These mini chicken pot pie muffins are a fantastic way to enjoy a comforting, homemade meal with minimal effort. They're easy to make, fun to eat, and perfect for any occasion! 😊
Mini Chicken Pot Pie Muffins
Craving the classic taste of a homemade chicken pot pie but don’t want to spend hours in the kitchen? These mini chicken pot pie muffins are the perfect solution! They pack all the flaky, creamy, and savory goodness of a traditional pot pie into a convenient, handheld size. Whether you need a quick snack, a make-ahead meal, or a crowd-pleasing appetizer, these muffins will quickly become a favorite in your kitchen.
Ingredients
- Pre-cooked shredded chicken rotisserie chicken works great!
- A can of cream of chicken soup for a rich creamy filling
- Frozen mixed vegetables peas, carrots, corn, and green beans
- Refrigerated biscuit dough to form the crust
- Seasonings like salt black pepper, and garlic powder for extra flavor
- Optional cheese for a melty cheesy twist
- Fresh parsley for garnish
Instructions
Preheat the Oven
- – Set your oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking.
Prepare the Filling
- – In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and seasonings. Stir well until everything is evenly coated.
Shape the Dough
- – Roll out the refrigerated biscuit dough and cut it into circles slightly larger than the muffin tin openings. Press each dough piece into a muffin cup, ensuring it covers the bottom and sides.
Fill the Muffins
- – Spoon a generous amount of the prepared chicken mixture into each dough cup. If you’re adding cheese, sprinkle a bit on top for extra flavor.
Bake to Perfection
- – Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until the dough is golden brown and cooked through.
Cool and Serve
- – Let the muffins cool for about 5 minutes before carefully removing them from the tin. Garnish with fresh parsley for a pop of color and serve warm.
