Mini Chicken Pot Pie Muffins

Posted by Sophia

Introduction

Mini Chicken Pot Pie Muffins are a delightful twist on the classic chicken pot pie, conveniently portioned into muffin cups. These savory bites are perfect for parties, quick dinners, or even meal prepping. With a crispy biscuit crust and a creamy, hearty filling, these mini pot pies are sure to be a hit with both kids and adults.

Overview of the Recipe

This recipe combines the comforting flavors of chicken pot pie with the convenience of muffin-sized portions. Using store-bought biscuit dough simplifies the process, making these pot pies quick to prepare. The filling features cooked chicken, mixed veggies, and diced potatoes in a creamy sauce, all nestled in a flaky biscuit cup.

History and Origin

Chicken pot pie has a long history as a staple comfort food in many cultures. Originating in medieval England, pot pies were a way to utilize leftovers by baking them in a pastry crust. Over time, this dish evolved into the creamy, vegetable-rich version we know today. Miniaturizing the pot pie into muffin form is a modern twist, perfect for today’s fast-paced lifestyle.

Ingredients

  • 2 cans (8 ct each) jumbo biscuits
  • 1 can cream of chicken with herbs soup
  • 1 cup cooked, chopped or shredded chicken
  • 1 cup mixed veggies (peas and carrots), thawed
  • 1 can diced new potatoes, drained
  • 1-2 tablespoons sour cream
  • Pepper to taste

Instructions

Preheat the Oven:

  1. Preheat your oven to 375°F (190°C).
  2. Spray two muffin pans with non-stick spray to prevent sticking.

Prepare Biscuit Cups:

  1. Open the cans of jumbo biscuits and separate them.
  2. Flatten each biscuit with your hands or a rolling pin.
  3. Press each flattened biscuit into the muffin cups, ensuring they form a cup shape with raised edges to hold the filling.

Prepare the Filling:

  1. In a large bowl, combine the cream of chicken soup, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
  2. Mix all ingredients thoroughly until well combined.

Fill the Biscuit Cups:

  1. Spoon the prepared filling into each biscuit cup, filling them to the top.
  2. Make sure the filling is evenly distributed among all the cups.

Bake:

  1. Place the muffin pans in the preheated oven.
  2. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Cool and Serve:

  1. Once baked, remove the pans from the oven.
  2. Let the mini pot pies cool slightly before removing them from the muffin pans.
  3. Serve warm and enjoy!

Serving

These Mini Chicken Pot Pie Muffins are perfect as an appetizer, snack, or main course. They can be served on their own or with a side salad for a more complete meal.

Pairing and Serving Suggestions

Pair these mini pot pies with a light, refreshing salad or steamed vegetables. For a heartier meal, serve them alongside mashed potatoes or rice. A glass of iced tea or lemonade complements the savory flavors nicely.

Variations of the Recipe

  • Vegetarian: Substitute the chicken with cooked lentils or chickpeas and use a vegetarian cream soup.
  • Turkey Bacon Addition: Add cooked, crumbled turkey bacon to the filling for extra flavor.
  • Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for a spicier version.
  • Cheesy Delight: Sprinkle shredded cheddar or mozzarella cheese on top of the filling before baking.

Health Benefits

These mini pot pies offer a good balance of protein and vegetables. Using chicken provides lean protein, while the mixed veggies and potatoes add fiber, vitamins, and minerals. Opting for low-fat sour cream can reduce the fat content without sacrificing flavor.

Notes

  • For a crispier bottom crust, pre-bake the biscuit cups for 5 minutes before adding the filling.
  • These mini pot pies can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.

FAQs

Can I use homemade biscuit dough?

Yes, homemade biscuit dough can be used. Just ensure the dough portions are appropriately sized to fit in the muffin cups.

Can I make these pot pies ahead of time?

Absolutely! Prepare the filling and assemble the biscuit cups in advance. Store them covered in the refrigerator until ready to bake.

What other vegetables can I use?

Feel free to customize with your favorite vegetables. Corn, green beans, and bell peppers work well in this recipe.

How can I make the filling creamier?

For a creamier filling, add a bit more sour cream or a splash of milk.

Can I make this recipe gluten-free?

Yes, use gluten-free biscuit dough and ensure the cream of chicken soup is gluten-free as well.

Conclusion

Mini Chicken Pot Pie Muffins are a delicious and convenient way to enjoy the classic flavors of chicken pot pie. Perfect for any occasion, these muffin-sized pot pies are easy to make and sure to please a crowd. Whether served as a main dish or a hearty appetizer, they bring comfort and satisfaction in every bite. Try this recipe today and savor the delightful combination of flaky biscuits and creamy filling.

