Mini Chicken Pot Pie Muffins
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots (thawed)
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough (8 biscuits)
1 tablespoon olive oil (for greasing)
Directions:
Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or non-stick spray.
In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent, about 3 minutes.
Stir in the flour and cook for 1 minute, until slightly golden.
Gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 2-3 minutes.
Add the shredded chicken, peas and carrots, thyme, rosemary, salt, and pepper. Stir to combine and cook for another 3 minutes.
Remove from heat and stir in the shredded cheddar cheese until melted.
Cut each biscuit into quarters and press them into the bottom and up the sides of each muffin cup, creating a small crust.
Spoon the chicken mixture into each biscuit-lined muffin cup.
Bake for 15-20 minutes, or until the biscuit tops are golden brown and the filling is bubbly.
Allow to cool slightly before serving.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal | Servings: 12 muffins