Description
These Muffin Tin Chicken Pot Pies are a delicious and convenient twist on the classic comfort food. Perfectly portioned and easy to make, they are a great option for a family dinner or entertaining guests.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and grease a standard 12-cup muffin tin.
- Prepare the Crust: Press biscuit dough into each muffin cup to form a shell.
- Make the Filling: Combine chicken, vegetables, soup, cheese, olive oil, spices, and parsley in a bowl.
- Fill the Cups: Spoon the filling into each biscuit cup.
- Bake: Bake for 20-25 minutes until golden and bubbly.
- Serve: Sprinkle with parsley and serve warm.
Notes
- Substitute turkey or pie dough for variations.
- Add sour cream for a creamier filling.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg
