Mini Chicken Pot Pie Muffins


– 2 cups cooked chicken, diced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1 can (16.3 oz) refrigerated biscuit dough


1. Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a 4-inch round.
4. Press each flattened biscuit into a muffin cup, making sure to cover the bottom and sides.
5. Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top.
6. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
7. Allow the mini pot pies to cool in the muffin tin for a few minutes before removing and serving.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes

Kcal: 250 kcal per serving | Servings: 8 servings

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