Description
These Chicken Pot Pie Muffins are a delightful twist on the classic chicken pot pie. With a savory filling of shredded chicken, mixed veggies, and cheddar cheese all encased in a fluffy biscuit, they’re perfect for a comforting meal on busy weeknights or a savory addition to your brunch spread. Easy to make and deliciously satisfying!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- 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 well incorporated.
- Open the cans of Pillsbury biscuits and separate them. Flatten each biscuit with your hands or a rolling pin until large enough to fit into the muffin tin cups.
- Press each flattened biscuit into a muffin tin cup, forming a small bowl. Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake in the preheated oven for 15-18 minutes or until the biscuits 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
- Use rotisserie chicken to save time.
- Fresh veggies can be used instead of frozen; cook them slightly before mixing.
- Experiment with different cheeses like mozzarella or pepper jack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg