Here’s a simple and delicious recipe for Mini Chicken Pot Pie Muffins:
Ingredients
- 1 cup cooked, diced chicken breast
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup frozen mixed vegetables (thawed)
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- Non-stick cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray.
- Prepare the Filling: In a mixing bowl, combine the diced chicken, condensed cream of chicken soup, thawed mixed vegetables, shredded cheddar cheese, and black pepper. Mix well until everything is evenly combined.
- Prepare the Biscuit Dough: Separate the biscuit dough into individual biscuits. Using your fingers, flatten each biscuit into a 5-inch circle.
- Assemble the Muffins:
- Press each flattened biscuit into a muffin cup, making sure to press it up the sides to create a cup shape.
- Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown and the filling is bubbly.
- Serve: Let the mini pot pies cool in the muffin tin for a few minutes before removing. Serve warm and enjoy!
Tips
- You can substitute the mixed vegetables with your favorite vegetables.
- For a creamier filling, add a little milk or cream to the chicken mixture.
- If you want to add some herbs, parsley or thyme can be great additions to the filling mixture.
Enjoy your Mini Chicken Pot Pie Muffins!
