Chicken Pot Pie Muffins
| Prep time: | 5-10 minutes |
| Cook time: | 15-20 minutes |
| Total time: | 30 minutes |
| Servings: | 12 |
| Cuisine: | American, Entrees |
If you love Chicken Pot Pie, you’ll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!
Ingredients:
2 cups chicken *cooked/shredded
1 can cream of chicken soup
1 cup mixed veggies *frozen veggie blend is what I use
1 cup cheddar cheese *shredded
1/2 tablespoon thyme
1/2 tablespoon basil
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans refrigerated biscuits *10 oz packages
Instructions:
Preheat the oven to 400.
In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices.
Lightly grease a 12 cup muffin pan.
Place one refrigerated biscuit in each cup, pressing into the bottom so it covers up the sides as well.
Evenly spoon the pot pie mixture into each cup.
Place pan in the oven and bake for about 15-20 minutes.
Remove from oven and serve!!
Tips for the perfect Chicken Pot Pie Muffins:
*Feel free to use any leftover meat you have! Chicken, turkey, pot roast, ham, and more work great in these!
*If you don’t have access to refrigerated biscuits, try a homemade biscuit recipe!
*Change up the veggie to fit your desired taste. I have been using corn. Green Beans, carrots, etc. all work great too!
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