Mini Chicken Pot Pie Muffin Cups

If you haven't notice by now, I love everything mini.  I also love anything with biscuits in it.  Chicken pot pie is always good, so, why not?

If you haven’t notice by now, I love everything mini. I also love anything with biscuits in it. Chicken pot pie is always good, so, why not?

Mini Chicken Pot Pie Muffin Cups

8 Servings - Serving Size: 2 Muffin Cups

Mini Chicken Pot Pie Muffin Cups

If you haven't notice by now, I love everything mini. I also love anything with biscuits in it. Chicken pot pie is always good, so, why not?

Ingredients:

  • 1 chicken breast poached, diced
  • 1 can (10 ounce) cream of chicken soup
  • 1 cup mixed vegetables frozen
  • 1 cup cheddar cheese shredded
  • 1/4 teaspoon sage
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 cans (16 ounce) grand biscuits

Directions:

  1. Preheat oven to 400F.
  2. In a bowl, blend the cooked chicken, soup, frozen vegetables, cheese, and spices.
  3. Lightly spray a muffin tin with cooking spray.
  4. Place one biscuit into each cup.
  5. Using the bottom of a floured glass, lightly press each biscuit into the bottom and up the sides.
  6. Spoon approx 1/4 cup of the pot pie mixture into each biscuit cup.
  7. Bake for 15 minutes or until biscuits are golden brown.
  8. Let cool in muffin tin for 5 minutes before serving.
http://www.thehungryhoarder.com/2012/04/21/mini-chicken-pot-pie-muffin-cups/

Recipe adapted from Tablespoon

Comments: 2

  1. The Hungry Hoarder January 2, 2014 at 10:31 am Reply

    I’m sorry Leetha that this recipe did not work out for you, perhaps you could adjust the baking time as ovens vary tremendously.

  2. Leetha December 10, 2013 at 7:29 pm Reply

    Half cooked biscuits and cold filling.

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