HEADLINE

Chicken Pot Pie Muffins

Enjoy these miniature pot pies as an easy to make snack!

You'll need

  • - 2 cups of cooked chicken breasts diced
  • - 1 can cream of chicken soup
  • - 1 cup frozen mixed veggies
  • - 1 cup shredded cheddar cheese
  • - ½ tsp of dried thyme
  • - ½ tsp of dried basil
  • - ¼ tsp onion powder
  • - ¼ tsp garlic salt
  • - 2 (10oz) cans Pillsbury biscuits

Let’s get cooking!

STEP 1

Preheat your oven to 400.

STEP 2

In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

STEP 3

Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

STEP 4

Evenly spoon the pot pie mixture into each biscuit cup (A heaping tablespoon was good for mine). Slide into the oven and bake for about 15 minutes.

STEP 5

Check at the 12 minute mark (I let mine go to 15 for a crunchier outside, yum).

STEP 6

Let rest for about 3 minutes and dig in!

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