Chicken Pot Pie Muffins

Introduction

Chicken Pot Pie Muffins

A delicious twist on classic chicken pot pie, these muffins are easy to prepare and perfect for a quick meal or snack. Packed with creamy chicken filling and encased in a flaky biscuit, they are sure to be a hit!

Ingredients

Cooked chicken

400g, shredded

Frozen mixed vegetables

200g

Cream of chicken soup

250ml

Shredded cheddar cheese

100g

Garlic powder

1 teaspoon

Salt

½ teaspoon

Black pepper

½ teaspoon

Butter

1 tbsp, melted

Refrigerated biscuit dough

1 pack (340g)

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 12 muffins

Directions

1. Preheat the oven to 190°C (375°F). Lightly grease a muffin tin.
2. In a bowl, mix the shredded chicken, frozen mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, salt, and black pepper. Stir until well combined.
3. Flatten each biscuit dough piece and press it into the muffin tin, creating a cup shape.
4. Spoon the chicken mixture evenly into each biscuit cup.
5. Brush the tops with melted butter.
6. Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
7. Allow them to cool slightly before serving. Enjoy!

Detailed Directions and Instructions

Step 1: Preheat the oven

Preheat the oven to 190°C (375°F). Lightly grease a muffin tin to prevent sticking.

Step 2: Prepare the filling

In a mixing bowl, combine the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, salt, and black pepper. Stir the mixture thoroughly until all ingredients are well combined.

Step 3: Prepare the biscuit dough

Open the package of refrigerated biscuit dough. Take each piece and flatten it using your hands or a rolling pin. Press the flattened dough into the greased muffin tin, shaping it into a cup to hold the filling.

Step 4: Fill the biscuit cups

Spoon the chicken mixture evenly into each biscuit cup formed in the muffin tin. Make sure to distribute the filling evenly for consistent baking.

Step 5: Add butter

Brush the tops of the filled biscuit cups with the melted butter to enhance flavor and achieve a golden finish during baking.

Step 6: Bake the muffins

Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them to avoid burning.

Step 7: Cool and serve

Once baked, remove the muffin tin from the oven and allow the muffins to cool slightly before serving. Enjoy these delicious Chicken Pot Pie Muffins warm!

Notes

Tip on chicken

Using leftover cooked chicken or rotisserie chicken can save time in preparation.

Vegetable options

Feel free to customize the mixed vegetables based on your preference or what you have on hand.

Biscuit dough alternatives

If you prefer, you can make your own biscuit dough from scratch for a homemade taste.

Storage instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage Instructions

Refrigeration:

Store any leftover Chicken Pot Pie Muffins in an airtight container in the refrigerator for up to 3 days.

Freezing:

For longer storage, you can freeze the muffins. Place them in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 2 months. To reheat, bake from frozen at 190°C (375°F) for 25-30 minutes or until heated through.

Serving Suggestions

These Chicken Pot Pie Muffins are perfect as a standalone meal or snack. Consider serving them with a side salad for a balanced meal. They can also be enjoyed with a drizzle of gravy or your favorite hot sauce for added flavor. For a heartier option, pair them with mashed potatoes or a creamy soup.

Nutritional Information

Each Chicken Pot Pie Muffin is approximately:
- Calories: 180
- Protein: 10g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 1g
- Sugars: 1g
Note: Nutritional values may vary based on specific ingredients used and portion sizes.

Ingredient Substitutions

- **Chicken:** Substitute cooked turkey or even a plant-based protein for a different twist.
- **Mixed Vegetables:** Use fresh vegetables like peas, corn, or carrots, or substitute with any frozen vegetable mix of your choice.
- **Cream of Chicken Soup:** You can use homemade cream of chicken soup or replace it with cream of mushroom soup for a different flavor.
- **Cheddar Cheese:** Try using mozzarella, Monterey Jack, or a dairy-free cheese alternative if you want to change the cheese flavor.
- **Biscuit Dough:** If you prefer homemade, you can use your favorite biscuit recipe or store-bought puff pastry for a flakier option.

Cook techniques

Preparation of the Chicken Mixture

Combine shredded chicken with frozen mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, salt, and black pepper. Ensure all ingredients are well mixed for an even flavor distribution.

Shaping the Biscuit Cups

Flatten each piece of refrigerated biscuit dough and press it into the muffin tin. Make sure to create a well-defined cup shape to hold the filling.

Even Distribution

Spoon the chicken mixture evenly into each biscuit cup, making sure each muffin has a good amount of filling for flavor in every bite.

Butter Brushing

Brush the tops of the filled biscuit cups with melted butter. This will help achieve a golden-brown color and add extra flavor.

Baking Time Monitoring

Bake muffins at 190°C (375°F) for 15-18 minutes. Keep an eye on them to ensure they don’t over-bake, and remove them once they are golden brown.

FAQ

Can I use leftover chicken for this recipe?

Yes, using leftover chicken is a great way to save time and add flavor to your muffins.

What types of vegetables can I use?

You can use any frozen vegetables you prefer or have on hand, such as peas, corn, or carrots.

Can I make these muffins ahead of time?

Yes, you can prepare the filling ahead of time and assemble the muffins shortly before baking.

How do I store leftovers?

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.

Can I freeze these muffins?

Yes, these muffins can be frozen. Store them in freezer-safe containers for up to 2 months. Reheat in the oven before serving.

Conclusion

These Chicken Pot Pie Muffins offer a delightful spin on a classic dish, perfect for any occasion. With their flaky biscuit exterior and savory filling, they are sure to satisfy your cravings. Whether served as a quick dinner option or a tasty snack, these muffins are easy to make and a guaranteed hit with family and friends.

More recipes suggestions and combination

Buffalo Chicken Muffins

Swap the cream of chicken soup for buffalo sauce and add crumbled blue cheese for a spicy twist.

Vegetarian Pot Pie Muffins

Replace the chicken with sautéed mushrooms, spinach, and chickpeas mixed with a white sauce for a vegetarian version.

Barbecue Chicken Muffins

Mix shredded chicken with barbecue sauce and diced onions for a smoky flavor.

Turkey and Cranberry Muffins

Use leftover turkey and combine with cranberry sauce and cream cheese for a festive spin.

Cheesy Broccoli Chicken Muffins

Incorporate steamed broccoli florets into the chicken filling along with extra cheese for added nutrition.

Pesto Chicken Muffins

Add a spoonful of pesto to the chicken mixture for an herbaceous flavor profile.