Description
These Mini Chicken Pot Pie Muffins offer a deliciously easy twist on the classic comfort food. Made with tender diced chicken, mixed vegetables, creamy chicken soup, and cheddar cheese all baked inside flaky biscuit dough, these bite-sized pies are perfect as a hearty snack or a quick meal.
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
Biscuit Crust
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray to prevent sticking and ensure easy removal of the muffins.
- Mix Filling: In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful filling.
- Prepare Biscuits: Separate the biscuit dough into individual pieces. Flatten each biscuit dough piece into a 4-inch round shape. Press each round firmly into the bottom and up the sides of each muffin cup to form a crust that will hold the filling.
- Assemble and Bake: Spoon the chicken mixture into each biscuit-lined muffin cup, filling them all the way to the top. Bake in the preheated oven for 15-18 minutes, or until the biscuits turn golden brown and the filling is hot and bubbly, indicating the muffins are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes. This cooling time helps the filling to set slightly and makes the muffins easier to handle before serving.
Notes
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- For a lower sodium option, use reduced-sodium soup and unsalted biscuits.
- Feel free to add herbs such as thyme or parsley for extra flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the filling.
- These muffins can be made ahead and reheated in the oven for a quick meal.
