Here’s a simple and delicious Mini Chicken Pot Pies Muffin Recipe using biscuit dough for an easy, savory treat!
Ingredients:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup shredded cheddar cheese (optional)
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Flatten biscuits and press each into the muffin cups, forming a cup shape.
- In a bowl, mix chicken, vegetables, cream of chicken soup, milk, cheese (if using), and seasonings until combined.
- Spoon the filling evenly into each biscuit cup.
- Bake for 15-18 minutes or until the biscuit edges are golden brown and cooked through.
- Let cool for a few minutes, then gently