Description
These Mini Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Perfectly portioned and easy to make, they are sure to become a family favorite.
Ingredients
Main Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (thawed)
- 1 (10.5 oz) can cream of chicken soup
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Additional:
- 1 can refrigerated biscuit dough (8-count)
- ½ cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin.
- Mix Filling: In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Prepare Biscuit Cups: Flatten each biscuit into a 4-inch round and press into each muffin cup, forming a cup up the sides.
- Fill and Bake: Spoon the chicken mixture into each biscuit cup, add cheddar cheese if desired, and bake for 15–18 minutes until golden and bubbly.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- Rotisserie chicken works great for this recipe.
- You can use puff pastry or pie dough as a substitute for biscuits.
- These pot pies freeze well—reheat in the oven or microwave.
