Description
Mini Chicken Pot Pie Muffins are a delightful and convenient twist on the classic comfort dish. These savory muffins feature a creamy chicken and vegetable filling nestled inside golden, flaky biscuit dough, baked to perfection in a muffin tin. Perfect for a tasty snack, lunch, or dinner, they’re easy to prepare and sure to please the whole family.
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
Dough
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
- Mix Filling: In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Prepare Biscuits: Separate the biscuit dough into individual pieces. Flatten each piece into approximately a 4-inch round. Press each round firmly into the bottom and up the sides of the muffin cups, forming a dough cup.
- Assemble and Bake: Spoon the prepared chicken and vegetable filling into each biscuit-lined muffin cup, filling them to the top. Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit crust is golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the mini pot pie muffins to cool in the tin for a few minutes before carefully removing and serving. Enjoy warm for the best taste and texture.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor profile.
- For a vegetarian version, replace chicken with cooked mushrooms or a plant-based protein and use vegetable-based cream soup.
- Ensure the filling is not too liquidy to prevent soggy bottoms—drain excess liquid from thawed vegetables if necessary.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
