just the right amount of buttery pastry. Whether you’re curled up with a book or hosting a casual gathering, these little pies will steal the show.

Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced – Leftover rotisserie chicken works beautifully here, but you can also poach or bake your own. Just make sure it’s well-seasoned!
• 1 cup frozen mixed vegetables (peas, carrots, corn) – The classic trio for pot pie filling. No need to thaw—they’ll cook perfectly in the oven.
• 1/4 cup unsalted butter – For that rich, velvety sauce. If you only have salted, just adjust the added salt later.
• 1/4 cup all-purpose flour – The backbone of our creamy filling. A spoonful of cornstarch works in a pinch if you’re gluten-free.
• 1 1/2 cups chicken broth – Homemade or store-bought, just make sure it’s flavorful.
• 1/2 cup whole milk or heavy cream – For extra indulgence, go for the cream. It makes the filling luxuriously smooth.
• 1 teaspoon garlic powder – A little warmth and depth to balance the richness.
• 1 teaspoon dried thyme – Earthy and aromatic, it’s the secret to that nostalgic pot pie flavor.
• Salt and black pepper to taste – Don’t be shy—season as you go!
• 1 package refrigerated pie crust (or homemade if you’re feeling fancy) – Store-bought keeps things easy, but if you have a favorite pastry recipe, by all means, use it.
• 1 egg, beaten (for egg wash) – For that gorgeous golden shine on top.

Let’s Make These Cozy Little Pies

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. There’s nothing worse than stubbornly stuck pot pie muffins!

1. Make the filling: In a large skillet, melt the butter over medium heat. Once it’s bubbly, whisk in the flour to form a roux. Cook for about a minute—just until it turns a light golden color and smells nutty.
2. Build the sauce: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Let it simmer until slightly thickened, then stir in the milk or cream. The sauce should coat the back of a spoon.
3. Season and combine: Add the garlic powder, thyme, salt, and pepper. Fold in the cooked chicken and frozen veggies. Let the mixture simmer for another 2-3 minutes, then remove from heat. Taste and adjust seasoning—this is your chance to make it perfect!
4. Prepare the crust: Unroll your pie crust and use a round cutter (or a glass) to cut circles slightly larger than your muffin tin wells. Gently press each circle into the tin, letting the edges ruffle a bit—it adds charm!

Now, your kitchen should be smelling like a cozy dream. Spoon the filling into each crust-lined muffin cup, filling just below the rim. Don’t overfill—trust me, a little goes a long way here.

Conclusion

These Mini Chicken Pot Pie Muffins are the ultimate comfort food—warm, flaky, and packed with savory goodness. Perfect for a cozy night in, they bring all the nostalgic flavors of classic chicken pot pie in a fun, bite-sized form. Whether you’re serving them as an appetizer, a snack, or even a main dish, they’re sure to be a hit with family and friends.

Ready to give them a try? Whip up a batch tonight and let the aroma of buttery pastry and tender chicken fill your kitchen. Don’t forget to share your creations with us in the comments—we’d love to hear how they turned out! And if you’re craving more comfort food inspiration, check out our other cozy recipes like Homestyle Shepherd’s Pie or Creamy Mac and Cheese.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic time-saver and works perfectly in this recipe. Just shred or dice the meat before adding it to the filling.

Can I make these ahead of time?

Yes! You can assemble the muffins up to a day in advance and store them covered in the fridge. When ready to bake, pop them in the oven—just add a couple of extra minutes to the baking time if they’re cold from the fridge.

Can I freeze these mini pot pies?

Definitely! Once baked and cooled, store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven at 350°F until warmed through for the best texture.

What can I substitute for the vegetables?

Feel free to swap in your favorites! Peas, corn, or even diced bell peppers would work well. Just make sure they’re cooked or thawed (if frozen) before adding them to the filling.

Can I use puff pastry instead of biscuit dough?

Yes, puff pastry will give you a flakier, more delicate crust. Just cut it into rounds to fit your muffin tin and adjust the baking time as needed, since puff pastry may cook faster.