Mini Chicken Pot Pies Muffins: Easy Cozy Bites for Busy Nights
Mini Chicken Pot Pies Muffins are the perfect solution for delicious, comforting meals on a busy night. These bite-sized treats are easy to prepare and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper.
- Roll out the biscuit dough and cut it into rounds.
- Press each round into a greased muffin tin and fill with the chicken mixture.
- Bake for 20-25 minutes or until the biscuit tops are golden brown.
Notes
- These muffins can be made ahead of time and frozen for later use.
- Feel free to customize the filling with your favorite veggies.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mini Chicken Pot Pies Muffins, Cozy Bites, Busy Nights