Description
Muffin Tin Chicken Pot Pie is a delightful and easy-to-make dish that combines shredded chicken and vegetables in a flaky biscuit crust.
Ingredients
Scale
- 1 cup shredded rotisserie chicken
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 pack (10 oz / 283 g) frozen vegetable medley, thawed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
- Non-stick cooking spray
Instructions
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mould the dough to fit the base and sides, forming cups.
- Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
- Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
- Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.
Notes
- Feel free to use leftover chicken or turkey for the filling.
- Additional vegetables can be added based on preference.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 180
- Sugar: 1g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg