Here’s a great recipe for Chicken Pot Pie Muffins – perfect for a savory snack or a meal on the go!
Ingredients:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- 1 1/2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with paper liners.
- Prepare the Dough:
- Take each biscuit dough and flatten it slightly with your hands.
- Press each biscuit into the muffin tin, making sure to press it down and up the sides to form a cup shape.
- Prepare the Filling:
- In a bowl, mix together the cooked chicken, thawed vegetables, condensed cream of chicken soup, garlic powder, black pepper, and a pinch of salt.
- Add the shredded cheddar cheese if you want an extra cheesy flavor.
- Fill the Muffins:
- Spoon the chicken and vegetable mixture into each biscuit cup, filling them almost to the top.
- Bake:
- Bake in the preheated oven for about 15-18 minutes, or until the biscuit dough is golden brown and cooked through.
- Serve:
- Once done, remove the muffins from the oven and let them cool slightly.
- Garnish with chopped parsley for added freshness and color (optional).
Tips:
- You can swap out the shredded chicken for turkey if desired.
- These are great for meal prep, as they store well in the fridge for a few days or can be frozen for later.
Enjoy your bite-sized chicken pot pies!
