If you’re craving a comforting meal with a fun twist, Mini Chicken Pot Pie Muffins are the perfect choice. These bite-sized wonders, baked in muffin tins, are filled with a creamy chicken and vegetable mixture encased in a flaky biscuit crust. Ideal for a quick dinner, party appetizers, or an easy snack, these muffins deliver all the classic flavors of a traditional chicken pot pie in a convenient, portable form.
Ingredients:
2 cups cooked chicken, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough
Directions:
Preheat Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray to prevent sticking.
Mix Filling: In a large bowl, combine the diced chicken, frozen vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
Prepare Biscuits: Separate the biscuit dough and flatten each piece into a 4-inch round. Gently press each round into a muffin cup, ensuring it covers the bottom and sides.
Assemble and Bake: Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly and hot.
Cool and Serve: Allow the muffins to cool in the tin for a few minutes before serving. This will help them set and make them easier to remove.
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FAQs:
Can I use a different type of biscuit dough for this recipe?
Yes, you can use various types of biscuit dough, such as buttermilk or flaky. Just ensure the dough is similar in thickness to the refrigerated variety used in the recipe. If using a different type of dough, the baking time might vary slightly, so keep an eye on the muffins to avoid overbaking.
Can I make these muffins ahead of time?
Absolutely! Mini Chicken Pot Pie Muffins can be made ahead and stored. To make them in advance, prepare and bake the muffins as directed, then store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven before serving to restore their crispy texture.
Can I substitute the cream of chicken soup with a different ingredient?
Yes, you can substitute the cream of chicken soup with a can of cream of mushroom soup or a homemade white sauce if you prefer. For a lighter option, consider using a low-fat or reduced-sodium version of the soup.
How can I make these muffins vegetarian?
To make Mini Chicken Pot Pie Muffins vegetarian, simply replace the cooked chicken with a plant-based protein, such as tofu or a meat substitute. You can also use vegetable broth in place of the cream of chicken soup or a vegan alternative. Ensure the biscuit dough is also vegetarian-friendly by checking the label.
Conclusion:
Mini Chicken Pot Pie Muffins are a versatile and delicious option for any meal. Whether you’re serving them as a quick dinner, a snack, or at your next gathering, these muffins are sure to impress. Enjoy the comforting flavors of chicken pot pie in a fun and convenient format with this easy recipe!
📖 Recipe:
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Mini Chicken Pot Pie Muffins
- Total Time: 33 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Mini Chicken Pot Pie Muffins are delicious, bite-sized versions of the classic chicken pot pie, perfect for quick, comforting meals. These muffins combine tender chicken, mixed vegetables, and a creamy cheese filling inside a flaky biscuit crust. Ideal for easy dinners, snacks, or party appetizers, they offer a comforting and portable twist on a beloved dish.
Ingredients
2 cups cooked chicken, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- Mix Filling: In a large bowl, combine the diced chicken, frozen vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Prepare Biscuits: Separate the biscuit dough and flatten each piece into a 4-inch round. Press each round into a muffin cup, covering the bottom and sides.
- Assemble and Bake: Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before serving.
Notes
Customize the filling with your favorite vegetables or herbs.
For a healthier version, use reduced-fat biscuit dough and low-fat cheese.
Make ahead and freeze for up to 2 months; reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizers, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal
