Easy Mini Chicken Pot Pie Muffins Recipe for Families
Mini Chicken Pot Pie Muffins: Bite-Sized Comfort These Mini Chicken Pot Pie Muffins are the perfect combination of delicious comfort food and convenient, bite-sized portions. Packed with tender chicken, vibrant vegetable
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Easy Mini Chicken Pot Pie Muffins Recipe for Families
Mini Chicken Pot Pie Muffins: Bite-Sized Comfort These Mini Chicken Pot Pie Muffins are the perfect combination of delicious comfort food and convenient, bite-sized portions. Packed with tender chicken, vibrant vegetable
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
- Take each biscuit from the package and flatten it slightly with your fingers or a rolling pin.
- Place each flattened biscuit into a greased muffin tin cup, pressing it down and along the sides to form a mini ‘pie crust’.
- Spoon the chicken and vegetable mixture evenly into each biscuit-lined muffin cup.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is heated through.
- Allow to cool slightly before removing from the muffin tin and serving.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
