Mini Chicken Pot Pie Muffins

Here’s a simple and delicious recipe for Mini Chicken Pot Pie Muffins:

Ingredients:

• For the Filling:
  • 1 cup cooked chicken, diced or shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
• For the Dough:
  • 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
  • 1/4 cup all-purpose flour (for dusting)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
2. Prepare the Filling:
   • In a medium bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Prepare the Dough:
   • Open the can of biscuit dough and separate the biscuits. On a lightly floured surface, roll each biscuit into a flat round about 4-5 inches in diameter.
4. Assemble the Muffins:
   • Press each rolled-out biscuit into a muffin cup, making sure to press the dough up the sides to form a cup shape.
   • Fill each dough cup with the chicken and vegetable mixture, distributing the filling evenly among the 12 muffin cups.
5. Bake:
   • Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit dough is golden brown and cooked through.
6. Cool and Serve:
   • Allow the mini pot pies to cool in the muffin tin for a few minutes before removing. Serve warm and enjoy!

Tips:

• Optional Add-Ins: Feel free to add other ingredients like diced potatoes or mushrooms to the filling.
• Cheese: For a cheesy version, add a handful of shredded cheddar cheese to the filling mixture.
• Make Ahead: These mini pot pies can be made ahead and reheated. Store them in an airtight container in the refrigerator for up to 3 days.

Enjoy your homemade Mini Chicken Pot Pie Muffins!