Description
These Mini Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. Perfectly portioned and easy to make, they are a great option for a quick and tasty family dinner.
Ingredients
Scale
For the filling:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1 1/2 cups cooked shredded chicken
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 1/3 cup heavy cream
For assembling:
- 1 can (8-count) refrigerated biscuit dough
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Sauté vegetables and chicken: In a skillet, sauté onions and carrots, then add peas, chicken, salt, pepper, and garlic powder. Pour in chicken broth and simmer. Stir in heavy cream until slightly thickened.
- Prepare biscuit cups: Flatten biscuit dough and press into muffin cups to form crusts. Fill each cup with chicken mixture and top with cheddar cheese.
- Bake: Bake for 15-18 minutes until golden brown. Cool before serving.
Notes
- Leftover rotisserie chicken works well in this recipe.
- For extra flavor, consider adding chopped parsley or a pinch of thyme.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
