If you’re looking for a fun and delicious twist on a classic comfort food, then you’re in for a treat with these Chicken Pot Pie Muffins! Imagine the warm, savory goodness of traditional chicken pot pie, but in a perfectly portable muffin form—ideal for lunchboxes, quick dinners, or even a cozy night in. These delightful muffins are not only easy to make but also packed with flavor and wholesome ingredients that your family will love. Ready to impress your taste buds and elevate your mealtime? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package refrigerated biscuit dough
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your muffins bake evenly and thoroughly.
- Gather all your ingredients: 2 cups of shredded cooked chicken, 1 cup of frozen mixed vegetables, 1 can (
- 5 oz) of cream of chicken soup, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 package of refrigerated biscuit dough, and salt and pepper to taste.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until all ingredients are evenly mixed and coated with the soup.
- Open the package of refrigerated biscuit dough and separate the dough into individual biscuits. You should have about 10-12 biscuits, depending on the brand.
- Grease a muffin tin with cooking spray or butter to prevent the muffins from sticking. You will need to prepare 12 muffin cups.
- Take each biscuit and flatten it slightly with your hands or a rolling pin. You want to create a small disc that will line the bottom and sides of each muffin cup.
- Place the flattened biscuit dough into each muffin cup, pressing it gently against the sides to create a small cup for the filling.
- Once all the muffin cups are lined with biscuit dough, spoon the chicken and vegetable mixture evenly into each cup, filling them about three-quarters full.
- Take the remaining biscuit dough and flatten it into small discs to create lids for the muffins. Place one disc on top of each filled muffin cup.
- Optional: If desired, you can brush the tops of the biscuit lids with a little melted butter and sprinkle some additional garlic powder or herbs for extra flavor.
- Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool for a few minutes before carefully removing them from the tin.
- Serve warm and enjoy your delicious Chicken Pot Pie Muffins!
Tips
- Prep Ahead: To save time, you can prepare the chicken and mixed vegetables in advance. Shredded rotisserie chicken works great for a quick option!
- Customize Your Filling: Feel free to add your favorite vegetables or even some herbs like thyme or rosemary to elevate the flavor profile.
- Perfect Biscuit Dough: When flattening the biscuit dough, try to make the discs slightly larger than the muffin cups to ensure a good seal and coverage.
- Watch the Bake Time: Keep an eye on the muffins as they bake; ovens can vary. You want the tops to be golden brown and the filling to be bubbly.
- Serve with a Side: These muffins pair wonderfully with a simple side salad or some steamed veggies for a complete meal.
- Storage Tips: Leftover muffins can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
