Can you make pies in muffin tins?

Yes, muffin tins are ideal for creating Mini Chicken Pot Pies . They provide uniform portions, bake evenly, and make serving a breeze. Just remember to grease the tin well and let the pies cool slightly before removing them.

How do you keep the bottom crust of a chicken pot pie from getting soggy?

The key is pre-baking. Blind bake the biscuit dough for 5 minutes at 375°F before adding the filling. Also, ensure your filling isn’t too runny. Thicker fillings help maintain a crisp bottom crust in your Mini Chicken Pot Pies .

What are some common mistakes to avoid when making chicken pot pie?

Overfilling the dough : This can cause spillovers and soggy bottoms. Skipping the pre-bake step : A quick blind bake helps crisp the crust. Under-seasoning the filling : Taste and adjust seasoning before baking to avoid a bland pie. These tips apply to full-sized pies too but are especially important for Mini Chicken Pot Pies since they’re more delicate.

How to adjust baking time for mini pies?

When making Mini Chicken Pot Pies , baking time can vary depending on the depth of your muffin tin. For standard muffin tins, bake at 375°F for 20 to 25 minutes. If you’re using deeper tins, add an extra 3–5 minutes. Keep an eye on the crust—once it’s golden brown and the filling is bubbly, they’re ready.

Mini Chicken Pot Pies – The Best Easy Recipe You’ll Ever Make (2025)

Name: Mini Chicken Pot Pies: The Ultimate Comfort Food Made Simple
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked; 1 can cream of chicken soup; 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted; 1 package refrigerated biscuit dough

Description

Mini Chicken Pot Pies are a quick and comforting meal made with creamy chicken filling, mixed vegetables, and flaky biscuit crusts baked to golden perfection.

Ingredients

Scale

¾ cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted
1 package refrigerated biscuit dough

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, combine the cooked chicken, defrosted mixed vegetables, and cream of chicken soup. Stir until well mixed.
Separate the biscuit dough and place each biscuit into a greased muffin tin compartment.
Using your fingers, press the dough down in the center and work it up the sides to form little crust cups.
Spoon approximately 2 tablespoons of the chicken mixture into each dough-lined muffin cup.
Bake in the preheated oven for 20 to 25 minutes, or until the crusts are golden brown and the filling is bubbly.
Allow the mini pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.

Notes

For a crispier crust, pre-bake the biscuit dough for 5 minutes before adding the filling.
Use leftover turkey or ham as a substitute for chicken for a different variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10 minutes to keep the crust flaky.

Nutrition

Serving Size: 1 mini pie
Calories: 220
Sugar: 3g
Sodium: 480mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 7g
Cholesterol: 20mg

Keywords: Mini Chicken Pot Pies, chicken pot pie muffins, easy comfort food, quick dinner recipes, individual chicken pot pies