Description
Mini Chicken Pot Pies Muffins transform the classic comfort food into adorable, single-serving pies. Encased in flaky pastry and filled with a savory mixture of chicken, vegetables, and creamy sauce, these muffin-sized pies are perfect for snacks, appetizers, or a unique dinner option.
Ingredients
2 cans (8ct) jumbo biscuits
1 can cream of chicken with herbs
1 cup cooked chopped or shredded chicken
1 cup mixed thawed veggies (peas and carrots)
1 can diced new potatoes, drained
1–2 tablespoons sour cream
Pepper (to taste)
Instructions
Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.
Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season according to your preference.
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Allow to cool slightly before serving.
Enjoy your delicious mini chicken pot pies!
Notes
- Customize the filling according to preference or dietary needs. For a vegetarian version, substitute chicken with additional vegetables or a plant-based protein.
- Allow the filling to cool slightly before assembling to prevent the pastry from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Approximately 200 per muffin
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g