Muffin-Tin Chicken Potpies

Total Time

Prep: 30 min. Bake: 15 min.


10 servings

Updated: Sep. 12, 2023
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
Muffin-Tin Chicken Potpies Recipe photo by Taste of Home


  • 1 tablespoon butter
  • 2 celery ribs, sliced
  • 1/2 cup chopped onion
  • 3 cups frozen mixed vegetables (about 15 ounces)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)


  1. Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
  2. On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.
  3. Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts

2 mini potpies: 330 calories, 12g fat (4g saturated fat), 28mg cholesterol, 1049mg sodium, 39g carbohydrate (7g sugars, 3g fiber), 15g protein.

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