🥧 Mini Chicken Pot Pie Muffins 🥧
Enjoy these bite-sized Mini Chicken Pot Pie Muffins, perfect for a quick snack or a fun dinner! These savory treats are easy to make and deliciously satisfying.
Ingredients:
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin.
- Prepare Filling: In a large bowl, mix the shredded chicken, thawed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Prepare Biscuits: Open the can of biscuit dough and separate the biscuits. Flatten each biscuit and press them into the greased muffin tin, creating a cup shape.
- Fill Muffins: Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Cool and Serve: Let the mini chicken pot pie muffins cool slightly before removing them from the muffin tin. Serve warm and enjoy!
Perfect for a quick meal or a tasty appetizer, these Mini Chicken Pot Pie Muffins are sure to be a hit! 😋
