Chicken Pot Pie Muffins

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I come from a big family and learned at a young age the value of an easy, kid-friendly recipe. Even though I am not living with any kiddies at the moment (though we may act like it sometimes), I got a rave response when I made these fun savory, muffins. This recipe is easy and I love the concept so much that I think I will play around with other filling ideas. The pot pie muffins are perfect for entertaining (think heavy hors d’oeuvres) or they make a great snack for kids (or a row house full of busy 20-somethings!).  

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1 1/2 c. chicken, diced
1 (14.5 oz) can cream of chicken soup
1 bag frozen mixed veggies, thawed
1 cup shredded cheddar cheese
salt and pepper
2 (10 oz) cans biscuits

Preheat the oven to 400 degrees. In a large bowl, combine chicken, cream of chicken soup, frozen veggies, cheese, and salt and pepper. (Note: when I made these muffins I used frozen veggies, which makes this recipe super easy, but next time I will probably substitute for fresh, chopped veggies, sautéed for a few minutes until soft. Fresh is always better!) Lightly grease a 12-cup muffin tin and press one biscuits into each cup to form the crust. Spoon the pot pie mixture into the biscuit cups. Bake for 12-15 minutes. Remove from oven and serve!

(original recipe via)

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