Enjoy the savory goodness of Mini Chicken Pot Pie Muffins. Perfect for a quick meal or snack, these bite-sized pies are easy to make and packed with flavor.
Introduction
Mini Chicken Pot Pie Muffins are a delightful and convenient twist on the classic comfort food. These bite-sized pies are perfect for busy weeknights, parties, or as a satisfying snack. Filled with tender chicken, mixed vegetables, and a creamy sauce, each muffin offers a burst of comforting flavors in every bite. The flaky biscuit dough forms a perfect crust, making these mini pies easy to handle and enjoy. Whether you’re looking to simplify dinner or impress guests with a fun appetizer, these Mini Chicken Pot Pie Muffins are sure to please. Let’s get started on this easy and delicious recipe!
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup cream of chicken soup
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 can (16.3 oz) refrigerated biscuit dough
Fresh parsley, chopped (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt until well combined.
Separate the biscuit dough into individual biscuits. Cut each biscuit in half and press each half into the bottom and up the sides of the prepared muffin cups to form a crust.
Spoon the chicken mixture evenly into each biscuit-lined muffin cup, filling them generously.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Remove from the oven and let the muffins cool in the pan for a few minutes before removing them to a wire rack.
Garnish with chopped parsley if desired and serve warm.
How to Prepare
Start by preheating the oven and greasing a muffin tin. Mix the cooked chicken, vegetables, soup, sour cream, cheese, and seasonings in a bowl until well blended. Separate the biscuit dough and press each half into the muffin cups to form a crust. Fill each cup with the chicken mixture and bake until golden and bubbly. Allow the muffins to cool slightly before serving, garnished with parsley if desired.
Preparation Time
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes
Servings
This recipe makes 12 mini chicken pot pie muffins.
FAQs
1. Can I use homemade biscuit dough?
Yes, you can use homemade biscuit dough. Just ensure it’s rolled out thinly enough to line the muffin cups.
2. Can I add other vegetables?
Absolutely! You can customize the filling with your favorite vegetables like broccoli, mushrooms, or bell peppers.
3. Can I make these ahead of time?
Yes, you can prepare the filling ahead of time and refrigerate it. Assemble and bake the muffins just before serving.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
5. Can I freeze these mini pot pies?
Yes, you can freeze them. After baking, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in the oven until warmed through.
Conclusion
Mini Chicken Pot Pie Muffins are a fun and tasty way to enjoy the comforting flavors of chicken pot pie in a convenient, bite-sized form. Perfect for quick meals, snacks, or entertaining, these muffins are easy to make and sure to be a hit with both kids and adults. Customize the filling to suit your tastes, and enjoy the warm, flaky goodness of these mini pot pies. Whether you’re feeding a crowd or just looking for a simple dinner solution, this recipe is a winner. Happy cooking!
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