Description
Enjoy the comfort of chicken pot pie in a fun, bite-sized form with these Mini Chicken Pot Pie Muffins. Perfect for appetizers, snacks, or a light meal, these muffins are filled with a creamy chicken and vegetable mixture and baked to golden perfection.
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup cooked chicken, shredded
1 can (10.5 oz) condensed cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough
1/2 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the frozen mixed vegetables to the skillet and cook until heated through, about 3-4 minutes.
Stir in the shredded chicken, condensed cream of chicken soup, garlic powder, onion powder, salt, and pepper. Cook until well combined and heated through. Remove from heat.
Separate the biscuit dough into individual biscuits. Flatten each biscuit and press it into the bottom and up the sides of each muffin cup in the prepared muffin tin.
Spoon the chicken mixture into each biscuit cup, filling them generously.
Sprinkle shredded cheddar cheese on top of each muffin.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let the muffins cool in the tin for a few minutes before removing.
Notes
These Mini Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. Easy to make and fun to eat, they are perfect for any occasion. Serve them as an appetizer, a snack, or a light meal and enjoy the delicious flavors of chicken pot pie in every bite.