4.17 from 6 votes

Muffin Tin Mini Chicken Pot Pies

Simple, delicious and portion-controlled, these mini chicken pot pies are a family favorite quick + easy supper, or snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10
Calories: 187
Author: Martha | Simple Nourished Living


  • 1-1/2 cups chopped cooked chicken
  • 1 can (10.75 ounces) 98% fat-free cream of chicken soup
  • 1-1/2 cups frozen mixed vegetables, thawed
  • 1/2 teaspoon dried thyme (optional)
  • All-purpose flour (for rolling out the biscuits)
  • 1 package (12 ounces) refrigerated biscuits (10 biscuits)
  • 1/2 cup reduced-fat shredded cheese


  • Heat the oven to 350F degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with nonstick cooking spray.
  • In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
  • Sprinkle a little flour on a work surface. Pat the biscuits to flatten.
  • Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups.
  • Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it's level. Sprinkle each cup with about 2 teaspoons cheese.
  • Bake for 20 - 25 minutes, or until the biscuits are golden brown and the cheese is melted.
  • Remove from the oven and let the mini chicken pot pies cool in the pan set on a wire rack for about 5 minutes.
  • Carefully remove the pies from the pan and enjoy.

Recipe Notes

Serving size: 1 mini chicken pot pie
Weight Watchers PointsPlus: *5
Weight Watchers SmartPoints: *5
Weight Watchers Freestyle SmartPoints: *4
Nutrition Facts
Muffin Tin Mini Chicken Pot Pies
Amount Per Serving (1 mini chicken pot pie)
Calories 187 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Carbohydrates 25.2g8%
Fiber 2.1g8%
Protein 11.6g23%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: muffin pan chicken pot pies