Save to Pinterest Cheesy Garlic Chicken Pot Pie Muffins are savory muffin cups featuring satisfying garlic chicken and a medley of veggies, all snug inside golden biscuit shells and bubbling with melted cheese. They are a family favorite whenever we want something cozy yet quick, perfect for weeknight dinners or hearty snacks when the weather turns chilly.
I first whipped these up when I needed a way to use leftover chicken and spare veggies in my fridge. Everyone devoured them at the table, and now even friends ask for this recipe when they visit.
Ingredients
- Cooked chicken breast: Adds protein and a satisfying bite use freshly cooked or a good-quality rotisserie option
- Frozen mixed vegetables: Peas carrots and corn offer simple color flavor and nutrients choose a blend with bright even cuts
- Fresh garlic: Gives deep robust flavor chop finely for even distribution
- Onion: Sweetens and rounds out the filling go for yellow or sweet onions with firm skin
- Unsalted butter: Brings richness and allows you to control saltiness
- All-purpose flour: Thickens the filling use unbleached for best texture
- Whole milk: Creates a creamy base whole milk or 2 percent works best for richness
- Chicken broth: Intensifies the savory depth homemade or low sodium recommended
- Dried thyme: Offers an herby aroma look for fresh-smelling dried leaves
- Salt and freshly ground black pepper: Round out the seasoning use fine sea salt and grind pepper fresh for best punch
- Refrigerated biscuit dough: Saves time and creates a tender muffin case opt for a brand with short ingredient list or try your favorite homemade biscuit dough
- Shredded cheddar cheese: Melts well and delivers bold flavor use sharp cheddar for best results
- Grated Parmesan cheese: Adds a nutty finish choose freshly grated if possible
- Fresh parsley: Brightens up the garnish optional but adds lovely color and freshness
Instructions
- Preheat the Oven and Prepare the Pan:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Grease a standard 12-cup muffin tin thoroughly or line with paper liners to prevent sticking.
- Sauté Onion and Garlic:
- In a large skillet melt the butter over medium heat. Add the chopped onion and minced garlic. Stir gently as they cook for around three minutes until the onion appears translucent and the aroma is mellow and fragrant.
- Thicken the Sauce:
- Sprinkle the flour evenly into the skillet and stir to coat the onions and garlic. Stir and cook for about one minute to remove the raw flour taste. Slowly begin whisking in the milk and chicken broth a splash at a time stirring constantly. Let the mixture simmer and thicken for two to three minutes until it resembles a creamy gravy.
- Add Chicken and Vegetables:
- Tip the diced or shredded chicken into the skillet along with the frozen vegetable mix. Sprinkle in the dried thyme salt and black pepper. Stir until everything is coated and heated through. Let simmer gently for two to three minutes then remove from heat and allow to cool just until warm to avoid wilting the dough.
- Shape Biscuit Muffin Shells:
- Separate your biscuit dough into 12 even sections. Flatten each piece with your hands or a rolling pin creating a round disk. Press each disk firmly into the bottom and up the sides of each muffin cup making little dough bowls.
- Fill and Top the Muffins:
- Spoon about two tablespoons of your cooled chicken mixture into each biscuit shell aiming for an even distribution. Sprinkle a generous layer of shredded cheddar cheese on top of each muffin then add a smaller pinch of grated Parmesan.
- Bake to Perfection:
- Place the muffin tin in the hot oven and bake for twenty to twenty-five minutes. The biscuits should puff up, turn golden brown, and the cheese should become bubbly and lightly browned.
- Cool and Garnish:
- Remove the tin from the oven and let the muffins rest for at least five minutes. Carefully lift each muffin out of the pan. Sprinkle with fresh chopped parsley if desired for a fresh finishing touch.
Save to Pinterest I have a soft spot for the cheddar cheese topping which crisps up into the dreamiest golden layer. These muffins always remind me of winter evenings when we would all gather in the kitchen, sneaking cheesy bites straight from the tin.
Storage Tips
Store cooled muffins in a sealed container in the refrigerator for up to three days. To reheat, warm them in the oven at 325 degrees until heated through or microwave in short bursts. For longer storage, cool completely and freeze individually. Thaw overnight in the fridge or warm from frozen in the oven wrapped in foil to retain moisture.
Ingredient Substitutions
Swap turkey for chicken if you have leftovers after a holiday. Use a vegetarian chicken substitute and vegetable broth to make this meat-free. If you don't have fresh parsley, a sprinkle of dried herbs like thyme or Italian blend on top works well for garnish. For a lighter meal, use reduced fat cheese or your favorite dairy-free alternatives.
Serving Suggestions
Pair these pot pie muffins with a crisp green salad or a warm bowl of tomato soup for a wholesome meal. They also make fantastic lunchbox additions or hearty snacks for game days. For a brunch spread, serve alongside fresh fruit and a big jug of iced tea or lemonade.
Cultural and Seasonal Notes
Inspired by traditional American chicken pot pie, this muffin version brings homey flavor in a modern, easy-to-hold format. Swapping pie crust for biscuit dough gives you that classic comfort taste without time-consuming pastry work. In colder months I sometimes add steamed butternut squash or extra garlic for an extra boost of warmth and comfort.
Save to Pinterest Cheesy Garlic Chicken Pot Pie Muffins will make everyone request seconds. Save a batch in the freezer for nights when you crave homemade comfort in minutes.
Common Recipe Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well as a convenient substitute for cooked chicken breast.
- → What vegetables can I add to the filling?
Peas, carrots, and corn are classic choices, but feel free to customize with your favorite mixed vegetables.
- → Is homemade biscuit dough suitable for the muffin base?
Yes, homemade biscuit dough can be used for the muffin base instead of refrigerated dough.
- → Can this be made spicy?
Adding a pinch of red pepper flakes gives the muffins a pleasant spicy kick.
- → How do I ensure a golden, cheesy top?
Sprinkle cheddar and Parmesan cheese over each muffin before baking for a bubbly, golden finish.
- → How can I store leftovers?
Store cooled muffins in an airtight container in the refrigerator and reheat before serving.