Here’s a delightful recipe for Mini Chicken Pot Pie Muffins, a perfect bite-sized version of the classic comfort dish. These muffin-sized pot pies are great for snacks, appetizers, or an easy dinner. Using refrigerated biscuit dough or puff pastry makes this recipe quick and simple, while the creamy chicken and veggie filling brings that warm, homemade flavor.
Mini Chicken Pot Pie Muffins
Introduction
These Mini Chicken Pot Pie Muffins are packed with tender chicken, creamy vegetables, and a flaky crust, all baked to golden perfection in a muffin tin. They’re a fun, easy-to-make twist on the traditional chicken pot pie, perfect for kids and adults alike. Whether you’re meal-prepping or looking for a crowd-pleasing appetizer, these muffins are sure to impress.
Ingredients
1 can refrigerated biscuit dough (or 1 sheet puff pastry, thawed)
1 cup cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup mixed frozen vegetables (peas, carrots, corn, green beans)
1/2 cup cream of chicken soup (or homemade white sauce)
1/4 cup milk
1/2 cup shredded cheddar cheese (optional)
1 tablespoon butter
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley (for garnish)
Directions
Continued on the next page
Irresistible Cheesy Cauliflower Casserole Recipe
How To Make Loaded Steak Quesadillas
How to Make Beetroot Pineapple Juice: A Super Healthy Beverage
Here’s how to make a pedicure at home with sodium bicarbonate
Nutrient-Dense Trail Mix Cookies: A Wholesome No-Bake Treat
Flemish carbonade recipe
The Solo Journey at 77: Balancing Adventure and Family Expectations
Soy Sauce and Garlic Stir-Fry with Mushrooms and Zucchini
Single Mom of Four Buys Used Car, Owner Tells Her to Look In Trunk When She Gets Home — Story of the Day