Looking for a convenient and mouthwatering dish that’s perfect for any occasion? These Mini Chicken Pot Pie Muffins are the answer. Combining the classic flavors of chicken pot pie with the convenience of muffin-sized portions, this recipe is sure to become a favorite in your household. Whether you’re hosting a party, packing a lunch, or simply craving a comforting meal, these mini pot pies are guaranteed to satisfy.
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) and 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.
Serving and Storage Tips:
- Serve the mini chicken pot pies hot or warm for the best flavor and texture.
- Garnish with fresh herbs like parsley or thyme for a pop of color and added freshness.
- Pair with a side salad or steamed vegetables for a complete and balanced meal.
- Consider serving alongside dipping sauces such as barbecue sauce, ranch dressing, or hot sauce for extra flavor.
These Mini Chicken Pot Pie Muffins are not only delicious but also versatile. Whether you’re making them for a party, a family dinner, or meal prep for the week, they’re sure to impress. So, gather your ingredients and get ready to enjoy a delightful culinary experience with these tasty treats!