Mini Chicken Pot Pie Muffins
These Mini Chicken Pot Pie Muffins combine tender chicken, vibrant vegetables, and a creamy filling all wrapped in a flaky biscuit crust. Perfect for busy weeknights or gatherings!
Servings: 12 muffins
Calories: 150kcal
Ingredients
Main Ingredients
- 2 cups cooked diced chicken Tender and juicy, the chicken serves as the hearty base.
- 1 cup frozen mixed vegetables (peas, carrots, corn) A vibrant mix that adds color and flavor.
- 1 can (10.5 oz) cream of chicken soup Binds everything together for a luxurious filling.
- 1 cup shredded cheddar cheese Adds a savory depth.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper Essential seasonings.
- 1 can (16.3 oz) refrigerated biscuit dough Provides a satisfying crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- In a large mixing bowl, combine cooked chicken, frozen vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, and season with salt and pepper.
- Open the can of biscuit dough and flatten each biscuit into a 4-inch round.
- Press each biscuit round into the prepared muffin cups to create a sturdy vessel.
- Spoon the chicken and vegetable mixture into each biscuit-lined muffin cup, filling generously but not overflowing.
Baking
- Place the muffin tin in the preheated oven and bake for 15-18 minutes until golden brown.
- Allow muffins to rest for a few minutes in the tin before removing.
- Serve warm and enjoy!
Notes
For extra flavor, consider adding fresh herbs like thyme or rosemary. The filling can be customized with your favorite vegetables.