Weight Watchers Recipes

Mini Chicken Pot Pies Muffins Recipe | Easy & Delicious


  • 2 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • refrigerated pie crusts
  • Cooking spray


  1. Preparation:
    • Preheat your oven to 375°F (190°C).
    • Grease a muffin tin with cooking spray and set aside.
  2. Mix the Filling:
    • In a large mixing bowl, combine the diced chicken, mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
    • Stir the mixture until it is well combined. Learn more about how to perfectly mix pie fillings
  3. Prepare the Crust:
    • Roll out the refrigerated pie crusts on a lightly floured surface.
    • Use a round cookie cutter or a glass to cut out circles of dough that are slightly larger than the muffin tin openings.
  4. Assemble:
    • Press each dough circle into the greased muffin tin, ensuring there is some overhang around the edges.
    • Spoon the chicken mixture into each muffin cup, filling them almost to the top.
    • Fold the overhanging dough over the filling, crimping the edges to seal the pot pies.
    • Cut a small slit in the top of each pot pie to allow steam to escape during baking.
  5. Bake:
    • Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  6. Serve:
    • Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing them.
    • Serve warm and enjoy!

These Mini Chicken Pot Pies Muffins are not only a treat to your taste buds but also a visual delight on your dinner table. They are an excellent choice for meal prep or even a lovely addition to your party menu.

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