Chicken Pot Pie Muffins

13 Oct

pot pie muffins

What is it with me and pocket-like foods lately? I don’t know, but they sure are delicious! I tweaked this recipe just a tad so I’m going to post what I did as I think it was easier to assemble than the original recipe. Just a warning as this recipe made a lot. I made 24 muffins and had enough left over that I might have been able to do 8 more.

  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 rottiserie chicken, shredded (or 3 cooked chicken breasts)
  • 1 bag (16 oz) frozen vegetables
  • 2 cans (10 oz) cream of chicken soup
  • milk (about 1/2 cup)
  • 4 cans (8 ct) flaky butter tastin biscuits
  • Italian seasoning
  • nonstick cooking spray

Heat oven to 375 degrees. In a large saucepan, heat cream of chicken soup (just the concentrate, do not add milk or water). While the soup is heating, rinse veggies in a strainer to thaw. Add to soup along with cooked, shredded chicken, garlic powder, and black pepper and combine well. Thin to desired consistency with milk (I used about 1/2 cup).  Stir gently to combine and allow to heat until warmed through. Remove from heat.

Lightly spray muffin cups with nonstick cooking spray. Working with one biscuit at a time, separate biscuit into two layers. Flatten one half until it is the size of your palm and place on top of one muffin tin opening (do not press down into cup).  Place approximately 3 tablespoons of the chicken mixture on top of the flattened dough (I used a heaping cookie scoop). Quickly flatten the other half of the biscuit and place on top of the filling, pressing the dough together around the edge. Shove the edges down into the muffin cup (don’t try and make it pretty) so nothing is overhanging onto the pan. Repeat with remaining biscuit dough and filling.

When finished, spray the tops of all the muffins with non-stick spray and sprinkle with italian seasoning.

Bake for 15 to 17 minutes or until golden brown.

Adapted from Simply Being Mommy

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