Mini Chicken Pot Pie Muffins
A delightful twist on a classic comfort food, these savory mini muffins combine tender chicken, vibrant vegetables, and a creamy filling, all wrapped in a flaky crust.
Servings: 12 muffins
Calories: 200kcal
Ingredients
Filling
- 2 cups cooked diced chicken Juicy and tender, providing the protein
- 1 cup frozen mixed vegetables A colorful medley of peas, carrots, and corn
- 1 can (10.5 oz) cream of chicken soup Rich and creamy, this ingredient binds everything together
- 1 cup shredded cheddar cheese Melty and tangy, elevates the dish
- 1/2 tsp garlic powder Aromatic and flavorful
- 1/2 tsp onion powder Compliments other seasonings
- to taste salt and pepper Essential for balancing flavors
Crust
- 1 can (16.3 oz) refrigerated biscuit dough Flaky and buttery, forming the perfect crust
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with cooking spray or butter.
- In a large mixing bowl, combine the cooked diced chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well mixed.
- Flatten each biscuit into a 4-inch round.
- Press each flattened biscuit round into the greased muffin cups to form a little bowl.
- Spoon the filling into each biscuit cup, filling them generously but not overfilling.
Baking
- Place the muffin tin in your preheated oven and bake for 15–18 minutes until golden brown and the filling is bubbling.
- Allow the muffins to rest in the tin for a few minutes before removing them to a cooling rack or serving plate. Enjoy warm!
Notes
Make filling ahead of time and store it in the refrigerator. Experiment with different cheese varieties and fresh or seasonal vegetables.