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
