Best Recipes for 18 Savory Pot Pie Muffin Ideas

Pot pie muffins are the perfect answer to the age-old question: ‘What can I make that is hearty, comforting, and portable?’ Forget soggy sandwiches! These individual savory pastries transform the classic dinner dish into grab-and-go comfort, fitting perfectly among the best simple lunch recipes that aren’t sandwiches. This recipe is a foundational favorite. While these muffins are quick, if you are looking for even more ways to accelerate your weeknight cooking, check out these great time-saving Chicken & Dumpling Shortcuts.

Ingredients:

* 1 cup cooked, shredded chicken

* 1 cup mixed frozen peas and carrots

* ½ cup creamy chicken soup base or gravy

* 1 tsp dried thyme

* 1 package refrigerated pie crusts, cut into circles

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

2. Mix chicken, vegetables, soup base, and thyme in a bowl.

3. Line each muffin cup with a pie crust circle, gently pressing up the sides.

4. Spoon filling into the crusts.

5. Top with a small dough circle or strips. Crimp edges.

6. Bake for 18-20 minutes until crust is golden brown.

Prep/Cook Time & Servings: 35 minutes; Makes 12 muffins.

Capture the deep, luxurious flavor of French stew in a small package. These miniature versions capture the rich, decadent, hearty flavors found in the best Instant Pot Beef Stews but bake much faster.

Ingredients:

* 1 cup cubed cooked beef (stew meat or short rib)

* ¼ cup sliced mushrooms

* 2 Tbsp pearl onions

* ½ cup rich beef gravy or demi-glace, seasoned with red wine

* Puff pastry sheets, cut into squares

Instructions:

1. Thaw and cut puff pastry into large squares.

2. Mix beef, mushrooms, onions, and gravy.

3. Press pastry squares into muffin tins.

4. Fill each with the beef mixture.

5. Top with a small, decorative pastry shape (like a star or small circle).

6. Bake at 400°F (200°C) for 15 minutes until puffed and golden.

Prep/Cook Time & Servings: 40 minutes; Makes 10 muffins.

A Mediterranean twist, replacing the traditional creamy base with robust cheese and herbs. This is a flavorful vegetarian option.

Ingredients:

* 1 cup frozen spinach, thawed and squeezed dry

* ½ cup crumbled feta cheese

* ¼ cup chopped sun-dried tomatoes (oil packed)

* 2 Tbsp beaten egg or cream cheese for binder

* Shortcrust pastry dough

Instructions:

1. Combine spinach, feta, sun-dried tomatoes, and egg/cream cheese.

2. Line muffin cups with dough.

3. Fill with the spinach mixture.

4. Bake at 375°F (190°C) for 15-18 minutes until the crust is crisp and the filling is set.

Prep/Cook Time & Servings: 30 minutes; Makes 12 muffins.

A perfect blend of smoky, sweet BBQ pork filling topped with a crunchy, tangy slaw instead of a traditional crust.

Ingredients:

* 1 cup shredded BBQ pulled pork (pre-cooked)

* 1 Tbsp sweet mustard BBQ sauce (extra)

* Refrigerated biscuit dough (flaky style)

* For topping: Creamy coleslaw (added post-bake)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Press biscuit dough into the bottom and sides of muffin cups.

3. Mix pork with the extra BBQ sauce and fill the biscuit cups.

4. Bake for 15-17 minutes until biscuits are golden brown.

5. Let cool slightly, then top generously with cold coleslaw before serving.

Prep/Cook Time & Servings: 35 minutes; Makes 8 muffins.

A fun, playful twist on stadium food. The base is the dough, the filling is the chili and hot dog, topped with cheese.

Ingredients:

* 1 cup prepared beef chili (thickened)

* 1 hot dog, sliced into ¼ inch rounds

* ½ cup shredded cheddar cheese

* Cornbread batter or pie crust dough

Instructions:

1. If using dough, line the cups. If using cornbread, pour a thin layer into the cups.

2. Add a spoonful of chili and 2-3 hot dog slices.

3. Top with a generous pinch of cheddar cheese.

4. Bake at 400°F (200°C) for 15 minutes (or 20 if using cornbread batter).

Prep/Cook Time & Servings: 30 minutes; Makes 12 muffins.

A bright, herby pot pie perfect for using up holiday leftovers. The lemon cuts through the richness, creating a light yet satisfying meal.

Ingredients:

* 1 cup cooked turkey, diced

* ½ cup cooked wild rice

* ¼ cup creamy sauce (béchamel or light gravy)

* 1 tsp fresh rosemary, minced

* Zest of ½ lemon

* Pie crust dough

Instructions:

1. Mix all filling ingredients together.

2. Line muffin cups with dough, fill, and top with small dough circle.

3. Brush tops with an egg wash for shine.

4. Bake at 375°F (190°C) for 18 minutes.

Prep/Cook Time & Servings: 35 minutes; Makes 10 muffins.

All the iconic flavor of sautéed onions, peppers, steak, and gooey cheese, contained in a golden muffin crust.

Ingredients:

* 1 cup thinly sliced cooked steak (ribeye or sirloin)

* ½ cup sliced onions and bell peppers, sautéed

* ½ cup cheese wiz or provolone sauce

* Pizza dough or refrigerated crescent roll dough

Instructions:

1. Combine steak, vegetables, and cheese sauce.

2. Line muffin cups with dough, ensuring the edges slightly overlap.

3. Fill generously.

4. Bake at 375°F (190°C) for 15 minutes, until bubbly and the crust is golden.

Prep/Cook Time & Servings: 30 minutes; Makes 12 muffins.

The ultimate comfort breakfast, redesigned for portability. Use store-bought biscuits for maximum speed.

Ingredients:

* 1 cup thick breakfast sausage gravy

* Refrigerated biscuit dough (8 count)

* Pinch of black pepper

Instructions:

1. Flatten biscuits and press one into the bottom and sides of each muffin cup.

2. Fill cups almost to the top with warmed sausage gravy.

3. Bake at 400°F (200°C) for 12-15 minutes until biscuits are cooked through and golden.

Prep/Cook Time & Servings: 25 minutes; Makes 8 muffins.

A light seafood option. The buttery, garlicky sauce replaces heavy gravy, offering brightness and elegance.

Ingredients:

* 1 cup cooked small shrimp, chopped

* 3 Tbsp butter, melted

* 2 cloves garlic, minced

* 1 Tbsp lemon juice

* Pinch of red pepper flakes and parsley

* Pre-made puff pastry shells (or sheets)

Instructions:

1. Sauté shrimp briefly with butter, garlic, lemon, and seasonings.

2. Line muffin cups with puff pastry.

3. Fill with shrimp mixture and brush tops with remaining butter.

4. Bake at 400°F (200°C) for 14 minutes.

Prep/Cook Time & Servings: 25 minutes; Makes 9 muffins.

A robust, flavorful vegan filling using Indian-inspired spices and creamy coconut milk to replace the dairy base.

Ingredients:

* 1 cup canned chickpeas, rinsed

* ½ cup diced boiled potatoes

* ½ cup vegetable broth mixed with 1 Tbsp cornstarch

* 1 Tbsp curry powder and 1 tsp ginger paste

* Vegan pie crust dough or phyllo pastry

Instructions:

1. Sauté ginger and curry powder. Add broth mixture, chickpeas, and potatoes.

2. Simmer until thickened.

3. Line muffin cups with vegan dough, fill, and cover.

4. Bake at 375°F (190°C) for 20 minutes.

Prep/Cook Time & Servings: 45 minutes; Makes 10 muffins.

A classic pub flavor, using stout beer to deepen the beef gravy base. Requires highly seasoned, tender beef.

Ingredients:

* 1 cup diced cooked steak

* ½ cup rich gravy fortified with ¼ cup stout beer

* 1 Tbsp Worcestershire sauce

* Shortcrust pastry dough

Instructions:

1. Combine steak and thickened stout gravy mixture.

2. Line and fill muffin cups.

3. Cover with dough tops, crimping well.

4. Bake at 390°F (195°C) for 17 minutes.

Prep/Cook Time & Servings: 35 minutes; Makes 12 muffins.

The universally loved flavors of ranch dressing, salty bacon, and chicken breast combined into a savory muffin.

