Description
Muffin Tin Chicken Pot Pie is a quick and delicious recipe that combines shredded chicken, vegetables, and creamy ingredients baked in biscuit cups.
Ingredients
Scale
- 1 cup shredded rotisserie chicken
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 pack (10 oz / 283 g) frozen vegetable medley, thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- salt and freshly ground black pepper, to taste
- 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
- non-stick cooking spray
Instructions
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mould the dough to fit the base and sides, forming cups.
- Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
- Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
- Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.
Notes
- For a healthier option, consider using low-sodium cream of chicken soup.
- This recipe can be customized with your favorite vegetables.
- Make sure to adjust baking time if using mini muffin tins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg