These Mini Chicken Pot Pie Muffins are savory bites of comfort in every bite!
INGREDIENTS:
– 1 cup cooked chicken, shredded
– 1 cup frozen mixed vegetables, thawed
– 1 can (10.75 oz) condensed cream of chicken soup
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 2 cans (12 oz each) refrigerated biscuits
DIRECTIONS:
1. Preheat oven to 375°F (190°C). 🔥
2. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, parsley, garlic powder, salt, and pepper. Mix well. 🥄
3. Lightly grease a muffin tin. Separate each biscuit into 2 layers. Press each layer into the bottom and up the sides of each muffin cup to form a crust. 🍴
4. Spoon chicken mixture into each biscuit cup, filling almost to the top. 🍗
5. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly. 🕒
6. Remove from oven and let cool in pan for 5 minutes before removing to a wire rack. Serve warm. 🌟
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 40 minutes
Kcal: Varies | Servings: 12 muffins
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