Pin Cheesy Garlic Chicken Pot Pie Muffins make comfort food portable and fun. With a buttery biscuit crust savory garlic chicken filling and melty cheese on top these muffins turn a family favorite into an easy to share snack or dinner. They are simple enough for a weekday meal but special enough to serve guests.
When I served these at my daughter's sleepover everyone asked for seconds. They have become a regular at our house for busy nights or easy entertaining.
Ingredients
- Cooked chicken breast: Gives hearty protein and turns leftovers into something special. Look for firm and juicy chicken or try rotisserie for added flavor
- Frozen mixed vegetables: Bring color and a blend of sweet and savory tastes. Choose bags with bright green peas and plump corn for the best texture
- Fresh garlic and onion: Add warmth and depth. Use firm bulbs with tight skins and crisp onions for best flavor
- Unsalted butter: Is the flavor builder. Opt for real butter for extra richness
- All-purpose flour: Thickens the filling to achieve that creamy pot pie texture. Sift for a smoother sauce
- Whole milk: Provides creamy body. Go for high-quality milk for a more luscious sauce
- Chicken broth: Boosts the savory notes. Low-sodium broth lets you control saltiness
- Dried thyme: Sets the classic pot pie flavor. Crush the leaves in your palm before adding to release their aroma
- Refrigerated biscuit dough: Is a time saver and gives that golden flaky muffin shell. Check ingredient labels if you have allergies
- Shredded cheddar and grated Parmesan cheese: Create a gooey savory topping. Use block cheese and grate it yourself for better melt
- Chopped fresh parsley: Is an optional garnish but its brightness and color make every muffin pop
Instructions
- Preheat and Prepare Tin:
- Set your oven to 375 degrees Fahrenheit. Coat a twelve cup muffin tin with butter or nonstick spray for easy release later or use paper liners if you prefer less cleanup
- Start the Aromatics:
- Melt butter in a large skillet over medium heat. Add finely chopped onion and minced garlic. Stir and cook for about three minutes until the onion looks translucent and everything smells fragrant
- Thicken the Base:
- Sprinkle flour over the onion and garlic. Stir for a full minute to cook off the raw taste. Gradually pour in milk and chicken broth while whisking constantly. Keep stirring until the sauce thickens and bubbles form. This step usually takes about two to three minutes. The sauce should coat the back of your spoon when ready
- Make the Filling:
- Fold in diced or shredded chicken along with mixed vegetables dried thyme salt and black pepper. Stir to combine. Let the filling simmer for another few minutes to let flavors meld together. Turn off the heat and let it cool slightly so you do not melt the biscuit dough later
- Shape the Base:
- Open the biscuit dough and separate into twelve pieces. Take each round and flatten it with your hands to about four inches across. Gently press each one into the bottom and up the sides of your muffin cups forming little baskets
- Fill and Top:
- Spoon about two tablespoons of cooled chicken mixture into each biscuit shell. Divide the filling evenly so each muffin gets plenty
- Add Cheese:
- Sprinkle shredded cheddar over the filled muffins then finish with a layer of grated Parmesan on top for extra savory flavor
- Bake to Perfection:
- Slide the muffin tin into the oven and bake for about twenty to twenty five minutes. The biscuit crust will puff up and turn golden brown and the cheese will bubble and brown on top
- Cool and Garnish:
- Let the muffins cool for five minutes to set. Use a butter knife to help lift them out if needed. Sprinkle freshly chopped parsley for a burst of color and fresh flavor if you like
Pin I absolutely love the combination of sharp cheddar and fresh garlic in these muffins. One memorable weekend my son and I baked a double batch for a camping trip and they disappeared by lunchtime.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven at three hundred fifty degrees for best texture. For longer storage freeze fully cooled muffins in a freezer bag and thaw overnight in the refrigerator.
Ingredient Substitutions
Swap turkey for chicken to use up holiday leftovers. If you need dairy free use your favorite plant based butter and milk plus dairy free cheese. Homemade biscuit dough is great if you have a favorite recipe. You can also use single vegetables such as just peas or just corn.
Serving Suggestions
Pair with a crisp green salad for a balanced meal. They also work well on a buffet or as a fun brunch option with fruit and something bubbly. If you want extra dipping sauce warm a bit of marinara or herbed gravy on the side.
Cultural or Historical Context
Chicken pot pie is a staple of classic American home cooking tracing its roots back to English meat pies. This muffin version is a modern twist designed for busy families and potluck gatherings letting everyone have their own mini pie without a fork.
Pin If you are looking for a little taste of home or a cozy way to use up leftovers these cheesy garlic chicken pot pie muffins are always a hit. They will warm you up on a cold evening and make the kitchen smell amazing. Every time I pull a batch from the oven I am reminded just how delicious a simple comforting meal can be.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a convenient option and adds extra flavor to the filling.
- → How do I prevent the muffins from sticking to the tin?
Grease the muffin tin thoroughly or use paper liners for easy removal and less mess.
- → Can I substitute turkey for chicken?
Absolutely. Shredded or diced turkey works well and blends nicely with the other ingredients.
- → Is it possible to make these muffins spicy?
Adding a pinch of red pepper flakes to the filling gives the muffins a subtle spicy kick.
- → What sides pair well with these muffins?
A fresh green salad or roasted vegetables balance the savory flavors for a complete meal.
- → Can I make the muffin base from scratch?
Yes, homemade biscuit dough can be used instead of refrigerated dough for a personal touch.