Mini Chicken Pot Pies Muffins
Ingredients:
2 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1 cup shredded cheddar cheese
1 can (16.3 oz) refrigerated biscuit dough
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Cooking spray
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Spray a muffin tin with nonstick cooking spray.
Prepare the Chicken Mixture:
In a large bowl, combine the shredded chicken, cream of chicken soup, frozen mixed vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well-combined.
Prepare the Biscuits:
Open the biscuit dough can, and separate each biscuit. Flatten each biscuit slightly with your hands, then press it into the bottom and up the sides of each muffin cup in the tin.
Fill the Muffin Cups:
Spoon the chicken mixture into each biscuit cup, filling them generously.
Bake:
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Cool and Serve:
Allow the mini pot pies to cool in the muffin tin for a few minutes before removing them.
Serve warm and enjoy!
Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes
Kcal: Approx. 180 per muffin | Servings: 8-10 mini pot pies