Mini Chicken Pot Pie Muffins
Serves 12
Directions
- 1Preheat oven to 375°F and grease a muffin tin.
- 2Flatten each biscuit and press into muffin cups, thin on the bottom, taller on the sides.
- 3In a bowl, mix shredded chicken, veggies, and cream of chicken soup.
- 4Season mixture lightly if desired.
- 5Spoon mixture generously into each biscuit cup.
- 6Bake for 20-22 minutes until golden and bubbly.
- 7Let cool for a few minutes, then serve.
Ingredients
- 2 cup fully cooked shredded chicken
- 2 cup frozen mixed veggies
- 10.5 oz cream of chicken soup
- 2 tube Pillsbury Grands biscuits
- black pepper (optional)
- garlic powder (optional)
- onion powder (optional)
- thyme (optional)
Equipment
muffin tinbowl
Tips
- Store-bought shredded chicken is recommended.
- Thaw frozen mixed veggies before using.
- The number of biscuit tubes needed depends on the size of the muffin tin; two tubes are used for 12 cups.
