ALL RECIPES, Brunch

Chicken Pot Pie Muffin Tin

Chicken Pot Pie Muffin Tin

Chicken Pot Pie Muffin Tins are a delightful twist on classic pot pie, served in individual portions and baked in a muffin tin. Here’s a recipe for these mini pot pies:

Ingredients:

  • 1 cup cooked chicken, diced (rotisserie chicken works great)
  • 1/2 cup frozen mixed vegetables (peas, carrots, corn), thawed
  • 1 can (10 oz) cream of chicken soup
  • 1/2 cup shredded cheese (optional, for extra creaminess)
  • 1 can refrigerated biscuit dough (8-count)
  • Salt and pepper, to taste
  • Fresh thyme or parsley, for garnish (optional)

Instructions:

  1. Prepare the Filling:
    • In a mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, and shredded cheese (if using). Season with salt and pepper to taste.
  2. Preheat and Prepare Muffin Tin:
    • Preheat your oven to 375°F (190°C).
    • Lightly grease a 12-cup muffin tin.
  3. Assemble the Pot Pies:
    • Take each biscuit from the can and flatten it out to about 4 inches in diameter.
    • Press each flattened biscuit into a muffin cup, pressing it up the sides to create a small “bowl.”
    • Spoon about 2 tablespoons of the chicken filling into each biscuit cup.
  4. Bake:
    • Place the muffin tin in the oven and bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
  5. Garnish and Serve:
    • Remove the mini pot pies from the muffin tin, garnish with fresh thyme or parsley if desired, and serve warm.

These are perfect for lunches, appetizers, or a fun family meal! Enjoy!

Monchanoke