Mini Chicken Pot Pies Muffins
“Experience the ultimate comfort food in a delightful, bite-sized package! Our Mini Chicken Pot Pies Muffins are a creative twist on a classic favorite, combining tender chicken, flaky crust, and rich, creamy filling in a convenient, individual serving. These adorable muffin-sized treats are perfect for a cozy night in, a party appetizer, or a fun twist on school lunches. With a golden-brown crust, a flavorful filling, and a touch of whimsy, these Mini Chicken Pot Pies Muffins are sure to capture hearts and taste buds alike. So why not indulge in the warmth and nostalgia of homemade chicken pot pie, now in a perfectly portable and adorable package?”
Ingredients:
- 2 cans (8 count) jumbo biscuits
- 1 can cream of chicken with herbs
- 1 cup cooked chopped or shredded chicken
- 1 cup mixed thawed veggies (peas and carrots)
- 1 can diced new potatoes, drained
- 1-2 tablespoons sour cream
- Pepper (to taste)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Spray two muffin pans with oil.
Prepare Biscuit Cups:
Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
Prepare Filling:
In a separate bowl, mix together the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
Season according to your preference.
Fill the Biscuit Cups:
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Serve:
Allow to cool slightly before serving