Description
Mini Chicken Pot Pie Muffins are a delightful and convenient twist on the classic comfort food. These individual-sized pot pies feature a flaky biscuit crust filled with a creamy mixture of diced chicken, mixed vegetables, and cheddar cheese, all baked to golden perfection. Perfect for a family dinner or meal prepping, these muffins combine hearty flavors with easy preparation.
Ingredients
Scale
Filling
- 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
Crust
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with non-stick cooking spray to prevent sticking and ensure easy removal of the muffins.
- Mix Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir until all ingredients are evenly incorporated to create a savory filling.
- Prepare Biscuits: Separate the refrigerated biscuit dough into individual pieces and flatten each one into a 4-inch round. Carefully press each round into the muffin tin cups, covering the bottom and sides to form the crust for each muffin.
- Assemble and Bake: Spoon the chicken and vegetable filling into each biscuit-lined muffin cup, filling each to the top. Place the muffin tin into the preheated oven and bake for 15 to 18 minutes, or until the biscuit crust is golden brown and the filling is bubbly and hot.
- Cool and Serve: Once baked, allow the mini pot pie muffins to cool in the muffin tin for a few minutes to set. Then gently remove and serve warm for a comforting and portable meal.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Frozen mixed vegetables can be replaced with fresh diced vegetables if preferred.
- Adjust seasoning with salt and pepper to taste based on your preference.
- For a crispier crust, brush the biscuit dough with a little melted butter before baking.
- These muffins can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
