Description
These Mini Chicken Pot Pie Muffins are a fun and delicious twist on the classic comfort food. Perfectly portioned and easy to make, they’re ideal for appetizers, snacks, or family dinners.
Ingredients
Units
Scale
Makes 12 muffins:
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For the filling:
- 2 cups (300 g) cooked shredded chicken (rotisserie chicken works great)
- 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
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For the muffins:
- 1 (16 oz / 450 g) can refrigerated biscuit dough (12 biscuits)
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Optional garnish:
- Chopped fresh parsley
Instructions
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Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with muffin liners.
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Prepare the filling:
- In a medium bowl, mix the shredded chicken, thawed vegetables, cream of chicken soup, garlic powder, salt, and pepper until well combined.
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Prepare the biscuit dough:
- Separate the biscuit dough into 12 pieces. Flatten each piece with your hands or a rolling pin to create a 4-inch circle.
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Assemble the muffins:
- Press each biscuit circle into a muffin cup, making sure it comes up the sides to form a cup.
- Spoon about 2 tablespoons of the chicken filling into each biscuit cup.
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Bake the muffins:
- Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and cooked through.
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Serve:
- Allow the muffins to cool in the pan for 5 minutes before carefully removing them. Garnish with chopped parsley if desired and serve warm.
Notes
- For extra flavor, add shredded cheddar cheese to the filling or sprinkle it on top before baking.
- These can be prepared ahead of time and reheated in the oven or microwave.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.