Description
These Mini Chicken Pot Pie Muffins offer a delightful, bite-sized spin on the classic comfort dish. Featuring flaky biscuit dough filled with a creamy mixture of shredded chicken, mixed vegetables, and cheese, they are perfect for a quick weeknight dinner, party snacks, or kid-friendly lunches that everyone will enjoy.
Ingredients
Scale
For the Biscuit Cup
- 1 can refrigerated biscuit dough (8-count)
For the Filling
- 1½ cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- ½ cup cream of chicken soup
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Other
- Non-stick cooking spray
Instructions
- Prepare the Muffin Tin: Preheat your oven to 375°F (190°C) and lightly spray a muffin tin with non-stick cooking spray to prevent sticking.
- Form Biscuit Cups: Separate each biscuit from the can and press it firmly into the bottom and up the sides of each muffin cup, creating a small cup that will hold the filling.
- Mix the Filling: In a large mixing bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the ingredients are thoroughly blended and the filling is smooth and creamy.
- Fill the Biscuit Cups: Spoon the chicken mixture evenly into each prepared biscuit cup, filling them just to the top without overfilling.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the biscuit dough is golden brown and the filling is hot throughout.
- Cool and Serve: Remove the muffins from the oven and let them cool for a few minutes in the tin before carefully removing and serving warm.
Notes
- You can substitute rotisserie chicken for the shredded cooked chicken for convenience.
- To make ahead, assemble the muffins and refrigerate; bake them just before serving to maintain freshness.
- For extra flavor, sprinkle some parmesan or additional shredded cheddar cheese on top before baking.