Ingredients:

* 1 cup cooked, shredded chicken

* ¼ cup cooked, crumbled bacon

* ½ cup cream cheese, softened

* 2 Tbsp ranch seasoning powder

* Puff pastry dough

Instructions:

1. Mix chicken, bacon, cream cheese, and ranch seasoning until creamy.

2. Line muffin cups with puff pastry squares.

3. Fill with the chicken mixture.

4. Bake at 400°F (200°C) for 15 minutes.

Prep/Cook Time & Servings: 30 minutes; Makes 10 muffins.

Inspired by a hot deli sandwich, this filling uses melted Swiss and Dijon mustard for a sharp, savory bite.

Ingredients:

* 1 cup diced smoked ham

* ½ cup shredded Swiss cheese

* 2 Tbsp Dijon mustard

* 1 Tbsp heavy cream (optional binder)

* Refrigerated crescent rolls

Instructions:

1. Unroll crescent rolls and separate triangles. Press two triangles together for each cup.

2. Mix ham, Swiss, Dijon, and cream.

3. Fill dough-lined cups.

4. Bake at 375°F (190°C) for 14 minutes.

Prep/Cook Time & Servings: 25 minutes; Makes 8 muffins.

For fans of spice, this filling combines hot buffalo sauce with cooled chicken and sharp blue cheese crumbles.

Ingredients:

* 1 cup shredded chicken tossed in buffalo sauce

* ¼ cup blue cheese crumbles

* 1 Tbsp butter, melted

* Pie crust dough or refrigerated pizza dough

Instructions:

1. Mix seasoned chicken and blue cheese.

2. Line muffin cups with dough.

3. Fill, and top with a small dough circle.

4. Brush tops with melted butter and bake at 385°F (195°C) for 16 minutes.

Prep/Cook Time & Servings: 30 minutes; Makes 10 muffins.

A delicious mashup of Mexican and American comfort food. It captures the meaty, savory base of a Shepherd’s Pie but in a crunchy crust.

Ingredients:

* 1 cup cooked ground beef, seasoned with taco mix

* ½ cup thick queso or cheddar cheese sauce

* 2 Tbsp chopped pickled jalapeños (optional)

* Cornbread or refrigerated biscuit dough

Instructions:

1. Press dough into muffin cups.

2. Layer beef mixture, a spoon of queso, and jalapeños if desired.

3. Bake at 375°F (190°C) for 15 minutes.

4. Serve topped with sour cream or salsa.

Prep/Cook Time & Servings: 30 minutes; Makes 12 muffins.

Reimagining the creamy, cheesy classic soup as a dense, satisfying filling, encased in a buttery crust.

Ingredients:

* 1 cup steamed broccoli florets, chopped

* ½ cup extra sharp cheddar cheese, shredded

* ¼ cup thick cream base (like a roux or condensed cream soup)

* Pinch of nutmeg

* Pie crust dough

Instructions:

1. Mix all filling ingredients.

2. Line muffin cups with dough, fill, and cover with dough lids.

3. Score the tops slightly.

4. Bake at 375°F (190°C) for 18 minutes.

Prep/Cook Time & Servings: 35 minutes; Makes 10 muffins.

A hearty, robust filling inspired by Italian sausage and bean stew, perfect for chilly weather.

Ingredients:

* 1 cup cooked Italian sausage, crumbled

* ½ cup canned white beans (cannellini), rinsed

* ½ cup tomato-based savory sauce

* 1 tsp dried sage

* Pizza dough or store-bought pastry

Instructions:

1. Combine sausage, beans, sauce, and sage.

2. Line muffin cups with dough, fill, and crimp closed.

3. Bake at 380°F (195°C) for 16 minutes.

Prep/Cook Time & Servings: 30 minutes; Makes 12 muffins.

An exotic and complex flavor profile featuring tender lamb, apricots, and traditional tagine spices like cumin and cinnamon.

Ingredients:

* 1 cup diced, cooked lamb (seasoned with tagine spices)

* ¼ cup chopped dried apricots

* ¼ cup thickened lamb broth (or tomato paste base)

* 2 Tbsp chopped cilantro

* Puff pastry dough

Instructions:

1. Mix all filling ingredients.

2. Line muffin cups with puff pastry squares, fill, and fold corners over the top slightly (open-faced style).

3. Bake at 400°F (200°C) for 15 minutes.

Prep/Cook Time & Servings: 35 minutes; Makes 9 muffins.