Muffin-Tin Chicken Potpies

Show your holiday spirit and make a little something unexpected this year with bite-sized chicken potpies.

Muffin-Tin Chicken Potpies



Prep time


Cooking time





This recipe comes to us from Taste of Home, is incredibly easy, and can be made with items already in your refrigerator or cupboard. These fun little bites will quickly become a family favorite. (Image courtesy of tasteofhome.com)


  • 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)


  • Preheat oven to 375 degrees F. In a large skillet, heat butter over medium heat; sauté celery and onion until tender, about 4-5 minutes. Stir in vegetables, soup, milk, and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
  • On a lightly floured surface, roll each biscuit into a 5-inch 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.
  • Bake until golden brown and filling is bubbly – about 15 to 18 minutes. Cool for one minute before serving.

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