Chicken Pot Pie Muffins: The picky 7-year old liked it

Cast your mind, it’s late-ish. You have left over rotisserie chicken, a can of cream of chicken soup, a 6 serving muffin tin that fits in your tragically small toaster oven, and a picky kid to feed. Now you might be thinking, oh, she decided to dump all that in some sort of muffin situation to feed the kid. But what I was really thinking was … I see a new series for my blog! Everything muffins!!! Oh, but yeah, I did make some sort of chicken pot pie muffin situation and, wait, for it, the kid liked it!!! I repeat. The. kid. liked. it.

Chicken Pot Pie Muffins


  • 1 Cup diced rotisserie chicken *(Budget-Conscious Foodie Alert – this is a great recipe for using up left over rotisserie chicken!)
  • 1 can Cream of Chicken soup
  • 1 10 oz package of frozen peas and carrots
  • 1 can of Pillsbury Grand Biscuits (Picky Eater Alert: I made this from several different crusts and the kid liked the Grand Biscuits version the best.)
  • Salt and pepper to taste


  • Pre-heat oven to 375 degrees Fahrenheit.
  • Prep muffin tin with either a coat of EVOO or non-stick spray.
  • Combine chicken, half of the bag of frozen peas and carrots, salt and pepper, and cream of chicken soup.
  • Press one biscuit into each muffin cup and spread it out so that it covers the surface.
  • Once the crust is prepared, spoon the mixture into each crust base and fill to about 3/4 quarters of the way.


  • You can sprinkle a little cheddar or parmesan cheese on the top of the muffins if you wish.
  • You can also sprinkle a little freshly minced parsley as well!

Pop the tin into the oven and bake for 25-30 minutes. I recommend coating the crust with a little butter to give it a nice brown on the crust.

Cool for about 5 minutes on a rack and well, nom on!


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