Mini Chicken Pot Pie Muffins

by

Introduction

Mini Chicken Pot Pie Muffins are a delightful twist on the classic chicken pot pie, conveniently portioned into muffin cups. These savory bites are perfect for parties, quick dinners, or even meal prepping. With a crispy biscuit crust and a creamy, hearty filling, these mini pot pies are sure to be a hit with both kids and adults.

Overview of the Recipe

This recipe combines the comforting flavors of chicken pot pie with the convenience of muffin-sized portions. Using store-bought biscuit dough simplifies the process, making these pot pies quick to prepare. The filling features cooked chicken, mixed veggies, and diced potatoes in a creamy sauce, all nestled in a flaky biscuit cup.

History and Origin

Chicken pot pie has a long history as a staple comfort food in many cultures. Originating in medieval England, pot pies were a way to utilize leftovers by baking them in a pastry crust. Over time, this dish evolved into the creamy, vegetable-rich version we know today. Miniaturizing the pot pie into muffin form is a modern twist, perfect for today’s fast-paced lifestyle.

Ingredients

  • 2 cans (8 ct each) jumbo biscuits
  • 1 can cream of chicken with herbs soup
  • 1 cup cooked, chopped or shredded chicken
  • 1 cup mixed veggies (peas and carrots), thawed
  • 1 can diced new potatoes, drained
  • 1-2 tablespoons sour cream
  • Pepper to taste

Instructions

Preheat the Oven:

  1. Preheat your oven to 375°F (190°C).
  2. Spray two muffin pans with non-stick spray to prevent sticking.

Prepare Biscuit Cups:

  1. Open the cans of jumbo biscuits and separate them.
  2. Flatten each biscuit with your hands or a rolling pin.
  3. Press each flattened biscuit into the muffin cups, ensuring they form a cup shape with raised edges to hold the filling.

Prepare the Filling:

  1. In a large bowl, combine the cream of chicken soup, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
  2. Mix all ingredients thoroughly until well combined.

Fill the Biscuit Cups:

  1. Spoon the prepared filling into each biscuit cup, filling them to the top.
  2. Make sure the filling is evenly distributed among all the cups.

Bake:

  1. Place the muffin pans in the preheated oven.
  2. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Cool and Serve:

  1. Once baked, remove the pans from the oven.
  2. Let the mini pot pies cool slightly before removing them from the muffin pans.
  3. Serve warm and enjoy!

Serving

These Mini Chicken Pot Pie Muffins are perfect as an appetizer, snack, or main course. They can be served on their own or with a side salad for a more complete meal.

Pairing and Serving Suggestions

Pair these mini pot pies with a light, refreshing salad or steamed vegetables. For a heartier meal, serve them alongside mashed potatoes or rice. A glass of iced tea or lemonade complements the savory flavors nicely.

Variations of the Recipe

  • Vegetarian: Substitute the chicken with cooked lentils or chickpeas and use a vegetarian cream soup.
  • Turkey Bacon Addition: Add cooked, crumbled turkey bacon to the filling for extra flavor.
  • Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for a spicier version.
  • Cheesy Delight: Sprinkle shredded cheddar or mozzarella cheese on top of the filling before baking.

Health Benefits

These mini pot pies offer a good balance of protein and vegetables. Using chicken provides lean protein, while the mixed veggies and potatoes add fiber, vitamins, and minerals. Opting for low-fat sour cream can reduce the fat content without sacrificing flavor.

Notes

  • For a crispier bottom crust, pre-bake the biscuit cups for 5 minutes before adding the filling.
  • These mini pot pies can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.

FAQs

Can I use homemade biscuit dough?

Yes, homemade biscuit dough can be used. Just ensure the dough portions are appropriately sized to fit in the muffin cups.

Can I make these pot pies ahead of time?

Absolutely! Prepare the filling and assemble the biscuit cups in advance. Store them covered in the refrigerator until ready to bake.

What other vegetables can I use?

Feel free to customize with your favorite vegetables. Corn, green beans, and bell peppers work well in this recipe.

How can I make the filling creamier?

For a creamier filling, add a bit more sour cream or a splash of milk.

Can I make this recipe gluten-free?

Yes, use gluten-free biscuit dough and ensure the cream of chicken soup is gluten-free as well.

Conclusion

Mini Chicken Pot Pie Muffins are a delicious and convenient way to enjoy the classic flavors of chicken pot pie. Perfect for any occasion, these muffin-sized pot pies are easy to make and sure to please a crowd. Whether served as a main dish or a hearty appetizer, they bring comfort and satisfaction in every bite. Try this recipe today and savor the delightful combination of flaky biscuits and creamy filling.

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