Preparing the Filling
Cook the Vegetables:
In a small pan, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for 2-3 minutes until they are thawed and lightly cooked.
Mix the Filling:
In a large bowl, combine the cooked chicken, sautéed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until everything is well mixed.
If you’re adding cheese, stir in the shredded cheddar cheese at this point for an extra creamy filling.
Preparing the Muffins
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Biscuit Dough:
Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit slightly with your hands or a rolling pin, creating a circle about 3-4 inches wide. If using puff pastry, cut it into squares large enough to fit into each muffin cup.
Form the Muffin Cups:
Grease a 12-cup muffin tin. Press each biscuit or puff pastry square into the bottom and up the sides of the muffin cups, creating a little dough “cup” for the filling.
Assembling and Baking
Fill the Muffins:
Spoon the chicken and vegetable mixture into each dough cup, filling them generously but not overflowing.
Bake:
Bake in the preheated oven for 15-18 minutes, or until the biscuit dough is golden brown and fully cooked. If using puff pastry, bake until the pastry is puffed and golden.
Cool Slightly:
Allow the muffins to cool in the tin for a few minutes before carefully removing them. Use a knife to gently loosen the edges if needed.
Serving
Garnish and Serve:
Garnish with freshly chopped parsley and serve warm. These mini pot pie muffins are great on their own or paired with a side salad or soup.
Tips for Success
Biscuit Dough vs. Puff Pastry: Both work well, but biscuit dough gives a more traditional pot pie flavor, while puff pastry adds a light, flaky texture.
Customizing the Filling: Feel free to swap out the frozen veggies for fresh or use your favorite vegetable mix. Mushrooms, onions, and potatoes also make great additions.
Make-Ahead Option: These can be made ahead and stored in the fridge for 2-3 days. To reheat, just pop them in a 350°F oven for 5-7 minutes until warmed through.
Conclusion
Mini Chicken Pot Pie Muffins offer all the comforting flavors of a chicken pot pie in a fun, easy-to-eat form. They’re perfect for meal prep, lunchboxes, parties, or a quick dinner. With flaky crusts, creamy fillings, and endless customization options, these muffins are bound to become a household favorite!
This recipe is a fun twist on a classic dish, and with its mini size, it’s perfect for sharing, snacking, or enjoying on the go. Enjoy!
ADVERTISEMENT
