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Mini Chicken Pot Pies Muffins

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Mini Chicken Pot Pie Muffins are the perfect bite-sized comfort food that combines the creamy goodness of chicken pot pie with the convenience of a muffin. This easy recipe is perfect for a quick weeknight dinner, a fun party appetizer, or a comforting snack. With simple ingredients and minimal prep time, these mini pot pies will become a family favorite in no time.

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Ingredients

  • 2 cans (8 count) jumbo biscuits
  • 1 can cream of chicken with herbs
  • 1 cup cooked chopped or shredded chicken
  • 1 cup mixed thawed veggies (peas and carrots)
  • 1 can diced new potatoes, drained
  • 1-2 tablespoons sour cream
  • Pepper (to taste)

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C).

Step 2: Prepare the Muffin Tins

  1. Lightly grease a 12-cup muffin tin with cooking spray or a little butter.

Step 3: Prepare the Biscuit Dough

  1. Separate the jumbo biscuits and flatten each one into a 4-inch round using your hands or a rolling pin.

Step 4: Make the Filling

  1. In a medium bowl, combine the cream of chicken soup, cooked chicken, thawed mixed vegetables, diced new potatoes, sour cream, and pepper. Mix until well combined.

Step 5: Assemble the Muffins

  1. Place each flattened biscuit into the muffin tin cups, pressing them into the bottom and up the sides to form a cup.
  2. Spoon the chicken mixture into each biscuit cup, filling them generously.

Step 6: Bake

  1. Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

Step 7: Serve

  1. Let the mini pot pies cool for a few minutes in the tin before removing them. Serve warm and enjoy!

Cooking Notes

  • Chicken: You can use leftover roasted chicken, rotisserie chicken, or even canned chicken for convenience.
  • Vegetables: Feel free to use any mixed vegetables you like, such as corn, green beans, or broccoli.
  • Cream of Chicken Soup: The “with herbs” variety adds extra flavor, but regular cream of chicken soup works well too.

Variations

Keto Version

  • Biscuit Substitute: Use a keto-friendly biscuit dough made from almond flour, coconut flour, and cheese. There are many low-carb biscuit recipes available online.
  • Vegetables: Stick to low-carb veggies like green beans, broccoli, or cauliflower.

Low Carb Version

  • Biscuit Substitute: Opt for a low-carb biscuit mix or make your own using almond or coconut flour.
  • Vegetables: Use low-carb vegetables and avoid high-carb options like peas and potatoes.

Frequently Asked Questions (FAQs)

Can I make these mini pot pies ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, assemble the muffins and bake as directed.

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Can I freeze mini chicken pot pie muffins?

Yes, you can freeze these muffins. Bake them as directed, let them cool completely, then freeze them in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

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What can I serve with mini chicken pot pie muffins?

These muffins are a complete meal on their own but pair well with a simple side salad or steamed green beans for a balanced meal.

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Can I use homemade biscuit dough instead of canned?

Absolutely! If you prefer homemade biscuit dough, go ahead and use it. Just roll it out and cut it into rounds to fit your muffin tin.

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How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

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Mini Chicken Pot Pie Muffins are a delicious and convenient way to enjoy the classic flavors of chicken pot pie in a fun, portable format. Perfect for busy weeknights, parties, or any time you crave comfort food, these muffins are sure to be a hit with everyone. Try the keto or low-carb variations if you’re watching your carb intake. Enjoy this easy, tasty recipe and savor the comfort of homemade chicken pot pie in every bite!