Chicken Pot Pie Muffins

Chicken Pot Pie Muffins

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.

Ingredients: canned, frozen, tube, and pre-mixed. Doesn't get much easier!

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).

Ready to mix?

Mix all ingredients except chicken and biscuits in a bowl.

Add the chicken!

Add chicken. (Really this was just an excuse to take two pictures.)

Flatten, press, and smash the biscuits into each muffin tin.

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.

Spoon in the filling. About 1 Tablespoon per muffin is enough.

Golden brown and ready to eat.

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.

My recipe:

  • 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.


Tagged: , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

The Firmament

Elder Scrolls Homebrew for D&D 5E

Jayson D. Bradley

Progress not perfection

Uncommon Graces

If you want to impress me, undress your heart.

Sideline Theology

Speaking into God's World from the sideline


Addiction, Mental Health, Stigma, Spirituality


[Poh-pur-ree]: An eclectic lifestyle blog... & cats.

Harvard Dash

Ready, set, read!

Healing Matthew

Using recipes as suggestions -- just like Dad.


Work and musings on architecture and technology

Restless Nights in One-night Cheap Hotels

Be prettier, smarter, and tougher than your competition and you'll be alright. |Nashville, TN|.

Race for Faith: Truth from an ex-World Racer

“Every Scripture is God-breathed and profitable for teaching, for reproof, for correction, and for instruction in righteousness, that the man of God may be complete, thoroughly equipped for every good work.” - Apostle Paul

Miss Missionary

following Jesus to the ends of the earth and back

Sketches By Boze

An ongoing exploration of faith, culture, myth, life, art. An advocate for all who are trapped in nightmares.

Espen Stenersrød- From Pen To Heart

Jack Kerouac with a scent of Henry Vaughn

The Belle Jar

"Let me live, love and say it well in good sentences." - Sylvia Plath

Dance to your own beat

twenty year old Christian gal trying to be a teacher

%d bloggers like this: