Muffin Tin Chicken Pot Pie
A delightful, bite-sized twist on the classic chicken pot pie, these muffin tin servings are easy to prepare, customizable, and perfect for family dinners or meal prep.
Ingrédients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 can refrigerated biscuit dough
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Gather all your ingredients and shred the cooked chicken into bite-sized pieces.
- In a mixing bowl, combine the cooked chicken, frozen mixed vegetables, and cream of chicken soup. Stir well until fully mixed. Season with garlic powder, onion powder, salt, and pepper.
- Grease a muffin tin generously using cooking spray or oil to prevent sticking.
- Open the can of refrigerated biscuit dough and divide it into halves for each muffin cup.
- Press each half of the biscuit dough into the bottom and sides of the muffin cup to form a pocket.
- Spoon the chicken and vegetable mixture into each biscuit pocket, filling them generously.
- Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.
- Let the Muffin Tin Chicken Pot Pies cool for a few minutes before removing them from the muffin tin.
- Serve warm, alone or with a side salad.
Notes
For added flavor, brush the tops of the biscuit dough with melted butter before baking. You can also experiment with different vegetables or add cheese on top.