Chicken Pot Pie Muffins

There’s something incredibly comforting about the smell of Chicken Pot Pie Muffins wafting through the kitchen. This recipe has a special place in my heart, and I’m so excited to share it with you! It’s a delightful twist on a classic dish, turning a beloved comfort food into a convenient, hand-held treat. Perfect for busy weeknights or as a savory addition to your brunch spread, these muffins are anything but boring!

Ingredients

• 2 cups cooked, shredded chicken
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon thyme
• 1/2 tablespoon basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 cans (10 oz) Pillsbury biscuits

How to Make Chicken Pot Pie Muffins

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray. This helps ensure our muffins come out easily and are perfectly golden!

Step 2: Mix the Filling

In a large bowl, combine the shredded chicken, cream of chicken soup, frozen mixed veggies, shredded cheddar cheese, thyme, basil, onion powder, and garlic salt. Mix until everything is well incorporated. The aroma of the herbs and spices already starts to tempt your taste buds!

Step 3: Prepare the Biscuits

Open the cans of Pillsbury biscuits and separate them. Flatten each biscuit with your hands or a rolling pin until they are large enough to fit into the muffin tin cups, with a bit of overhang to form a little crust.

Step 4: Assemble the Muffins

Press each flattened biscuit into a muffin tin cup, making sure to press them against the sides to form a small bowl. Spoon the chicken mixture into each biscuit cup, filling them generously. The more, the merrier!

Step 5: Bake to Perfection

Bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown and the filling is bubbly. The smell when these are in the oven is incredible!!

Step 6: Cool and Serve

Allow the muffins to cool in the tin for a few minutes before removing. Serve warm, and watch them disappear in no time!

Helpful Tips

• Shredded Chicken: Use a rotisserie chicken to save time or cook and shred your own chicken breasts for a homemade touch.
• Mixed Veggies: Feel free to use fresh veggies if you prefer, just make sure to cook them slightly before mixing them in.
• Cheese: Experiment with different types of cheese like mozzarella or pepper jack for a different flavor profile.

Substitutions and Variations

• Vegetarian: Substitute the chicken with cooked lentils or chickpeas and use a can of cream of mushroom soup instead.
• Spicy: Add a diced jalapeño or a dash of hot sauce to the filling for a spicy kick.
• Dairy-Free: Use a dairy-free cream soup and cheese to make this recipe suitable for those with dairy restrictions.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the filling ahead of time and store it in the refrigerator for up to two days. Assemble and bake when you’re ready.

Can I freeze these muffins?

Absolutely. Once baked and cooled, wrap the muffins individually in plastic wrap and store in a freezer-safe bag. Reheat in the oven or microwave when ready to eat.

What can I serve with Chicken Pot Pie Muffins?

They are perfect on their own, but you can serve them with a side salad or some roasted veggies for a complete meal.

Storage Instructions

Store any leftover muffins in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a quick and easy meal or snack.

More Relevant Recipes

If you loved these Chicken Pot Pie Muffins, you might also enjoy:

• Gooey Brownie Pie
• Pecan Pie Cheesecake
• No-Bake Peanut Butter Pie

These recipes offer the same comfort and convenience, perfect for sharing with family and friends. Enjoy your culinary adventures, and happy cooking!

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