Description
Mini Chicken Pot Pie Muffins are a savory, bite-sized version of the classic comfort food, perfect for snacks, appetizers, or quick meals. These muffins feature a flaky crust filled with a creamy chicken and vegetable mixture, providing all the flavors of a pot pie in a portable, easy-to-make format.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or pie crust
- 1 egg (optional, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Prepare the Filling: In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, dried thyme, salt, and pepper.
- Cut the Dough: Roll out the biscuit dough or pie crust and cut it into circles large enough to press into the muffin cups.
- Assemble: Place each dough circle into the muffin tin, pressing against the sides. Fill each muffin cup with the chicken and vegetable mixture.
- Optional Egg Wash: Brush the edges of the dough with a beaten egg to enhance browning (optional).
- Bake: Bake for 20-25 minutes, or until the crust is golden brown.
- Cool and Serve: Allow the muffins to cool slightly before removing from the tin and serving.
Notes
- Make Ahead: These muffins can be frozen before or after baking. To reheat, bake frozen muffins at 350°F (175°C) for 20-25 minutes.
- Customizable: Swap chicken for turkey or use a different mix of vegetables.
- Gluten-Free Option: Use gluten-free biscuit dough and cream of chicken soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg