Description
These mini chicken pot pie muffins offer a handheld, savory twist on a classic pot pie, with a flaky biscuit crust filled with chicken, vegetables, and a creamy gravy. Perfect for snacks, appetizers, or quick meals.
Ingredients
Ground chicken, 1 lb
Biscuit dough, 1 pre-made refrigerated roll
Celery, 1 cup diced
Carrots, 1 cup diced
Onion, ½ cup diced
Cream of mushroom soup, 1 cup
Chicken broth, ½ cup
Salt and pepper, to taste
Olive oil
Instructions
Preheat oven to 400°F (200°C)
Unroll biscuit dough into 12 equal portions
Press each portion into a greased mini muffin tin
Bake 8-10 minutes until golden and firm
Sauté onion, celery, and carrots in olive oil until tender
Add ground chicken and cook until browned
Stir in cream of mushroom soup and broth until thickened
Season with salt, pepper, and optional herbs
Transfer filling to pre-baked crusts, filling 2/3 full
Cover with remaining dough pieces, pinching to seal
Brush tops with melted butter for a golden finish
Bake for an additional 10-12 minutes until crust is crisp and filling is heated through
Notes
Bake the crusts first to avoid sogginess
Use vegetable protein substitute for a vegetarian option
Store in an airtight container for 2-3 days or freeze for longer storage
Thaw frozen muffins before reheating in the oven for best results
- Prep Time: 25
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
