Chicken Pot Pie Muffins
Learn how-to make chicken pot pie muffins using a few simple ingredients. Instead of creating a large pot pie, you use a biscuit pan to make individual servings of chicken pot pie. For a complete meal, serve the pot pie with hearty mashed potatoes and a refreshing fruit salad.
Ingredients
- 1 cup cooked chicken chopped
- 1 cup shredded cheddar cheese optional
- 1 cup mixed vegetables frozen
- 1 can cream of chicken soup
- 1 can biscuits
Instructions
- Preheat your oven to 400 degrees F.
- Coat a muffin pan with non-stick cooking spray.
- Open the can of biscuit dough and place one biscuit in ten of the muffin cups.
- Spread out the dough so each muffin covers the sides of each compartment.
- In a large bowl, mix together the remaining ingredients.
- Fill each muffin cup with the pot pie filling.
- Place the muffin pan in the oven and bake for 14 to 17 minutes, or until the dough is golden brown.
- Remove the pan from the oven and let cool slightly before removing the chicken pot pie muffins.
Notes
Chicken Pot Pie Recipe Tips and Substitutions
- You can use leftover cooked, or frozen vegetables in this recipe.
- I used frozen mixed vegetables, which contained green beans, peas, carrots and corn.
- Use whatever vegetables you like: broccoli, asparagus, celery, onions, etc. Just make sure they are cooked, not raw, and cut them into small pieces.
- If you are tying to follow a dairy-free diet, you can omit the cheese.
- Try different varieties of cheese including mild cheddar, sharp cheddar, Colby-jack, Munster, etc.
- You can use any type of cream soup for the filling. I found Campbell's cream of celery, cream of mushroom, cream of asparagus and cream of chicken soup at my local grocery store.