Muffin Tin Chicken Pot Pie
A delightful and easy-to-make chicken pot pie presented in a muffin tin, perfect for shareable, bite-sized portions.
Ingrédients
Filling Ingredients
- 1 cup shredded rotisserie chicken Use any cooked chicken if necessary.
- 1 can cream of chicken soup (10.5 oz / 298 g)
- 1 pack frozen vegetable medley (10 oz / 283 g), thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
Crust Ingredients
- 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
- 1 spray Non-stick cooking spray To ensure easy removal from the muffin tin.
Instructions
Preparation
- Gather all ingredients, ensuring everything is ready. Thaw the vegetable medley and shred the rotisserie chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly.
Baking
- Preheat your oven to 350°F (175°C).
- Lightly coat each cavity of your muffin tin with non-stick cooking spray.
- Take each biscuit dough round and gently press it into each muffin cup to form a cup shape.
- Spoon the prepared chicken and vegetable mixture evenly into each biscuit cup, filling them to the top.
- Bake for 10–15 minutes until the biscuit crusts are golden brown.
- Remove from the oven and allow to cool for a few minutes before carefully loosening the edges and removing.
Serving
- Serve the Muffin Tin Chicken Pot Pies warm and enjoy.
Notes
Allow to cool slightly before serving to make handling easier. Customize with your favorite vegetables and herbs.