# Mini Chicken Pot Pie Muffins

Mini chicken pot pie muffins made with biscuits, shredded chicken, veggies, and cream of chicken soup for a quick dinner.

- Servings: 12 muffins
- Cook time: 22 min
- Category: Dinner
- Language: en

## Ingredients

- 2 cup fully cooked shredded chicken
- 2 cup frozen mixed veggies
- 10.5 oz cream of chicken soup
- 2 tube Pillsbury Grands biscuits
- black pepper (optional)
- garlic powder (optional)
- onion powder (optional)
- thyme (optional)

## Instructions

1. Preheat oven to 375°F and grease a muffin tin.
2. Flatten each biscuit and press into muffin cups, thin on the bottom, taller on the sides.
3. In a bowl, mix shredded chicken, veggies, and cream of chicken soup.
4. Season mixture lightly if desired.
5. Spoon mixture generously into each biscuit cup.
6. Bake for 20-22 minutes until golden and bubbly.
7. Let cool for a few minutes, then serve.

## Equipment

- muffin tin
- bowl

## Tips

- Store-bought shredded chicken is recommended.
- Thaw frozen mixed veggies before using.
- The number of biscuit tubes needed depends on the size of the muffin tin; two tubes are used for 12 cups.

## Source

- Original video: https://www.tiktok.com/t/ZTyStsauP/
- Creator: itsmesaramartinez
- Recipe page: https://www.cliprecipe.com/recipe/4384d5f4-db20-4923-9033-3e35c00c7b95
- Extracted: 2026-09-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt