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Chicken Pot Pie Muffins

We've used a store bought rotisserie chicken to make these easy chicken pot pie muffins. Tender chicken and vegetable filling inside a warm biscuit, all baked up in our USA Pan muffin pan.

Prep time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Serving Size: 12 muffins

Featured Bakeware:


1 store bought rotisserie chicken, cut up into bite size pieces
1/2 cup diced onion
Olive oil
3/4 cup chicken broth
1 cup frozen vegetables
Salt and pepper
1/4 teaspoon thyme
1 cup shredded cheese
Canned biscuits or crescent rolls

Recipe Instructions

Preheat oven to 400 degrees Place onions and splash of olive oil into large skillet Add in the chicken and chicken broth and bring to simmer. Season with salt and pepper Add the vegetables and thyme. Heat until liquid is absorbed. Cool for 5 minutes and stir in cheese. Open your biscuits or crescent rolls. Mold biscuits or crescent rolls in the bottom of your USA Pan 12 cup muffin pan. The idea is to make a small "bowl" to hold the chicken filling. Spoon generous amount of chicken mixture into each well. If you have extra filling, just bake it in separate container and top with any extra biscuits or crescents. Bake 12-15 min or until the biscuits or crescents are browned and cooked through.