Mini Chicken Pot Pie Muffins

Introduction

If you’re looking for a bite-sized twist on a classic comfort dish, mini chicken pot pie muffins are your answer. These delightful muffins combine the rich, creamy flavors of chicken pot pie with the convenience of a grab-and-go snack. Perfect for parties, weeknight dinners, or meal prep, this recipe is sure to become a family favorite.

Ingredients

To make these delicious muffins, you’ll need:

• 1 cup cooked, shredded chicken
• 1 cup frozen mixed vegetables (carrots, peas, and corn)
• ½ cup cream of chicken soup
• ½ cup shredded cheddar cheese
• 1 can refrigerated biscuit dough
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: chopped parsley for garnish

How to Make Mini Chicken Pot Pie Muffins

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Prepare the filling: Mix the shredded chicken, frozen vegetables, cream of chicken soup, and cheese in a bowl. Season with garlic powder, salt, and pepper.
3. Shape the dough: Flatten each biscuit and press it into the muffin tin, creating a cup shape.
4. Fill the cups: Spoon the chicken mixture into the biscuit cups, filling them just to the top.
5. Bake: Place the tray in the oven and bake for 15-20 minutes, or until the biscuits are golden brown.
6. Cool and serve: Allow the muffins to cool slightly before serving. Garnish with parsley if desired.

Tips for Perfect Mini Chicken Pot Pie Muffins

• Use pre-cooked chicken to save time. Rotisserie chicken works well.
• Do not overfill the biscuit cups to avoid spillage during baking.
• Customize the filling: Add mushrooms, diced potatoes, or your favorite herbs for extra flavor.

Variations and Add-Ins to Try

• Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the filling.
• Vegetarian Option: Replace chicken with tofu or a medley of mushrooms and skip the cream of chicken soup.
• Cheesy Delight: Experiment with different cheeses like mozzarella, Parmesan, or Gouda.

Can Mini Chicken Pot Pie Muffins Be Made Ahead?

Yes! You can assemble the muffins ahead of time and refrigerate them for up to 24 hours before baking. Alternatively, bake them in advance and reheat them in the oven or microwave when ready to serve.

Storing and Reheating Mini Chicken Pot Pie Muffins

• Storage: Place the muffins in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm them in a 350°F oven for 5-7 minutes or microwave for 1-2 minutes until heated through.

Mini Chicken Pot Pie Muffins for Kids’ Lunches

These muffins are a hit with kids! Their portable size and delicious taste make them an excellent option for school lunches. Pack them alongside some fruit and a drink for a balanced meal.

Pairing Mini Chicken Pot Pie Muffins with Side Dishes

For a complete meal, serve the muffins with:

• A crisp green salad
• Mashed potatoes
• A warm bowl of tomato soup

Conclusion

Mini chicken pot pie muffins are a versatile and satisfying dish that works for any occasion. Try them out and let your creativity shine with variations to suit your taste buds. For more delicious comfort food recipes, check out our chicken recipes. For additional baking tips, visit Food Network’s baking guide.

FAQs