Source: BevCooks at Tablespoon
These chicken pot pie muffins are near the top of my husband’s favorite dinners…and lunches…and snack. He can’t seem to get enough! These individually-sized pot pies are easy to make and bake and travel well for those brown bag lunches at school or work.
Gather the ingredients: canned or frozen mixed vegetables, a can of cream of chicken, TWO cans of buttermilk biscuits, cheddar cheese or a cheese blend, assorted spices, and one chicken breast (not pictured).
Mix all ingredients except chicken and biscuits in a bowl.
Add chicken. (Really this was just an excuse to take two pictures.)
Flatten the biscuits until they are about 50% larger. Place over the muffin tin and smash it in with your knuckles. This is really fun for kids, though they might need a bigger hand to help! You can make regular or cheese-topped biscuits with the ~4 extra if you use two cans. You could also split the biscuits to make one tube stretch farther, but it doesn’t work well with cheap brands.
Spoon in the filling. About 1 Tablespoon per muffin is enough.
Bake at 350 for about 20 minutes or until they puff up and turn golden brown.
Tip: if the middle muffins aren’t done yet but the outer ones are getting over done, turn off the oven and let sit while it cools down. This works wonders with pizza and other baked items since it stops the continual heat while still cooking or browning the rest.
- 1 chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup frozen California blend vegetables
- 1 cup shredded Taco cheese blend
- 1 Tbs Garlic and Pepper seasoning
- 1 tsp Penzey Krakow Nights seasoning
- 1 tsp Italian seasoning
- 2 (10 oz) cans buttermilk biscuits
Preheat over to 350. In bowl, combine all ingredients except biscuits. Grease muffin tin and place 1/2-1 biscuit in each tin. Spoon mixture into each cup. Bake for 15-20 minutes. Let rest for 3 minutes before serving.