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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 muffins
Course: Lunch, Main Dish, Party Food
Cuisine: Pinterest
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Coat a muffin pan with non-stick cooking spray.
  3. Open the can of biscuit dough and place one biscuit in ten of the muffin cups.
  4. Spread out the dough so each muffin covers the sides of each compartment.
  5. In a large bowl, mix together the remaining ingredients.
  6. Fill each muffin cup with the pot pie filling.
  7. Place the muffin pan in the oven and bake for 14 to 17 minutes, or until the dough is golden brown.
  8. 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.