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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! A delicious twist on the classic pot pie, baked in a muffin tin for individual servings.

Ingredients

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For the Crust:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (8-count) cans refrigerated biscuit dough

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. In a saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in flour, salt, pepper, and celery seed until smooth.
  3. Gradually whisk in chicken broth and milk. Cook and stir until thickened and bubbly, about 5-7 minutes. Stir in chicken and frozen vegetables. Remove from heat.
  4. Press one biscuit into each muffin cup, forming a crust that goes up the sides. Fill each with chicken mixture.
  5. Bake for 15-18 minutes, or until biscuit crust is golden brown and filling is bubbly. 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-3/