🥧🍗 Mini Chicken Pot Pie Muffins 🍗🥧

These Mini Chicken Pot Pie Muffins are a fun and easy way to enjoy the classic comfort food. Perfect for a family dinner or a party appetizer, these bite-sized pot pies are sure to be a hit.

📋 Ingredients:

  • 🥖 1 package (16.3 oz) refrigerated biscuit dough (8 large biscuits)
  • 🍗 2 cups cooked chicken, shredded
  • 🥕 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 🥛 1 can (10.5 oz) condensed cream of chicken soup
  • 🧀 1 cup shredded cheddar cheese
  • 🧂 1/2 teaspoon garlic powder
  • 🧂 1/2 teaspoon onion powder
  • 🌿 1/2 teaspoon dried thyme
  • 🌿 1/2 teaspoon dried parsley
  • 🧂 Salt and black pepper, to taste

📝 Directions:

  1. Preheat Oven:
  • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
  1. Prepare the Biscuit Dough:
  • Separate the biscuit dough into 8 biscuits. Cut each biscuit in half to make 16 pieces. Flatten each piece into a 4-inch circle and place each circle into the prepared muffin tin cups, pressing the dough into the bottom and up the sides.
  1. Prepare the Filling:
  • In a large bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, and dried parsley. Season with salt and black pepper to taste.
  1. Assemble the Muffins:
  • Spoon the chicken mixture evenly into the biscuit-lined muffin cups.
  1. Bake:
  • Bake in the preheated oven for 20-25 minutes, or until the biscuit dough is golden brown and the filling is bubbly.
  1. Cool and Serve:
  • Allow the mini chicken pot pie muffins to cool in the muffin tin for a few minutes before removing them. Serve warm.

Preparation time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Calories: 250 kcal per muffin

💡 Notes:

  • For a creamy and richer flavor, you can add 1/4 cup of heavy cream to the chicken mixture.
  • Feel free to use leftover rotisserie chicken for an easy shortcut.
  • These mini pot pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.

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