Hello food lovers! Are you searching for an easy, comforting and simple to prepare dinner idea? Take a look at these tasty miniature chicken Pot Pie Muffins! They’re perfectly portioned and filled with delicious flavor They’re perfect for a warm meal or even as an entertaining appetizer. If you’re a lover of chicken pot pie as a traditional dish or simply love inventive ways to make classic dishes the muffins are certain to become a household favorite.
Introduction
Pot pie chicken is an adored comfort food that is known for its rich filling and crispy crust. It’s a recipe that takes the traditional food and offers a practical twist by making it into bite-sized muffins. They’re easy to make and serve easily, and ideal for any occasion. Additionally, they are an excellent lunchbox snack for children! This mini Chicken Pot Pie muffins blend succulent chicken, delicious veggies, as well as a creamy rich sauce baked in the golden biscuit crust. If you are a fan of hearty meals or want a quick snack with a lot of flavour This recipe is perfect ideal for you!
Ingredients for Mini Chicken Pot Pie Muffins
Here’s the essential ingredients to bake these mouthwatering muffins:
- 1 cup of cooked chicken and shredded
- 1 cup of frozen mixed vegetable (peas, carrots and corn)
- 1 can (10.5 oz) condensed soup of chicken
- 1 cup shredded cheddar cheese
- 1 can of refrigerated biscuit dough (8 biscuits)
- 1 teaspoon of garlic powder
- Half teaspoon powder of onion
- Pepper and salt to suit your tastes
- Nonstick cooking spray
Alternatives to HTML0:
- Replace cheddar cheese with mozzarella for a different flavor.
- Make use of gluten-free biscuit dough to make an alternative that is gluten-free.
How to Make Mini Chicken Pot Pie Muffins – Step by Step
Step1: Preheat your oven to 350degF (190degC) and spray the muffin pan with cooking spray that is nonstick.
Step2: In a large bowl, mix the chicken shredded and frozen mixed vegetables. Add soup of chicken as well as cheddar cheese shredded, onion powder, garlic powder, salt and pepper. Mix until everything is well-mixed.
Step3: Separate the refrigerated biscuit dough into 8 separate biscuits. Make each biscuit slightly flat using your hands or using a rolling pin.
Step 4: Press each flattened biscuit into a muffin tin making sure it’s lined up with the sides and bottom to create the crust.
Step5: Spoon the chicken mixture into each biscuit cup, filling them up to the top.
Step6: Bake in the preheated oven for 20-25 minutes or until the biscuit’s cake is golden and has cooked.
Step7: Let the muffins cool for 5 minutes prior to carefully taking them out of their muffin cups.
Helpful Tips for Mini Chicken Pot Pie Muffins
- Rotisserie chicken to add flavor and to reduce the time needed to prepare.
- Be sure to completely freeze the frozen veggies prior to mixing, to avoid excess moisture.
- For extra crispness, rub the biscuits’ tops with butter that has melted prior to baking.
Cooking Tips for the Best Mini Chicken Pot Pie Muffins
- Don’t fill too much these muffin cups. A slight mound of filling will be perfect.
- Utilize silicone muffin liners to make for a simpler removal and cleaning.
- If you’d like a more spicy version you can add a few red pepper flake to the chicken mix.
Serving Suggestions for Mini Chicken Pot Pie Muffins
These muffins are a great snack that can be used in a variety of ways. They go well with:
- Fresh green salad topped with a sweet vinaigrette.
- A warming cup of soup made from tomatoes to make an energizing dinner.
- A lighter side dish of roasted vegetables.
To drink, drinking a glass of lemonade chilled or iced tea compliments the flavorful, sweet flavors wonderfully.
Nutritional Information
Here’s the breakdown of nutrition per muffin:
- Calories: 220 kcal
- Protein: 9g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Sugars: 2g
- Sodium: 430mg
Storage and Leftovers for Mini Chicken Pot Pie Muffins
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing The muffins can be frozen these muffins up to a month. Place them in the freezer-safe container or bag.
- Reheating For reheating, cook in an oven preheated to 350 degrees Fahrenheit (175degC) between 10 and 12 mins, or microwave for about 1-2 minutes until it is heated to the desired temperature.
Frequently Asked Questions (FAQs) for Mini Chicken Pot Pie Muffins
1. Do I have to use my own biscuit dough in place of canned biscuits?
The homemade biscuit dough is perfect. Simply roll it out and cut it into circles that are slightly larger than muffin cups.
2. Do I have to make these muffins in advance?
Absolutely! You can make the chicken and then refrigerate it up to a full day in advance. Make it into a casserole and bake to serve.
3. Do I have to add additional vegetables?
Absolutely! Chopped mushrooms and diced bell peppers or even broccoli are excellent options.
4. How can I make this recipe vegan?
Replace it with sauteed mushrooms, or tofu, and utilize soup made from mushrooms instead of the cream of chicken.
Related Recipes for Chicken Lovers
If you are a fan of these muffins, you may like:
- Honey Peach Cream Cheese Cupcakes Recipe – Delicious Dessert Ideas
- Caramel Banana Roll Cake – Delicious Dessert Recipe
Conclusion
Here’s a simple tasty, delicious, and cozy recipe to make Mini-Chicken Pot pie muffins that will surely delight everyone at the dinner table. It doesn’t matter if it’s for a quick meal or a snack on the weekend, or as a great appetizer for a party they’re sure to be a big hit. Try them and don’t forget to share your experiences or any innovative ideas you think of!
Happy cooking and enjoy the mini chicken Pot Pi Muffins!
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Mini Chicken Pot Pie Muffins Recipe – Savory Dinner Ideas
Description
Hello food lovers! Are you looking for a comforting, delicious, and easy-to-make dinner idea? Look no further than these delightful Mini Chicken Pot Pie Muffins! Perfectly portioned and packed with savory goodness, they’re ideal for a cozy dinner or even a fun appetizer. Whether you’re a fan of traditional chicken pot pie or just love creative takes on classic dishes, these muffins are sure to become a family favorite.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough (8 biscuits)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray
Optional substitutions:
- Replace cheddar cheese with mozzarella for a different flavor.
- Use gluten-free biscuit dough for a gluten-free version.
Instructions
Step1: Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
Step2: In a large bowl, mix together the shredded chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
Step3: Separate the refrigerated biscuit dough into 8 individual biscuits. Flatten each one slightly using your hands or a rolling pin.
Step4: Press each flattened biscuit into a muffin cup, ensuring it lines the bottom and sides to form a crust.
Step5: Spoon the chicken mixture into each biscuit cup, filling them to the top.
Step6: Bake in the preheated oven for 20-25 minutes, or until the biscuit crust is golden brown and cooked through.
Step7: Let the muffins cool for 5 minutes before carefully removing them from the muffin tin.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use rotisserie chicken for added flavor and to save prep time.
- Make sure to fully thaw the frozen vegetables before mixing to prevent excess moisture.
- For extra crispiness, brush the tops of the biscuits with melted butter before baking.