Description
Savory mini chicken pot pie muffins combine comfort and convenience in a handheld treat. Packed with tender chicken, vegetables, and creamy sauce, these delightful bites offer a perfect balance of flavors and textures you’ll crave.
Ingredients
Scale
- 2 cups (300 g) shredded chicken (rotisserie chicken works great)
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 (16 oz / 450 g) can refrigerated biscuit dough (12 biscuits)
- ½ tsp garlic powder
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley
Instructions
- Oven Preparation: Calibrate oven to 375F (190C) and coat a standard muffin tin with non-stick spray or protective liners.
- Filling Composition: Merge shredded chicken, mixed vegetables, cream of chicken soup, seasonings, salt, and pepper into a harmonious, well-integrated mixture ensuring even distribution of ingredients.
- Dough Transformation: Stretch biscuit dough into precise 4-inch circular bases, maintaining consistent thickness and smooth peripheral edges for optimal muffin formation.
- Dough Placement: Gently press dough circles into muffin compartments, creating sturdy vessel-like cups that ascend the tin’s interior walls, establishing a robust foundation for the filling.
- Filling Assembly: Carefully spoon the chicken mixture into each biscuit cup, distributing contents uniformly while avoiding excessive filling to prevent potential overflow during baking.
- Baking Process: Position muffin tin in preheated oven, baking for 15-18 minutes until shells achieve a rich golden-brown complexion, indicating complete culinary transformation.
- Cooling and Presentation: Allow mini pot pies to stabilize for 5 minutes post-baking, then delicately extract from tin and garnish with fresh parsley for a vibrant, herbaceous accent, serving while warmth and flavor remain optimal.
Notes
- Prevent Soggy Bottoms: Spray muffin tin generously with non-stick spray and consider pre-baking biscuit dough for 2-3 minutes to create a more robust base that resists moisture.
- Manage Filling Consistency: Drain vegetables thoroughly and use room temperature chicken to avoid excess liquid that could make muffins mushy or difficult to remove.
- Control Portion Size: Don’t overfill muffin cups; leave about 1/4 inch space at the top to allow proper rising and prevent messy spillovers during baking.
- Customize for Dietary Needs: Swap cream of chicken soup with Greek yogurt or dairy-free alternatives for lactose-intolerant guests, and use gluten-free biscuit dough for celiac-friendly version.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg