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Chicken Pot Pie Muffins

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  • Author: Emma
  • Total Time: 28 minutes
  • Yield: 10-12 muffins 1x


These Chicken Pot Pie Muffins are a delightful twist on the classic chicken pot pie. With a savory filling of shredded chicken, mixed veggies, and cheddar cheese all encased in a fluffy biscuit, they’re perfect for a comforting meal on busy weeknights or a savory addition to your brunch spread. Easy to make and deliciously satisfying!


  • 2 cups cooked, shredded chicken
  • 1 can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1/2 tablespoon thyme
  • 1/2 tablespoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 cans (10 oz) Pillsbury biscuits


  • Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
  • In a large bowl, combine the shredded chicken, cream of chicken soup, frozen mixed veggies, shredded cheddar cheese, thyme, basil, onion powder, and garlic salt. Mix until well incorporated.
  • Open the cans of Pillsbury biscuits and separate them. Flatten each biscuit with your hands or a rolling pin until large enough to fit into the muffin tin cups.
  • Press each flattened biscuit into a muffin tin cup, forming a small bowl. Spoon the chicken mixture into each biscuit cup, filling them generously.
  • Bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown and the filling is bubbly.
  • Allow the muffins to cool in the tin for a few minutes before removing. Serve warm.


  • Use rotisserie chicken to save time.
  • Fresh veggies can be used instead of frozen; cook them slightly before mixing.
  • Experiment with different cheeses like mozzarella or pepper jack.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 210 kcal
  • Sugar: 2 g
  • Sodium: 480 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 30 mg