Description
These Mini Chicken Pot Pie Muffins are a delightful and convenient twist on the classic comfort food. Featuring tender shredded chicken, mixed vegetables, and creamy sauce baked inside crispy biscuit dough cups, they make a perfect kid-friendly dinner or easy meal prep option. With cheesy topping and a golden crust, these muffins are delicious served warm and garnished with fresh parsley.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Crust and Topping
- 1 tube refrigerated biscuit dough (8-count)
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F and lightly grease a standard muffin tin to prevent sticking.
- Mix Filling: In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, black pepper, and salt. Stir until evenly mixed.
- Prepare Biscuit Crusts: Separate the biscuit dough into individual pieces. Flatten each piece into a 4-inch round, then press each round firmly into the bottom and up the sides of the muffin cups to form a crust.
- Fill and Top: Spoon the chicken and vegetable mixture evenly into each biscuit-lined cup. Sprinkle shredded cheddar cheese on top of each if using.
- Bake: Place the muffin tin in the oven and bake for 15–18 minutes or until biscuits are golden brown and fully cooked through.
- Cool and Serve: Allow the mini pot pies to cool slightly before carefully removing them from the muffin tin. Garnish with chopped parsley if desired and serve warm.
Notes
- These mini pot pies freeze well, making them excellent for meal prep or packed lunches.
- Using rotisserie chicken can save prep time and add extra flavor.
- For a lighter version, substitute light cream of chicken soup and reduced-fat cheddar cheese.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
