Mini Chicken Pot Pie Muffins are a delightful and portable twist on the classic comfort food. They’re perfect for parties, appetizers, or a fun family meal. Here’s how you can make them:
6. **Serve:**
– Allow the mini pot pies to cool in the muffin tin for a few minutes before carefully removing them.
– Serve warm and enjoy these delicious mini chicken pot pie muffins as a snack, appetizer, or part of a meal.
**Tips:**
– **Variations:** Feel free to customize the filling with your favorite vegetables or add herbs like thyme or parsley for extra flavor.
– **Storage:** These mini pot pies can be stored in an airtight container in the refrigerator for a few days. Reheat in the oven or microwave before serving.
– **Make-Ahead:** You can assemble these ahead of time and refrigerate them until ready to bake, adjusting the baking time accordingly.
These Mini Chicken Pot Pie Muffins are sure to be a hit with family and friends alike. They combine the creamy, savory goodness of chicken pot pie filling with the convenience and portability of muffins, making them a perfect option for any occasion. Enjoy the comfort of pot pie in a bite-sized form!
Ingredients:
- – 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
- – 1 can (16.3 oz) refrigerated biscuit dough
Directions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a 4-inch round.
4. Press each flattened biscuit into a muffin cup, making sure to cover the bottom and sides.
5. Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top.
6. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
7. Allow the mini pot pies to cool in the muffin tin for a few minutes before removing and serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 250 kcal per serving | Servings: 8 servings