Mini Chicken Pot Pie Muffins
These adorable muffins are filled with a creamy mixture of chicken and vegetables encased in a golden, flaky biscuit shell, perfect for any meal or gathering.
Servings: 12 muffins
Calories: 200kcal
Ingredients
For the Filling
- 2 cups cooked diced chicken Tender and juicy chicken for heartiness.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Add color and nutrients.
- 1 can (10.5 oz) cream of chicken soup Provides a creamy texture.
- 1 cup shredded cheddar cheese Rich, melty goodness.
- 1/2 tsp garlic powder For savory depth.
- 1/2 tsp onion powder
- Salt and pepper, to taste
For the Crust
- 1 can (16.3 oz) refrigerated biscuit dough For the golden flaky crust.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- In a 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 well until combined.
- Open the can of refrigerated biscuit dough and flatten each biscuit into a 4-inch round.
- Press each biscuit round into the muffin cups to form a base and sides.
- Spoon the chicken and vegetable filling into each biscuit cup.
Baking
- Bake for 15–18 minutes, or until the tops are golden brown and the filling is bubbly.
- Allow the muffins to cool in the tin for a few minutes before removing. Serve warm.
Notes
For added flavor, sauté mixed vegetables in olive oil before adding to the filling. Leftover rotisserie chicken works great too. Experiment with different cheeses and add crushed crackers or breadcrumbs on top for extra crunch.