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Mini Chicken Pot Pie Muffins

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    Mini Chicken Pot Pie Muffins

    Ingredients:

    2 cups cooked chicken, diced
    1 cup frozen mixed vegetables, thawed
    1 can (10.5 oz) condensed cream of chicken soup
    1 cup shredded cheddar cheese
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried thyme
    Salt and pepper, to taste
    2 refrigerated pie crusts
    Cooking spray
    Instructions:
    Continued on the next page

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    Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray.
    Mixing the Filling: Combine chicken, vegetables, soup, cheese, garlic powder, onion powder, thyme, salt, and pepper in a bowl.

    Prepare the Crusts: Roll out pie crusts, cut out circles slightly larger than the muffin cups.
    Assemble: Press dough circles into the tin, fill with the chicken mixture, and fold over the dough, crimping the edges.
    Bake: 25-30 minutes until golden and bubbly.
    Serve: Let cool briefly before serving.
    Enjoy these savory mini chicken pot pie muffins, perfect for a quick meal or a delightful snack!

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