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Mini Chicken Pot Pie Muffins are a delightful, handheld twist on the classic chicken pot pie. Perfectly portioned and filled with a creamy mix of chicken, vegetables, and a golden biscuit crust, these little pot pies are comforting, delicious, and easy to serve. They make a great appetizer for gatherings, a family-friendly dinner option, or even a comforting snack.
These mini muffins are super simple to make with just a few pantry staples and are endlessly versatile. You can customize the filling to suit your family’s taste or use leftover cooked chicken and vegetables to create a filling meal in no time!
Ingredients for Mini Chicken Pot Pie Muffins
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- 1 cup cooked, shredded chicken (store-bought rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1/2 cup condensed cream of chicken soup
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional: 1/2 tsp garlic powder or Italian seasoning for extra flavor
Kitchen Equipment Needed
- Muffin tin (12-cup)
- Nonstick cooking spray
- Mixing bowl
- Spoon for mixing and filling
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