Muffin Tin Chicken Pot

<p>These muffin tin chicken pot pies capture the cozy flavors of a classic homestyle dish in perfectly sized portions. Juicy rotisserie chicken blends with tender vegetables and a creamy sauce seasoned with rosemary, thyme, and garlic. Enveloped in flaky biscuit dough and baked until golden, each bite offers a crisp crust and warm filling that works wonderfully for dinners, snacks, or parties.</p> <p>I first made these on a busy weeknight when I needed something easy but special. Now they are a Sunday tradition that brings my family together around the table.</p>

Ingredients

<ul><li><strong>Rotisserie chicken:</strong> choose a fresh juicy rotisserie chicken and shred it just before using to keep it tender</li><li><strong>Frozen vegetable medley:</strong> pick a mix with carrots corn and peas for color sweetness and texture</li><li><strong>Pillsbury biscuits:</strong> opt for homestyle biscuits to get the perfect flaky crust that holds up well</li><li><strong>Campbells cream of chicken soup:</strong> provides a rich creamy base that ties the filling together low sodium versions reduce salt</li><li><strong>Rosemary dried:</strong> adds a warm woodsy herb note making the filling taste homemade</li><li><strong>Thyme dried:</strong> brightens the mixture with earthy complexity</li><li><strong>Garlic powder:</strong> deepens the savory flavors without extra prep time</li><li><strong>Salt and pepper:</strong> freshly ground pepper gives a bit of kick and balances the seasoning</li><li><strong>Cooking spray:</strong> helps prevent sticking making it easy to remove the pies after baking</li></ul>

Instructions

<dl><dt><strong>Mix the Filling:</strong></dt><dd>In a large bowl combine shredded chicken with thawed vegetables then add cream of chicken soup rosemary thyme garlic powder salt and pepper. Stir everything until the mixture is creamy and the vegetables and herbs are evenly distributed</dd><dt><strong>Prepare the Muffin Tin:</strong></dt><dd>Coat each well of your muffin pan with cooking spray to prevent sticking. Place one biscuit dough piece into each well and gently press the dough up the sides with your fingers forming little cups with a base and edges</dd><dt><strong>Fill the Cups:</strong></dt><dd>Spoon the creamy chicken pot pie mixture evenly into each biscuit cup filling them right up to the top but without overflowing</dd><dt><strong>Bake to Perfection:</strong></dt><dd>Preheat the oven to three hundred fifty degrees Fahrenheit and place the muffin tin inside. Bake for ten to fifteen minutes watching closely at the ten minute mark. The biscuit edges should be a deep golden color and the filling bubbly on top</dd><dt><strong>Cool and Serve:</strong></dt><dd>Allow the pot pies to cool a few minutes so the crust sets up nicely. Use a butter knife to loosen the edges or gently pop them out with your fingers once cool enough to handle. Serve warm for best flavor</dd></dl>

<p>I really love using rotisserie chicken here since it adds so much flavor and cuts down on time. One time my daughter decided to peel every little biscuit layer for extra crunch which turned lunch into a whole fun experience for us.</p>

Storage Tips

<p>Store leftovers in an airtight container in the fridge and enjoy within two days. They reheat well cold or warmed in a low oven to crisp the biscuits back up. For freezing wrap each pot pie individually and store in the freezer for up to three months. Thaw completely before reheating on a baking sheet until hot.</p>

Ingredient Substitutions

<p>Try using leftover roasted turkey for a holiday twist. Swap cream of chicken soup for cream of mushroom for a richer filling. You can also experiment with your favorite frozen vegetables or use lower fat biscuits and soup for a lighter version.</p>

Serving Suggestions

<p>Pair these pot pies with a crisp green salad dressed with vinaigrette for a light lunch. On chilly days serve alongside warm soup to up the comfort factor. They also make excellent grab and go snacks or charming appetizers at parties with some fresh herbs sprinkled on top.</p>

<p>These muffin tin chicken pot pies are perfect for weeknight dinners and gatherings. Serve warm and enjoy.</p>

Common Questions About the Recipe

→ Can I use homemade biscuit dough?

Yes, homemade biscuit dough works well when rolled thin enough to fit the muffin tin for a flaky crust.

→ What vegetables can be substituted?

Peas, corn, diced carrots, green beans, or any fresh, frozen, or leftover vegetables can be used.

→ How should leftovers be stored and reheated?

Store cooled portions in an airtight container in the fridge up to three days. Reheat in a 350°F oven for about 10 minutes.

→ Can these be frozen for later use?

Yes, freeze individual cooled portions and reheat from frozen in the oven at 350°F until hot and crisp.

→ Is there a vegetarian option?

Omit chicken and increase vegetables or add plant-based protein. Swap chicken soup for cream of mushroom or vegetable soup.