Description
Comfort meets creativity in these mini chicken pot pies muffins, tucking hearty filling into perfectly portioned pastry shells. Savory chicken, tender vegetables, and creamy sauce nestle inside golden-brown crusts, promising a delightful bite you’ll crave again and again.
Ingredients
Scale
Primary Protein:
- 1 cup cooked chopped or shredded chicken
- 1 can cream of chicken with herbs
Vegetables and Starch:
- 1 cup mixed thawed vegetables (peas and carrots)
- 1 can diced new potatoes, drained
Binding and Additional Ingredients:
- 2 cans (8 count) jumbo biscuits
- 1–2 tablespoons sour cream
- Pepper (to taste)
Instructions
- Prepare the oven by heating to 375°F (190°C) and generously coat two muffin trays with cooking spray to prevent sticking.
- Gently stretch each refrigerated biscuit, pressing them into the muffin cavities to create cup-shaped shells with slightly elevated edges.
- Create the filling by combining cream of chicken soup, dried herbs, shredded rotisserie chicken, frozen vegetable medley, diced potato chunks, tangy sour cream, and freshly cracked black pepper in a mixing bowl.
- Thoroughly blend the filling ingredients, ensuring even distribution of chicken and vegetables throughout the mixture.
- Carefully distribute the savory filling into each biscuit-lined muffin cup, filling them almost to the brim for maximum flavor.
- Transfer the muffin trays to the preheated oven and bake for 20-25 minutes, watching for a rich golden-brown color on the biscuit edges and ensuring the filling is piping hot.
- Remove from the oven and let the mini pot pie muffins rest for a few minutes to stabilize their structure and prevent burning.
Notes
- Use refrigerated biscuit dough for a quick and easy shortcut, ensuring the dough is not too cold when pressing into muffin cups to prevent cracking.
- Customize vegetable mix based on personal preference or seasonal availability, chopping vegetables into small, uniform pieces for even cooking and better texture.
- Make these pot pie muffins ahead of time and reheat in the oven for 5-10 minutes to maintain crispy edges and prevent soggy bottoms.
- For a lighter version, swap cream of chicken soup with Greek yogurt and use rotisserie chicken or leftover grilled chicken to reduce preparation time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg