Muffin Tin Chicken Pot Pie
A delightful and easy-to-make individual chicken pot pie featuring a golden biscuit crust filled with shredded chicken and mixed vegetables.
Ingredients
For the Filling
- 1 cup shredded rotisserie chicken Use store-bought rotisserie chicken for convenience.
- 1 can cream of chicken soup (10.5 oz / 298 g) Can use low-fat version for a healthier option.
- 1 pack frozen vegetable medley (10 oz / 283 g), thawed Feel free to substitute with your favorite vegetables.
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
For the Crust
- 2 cans refrigerated biscuits (approx. 16 biscuits total) Pillsbury brand is recommended.
- Non-stick cooking spray To grease the muffin tin.
Instructions
Preparation
- Gather all your ingredients. Shred the rotisserie chicken and thaw the frozen vegetable medley.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, thawed vegetable medley, dried rosemary, thyme, garlic powder, salt, and pepper. Mix until well incorporated.
Baking
- Preheat your oven to 175°C (350°F).
- Lightly coat each cavity of a standard muffin tin with non-stick cooking spray.
- Take one biscuit dough round and gently press it into each muffin tin cup, creating a small cup shape that fits the base and sides.
- Spoon the chicken and vegetable mixture evenly into each biscuit cup, ensuring they are filled but not overflowing.
- Carefully transfer the muffin tin to the preheated oven and bake for 10 to 15 minutes, or until the biscuit crusts turn golden brown and are cooked through.
- Once baked, remove the muffin tin from the oven and let the pot pies cool for a few minutes. Carefully loosen the edges of each pot pie with a fork or knife before lifting them out.
- Serve your delicious Muffin Tin Chicken Pot Pies warm.
Notes
Consider adding cheese on top before baking for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days.