Description
Comfort meets creativity in these mini chicken pot pie muffins, a delightful twist on classic comfort food. Perfectly portioned and packed with savory goodness, you’ll savor every bite of this clever culinary creation that brings warmth and satisfaction to the table.
Ingredients
Scale
Protein:
- 2 cups (300 g) cooked shredded chicken (rotisserie chicken works great)
Vegetables and Soup:
- 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 can (10.5 ounces / 298 g) condensed cream of chicken soup
Seasonings:
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Dough:
- 1 (16 ounces / 450 g) can refrigerated biscuit dough (12 biscuits)
Garnish:
- Chopped fresh parsley
Instructions
- Prepare the oven environment by warming it to 375F (190C) and readying a standard muffin tin with non-stick spray or protective liners.
- Craft the savory filling by thoroughly blending shredded chicken, mixed vegetables, cream of chicken soup, aromatic seasonings, and a pinch of salt and pepper until ingredients are evenly distributed.
- Transform the biscuit dough into delicate circular bases by gently stretching each piece into 4-inch rounds, ensuring uniform thickness and smooth edges.
- Carefully nestle each dough circle into muffin compartments, pressing gently to create sturdy cups that climb the tin’s walls, forming perfect vessel-like pockets.
- Generously ladle the prepared chicken mixture into each biscuit cup, distributing filling evenly and avoiding overfilling to prevent messy overflow.
- Position the muffin tin in the preheated oven and bake for 15-18 minutes, watching for a golden-brown transformation that signals crispy, perfectly cooked shells.
- After removing from the oven, allow mini pot pies to rest and stabilize for 5 minutes, which helps them maintain structural integrity during extraction.
- Delicately transfer the muffins from the tin, optionally garnishing with fresh parsley for a touch of vibrant color and herbaceous flavor, then serve while warm and inviting.
Notes
- Swap frozen veggies with fresh seasonal produce for enhanced nutrition and vibrant flavor profiles.
- Customize filling by adding cheese, swapping chicken with turkey, or incorporating plant-based protein alternatives for vegetarian options.
- Use low-sodium cream of chicken soup and reduce salt for heart-healthy modifications without compromising taste.
- Prevent soggy bottoms by pressing biscuit dough gently and ensuring even thickness when creating muffin cups.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 35 mg