Description
Comforting chicken pot pie muffins bring classic American comfort cuisine into a handheld, portable delight. Flaky pastry pockets filled with tender chicken, creamy sauce, and garden vegetables promise a satisfying meal packed with homestyle flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 2 cans (10 ounces) Pillsbury biscuits
- 1 cup shredded cheddar cheese
Vegetable and Soup Base:
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
Seasonings:
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
Instructions
- Prepare the oven by heating to 375°F (190°C) and thoroughly coat a muffin tin with cooking spray to prevent sticking.
- Create a hearty filling by combining shredded chicken, cream of chicken soup, frozen mixed vegetables, shredded cheddar cheese, thyme, basil, onion powder, and garlic salt in a mixing bowl, stirring until all ingredients are evenly distributed.
- Carefully separate the Pillsbury biscuits and gently flatten each one using your hands or a rolling pin, ensuring they are wide enough to line the muffin tin cups completely.
- Carefully press the flattened biscuits into each muffin cup, molding them to create a cup-like shape that will hold the filling securely.
- Generously spoon the prepared chicken mixture into each biscuit-lined cup, filling them to the brim with the flavorful blend.
- Transfer the muffin tin to the preheated oven and bake for 15-18 minutes, watching for a golden-brown biscuit exterior and a bubbling filling that indicates thorough cooking.
- Remove the muffin tin from the oven and let the chicken pot pie muffins rest for a few minutes to cool slightly, which will help them maintain their shape when removed.
- Gently extract the muffins from the tin and serve warm, allowing everyone to enjoy the delicious handheld chicken pot pie creation.
Notes
- Customize Vegetables by swapping frozen mixed veggies with fresh seasonal produce like diced bell peppers, carrots, or peas for added nutrition and flavor variety.
- Make the recipe gluten-free by using gluten-free biscuit dough and ensuring cream of chicken soup is gluten-free certified.
- Create a lighter version by using Greek yogurt instead of cream of chicken soup and reducing cheese quantity for lower-calorie alternative.
- Enhance meal prep by preparing chicken mixture in advance and storing in refrigerator for up to 2 days, which saves time during busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 50 mg