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Mini Chicken Pot Pie Muffins

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These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in!

Ingredients

Scale

For the Crust:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 package refrigerated biscuit dough (8 count)
  • 1/2 cup shredded cheddar cheese

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
  2. In a large bowl, mix together chicken, vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper.
  3. Flatten each biscuit and press into the muffin tin cups, forming a crust.
  4. Spoon the chicken mixture into each biscuit-lined cup. Top with shredded cheddar cheese.
  5. Bake for 15-20 minutes or until the biscuit edges are golden brown.
  6. Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/mini-chicken-pot-pie-muffins-2/