Mini Chicken Pot Pie Muffins

How to Make Mini Chicken Pot Pie Muffins

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick cooking spray.

Step 2: Prepare the Biscuit Dough

1. Separate the biscuits and cut each biscuit in half horizontally, so you have thinner layers.
2. Press each biscuit half into a muffin cup, spreading it out along the bottom and up the sides to create a small “cup” shape.

Step 3: Make the Filling

1. In a mixing bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, and shredded cheese.
2. Season with salt, pepper, and any optional spices like garlic powder or Italian seasoning. Mix until everything is well combined.

Step 4: Fill the Muffin Cups

1. Spoon the chicken mixture into each biscuit cup, filling them generously.
2. If desired, sprinkle a little extra cheese on top of each muffin for added cheesy goodness.

Step 5: Bake

1. Bake in the preheated oven for 12-15 minutes, or until the biscuit cups are golden brown and the filling is heated through.
2. Let them cool slightly before removing them from the muffin tin. Serve warm and enjoy!

Tips and Variations

• Swap the Soup: If you prefer, use cream of mushroom or cream of celery soup for a different flavor profile.
• Add Fresh Herbs: Sprinkle fresh chopped parsley or thyme on top of the muffins before serving for a hint of freshness.
• Make It Cheesy: Add a sprinkle of Parmesan or a bit more shredded cheddar on top of each muffin before baking for extra cheesy flavor.
• Use Different Fillings: This recipe is very versatile. Swap in diced ham, cooked turkey, or even ground beef to switch things up.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 5-7 minutes or in the microwave for about 20 seconds until warmed through.