Chicken Pot Pie Muffin Tin
Chicken Pot Pie Muffin Tins are a delightful twist on classic pot pie, served in individual portions and baked in a muffin tin. Here’s a recipe for these mini pot pies:
Ingredients:
- 1 cup cooked chicken, diced (rotisserie chicken works great)
- 1/2 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1 can (10 oz) cream of chicken soup
- 1/2 cup shredded cheese (optional, for extra creaminess)
- 1 can refrigerated biscuit dough (8-count)
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, and shredded cheese (if using). Season with salt and pepper to taste.
- Preheat and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin.
- Assemble the Pot Pies:
- Take each biscuit from the can and flatten it out to about 4 inches in diameter.
- Press each flattened biscuit into a muffin cup, pressing it up the sides to create a small “bowl.”
- Spoon about 2 tablespoons of the chicken filling into each biscuit cup.
- Bake:
- Place the muffin tin in the oven and bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
- Garnish and Serve:
- Remove the mini pot pies from the muffin tin, garnish with fresh thyme or parsley if desired, and serve warm.
These are perfect for lunches, appetizers, or a fun family meal! Enjoy!
For more cooking inspiration, explore Chicken Pie Crust and Buttery Pie Crust. Browse all our recipes for more ideas.
