Description
These Mini Chicken Pot Pie Muffins are a delightful twist on the classic pot pie, served in individual, portable portions. With a flaky biscuit crust and a savory chicken and vegetable filling, these mini pot pies are perfect for snacking or as a fun appetizer.
Ingredients
Chicken Filling:
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup frozen peas
- 1½ cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon garlic powder
- Salt and pepper to taste
Biscuit Crust:
- 1 can refrigerated biscuit dough (8-count, large biscuits)
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin. In a skillet, sauté onion and carrots. Add peas, chicken, cream of chicken soup, garlic powder, salt, and pepper. Cook briefly and set aside.
- Prepare Biscuit Cups: Cut each biscuit in half, flatten, and press into muffin tin cups to form shells. Fill each with chicken mixture and top with cheddar cheese.
- Bake: Bake for 15–18 minutes until golden brown. Cool before serving.
Notes
- Rotisserie chicken works great for this recipe.
- You can freeze baked muffins and reheat for a quick meal or snack.
