These mini chicken pot pies muffins are a delicious and easy-to-make comfort food, perfect for a quick lunch or dinner. Filled with savory chicken, vegetables, and cheesy goodness, they are sure to be a family favorite.
Ingredients
Dough
1canrefrigerated biscuit dough or puff pastry sheets(or crescent roll dough)
Chicken
2cupsleftover rotisserie chicken or cooked shredded chicken(or boiled/baked chicken breasts)
Vegetables
1cupfrozen peas and carrots(or fresh chopped carrots, celery, onions)
Cream Binder
1cupchicken stock, cream, and roux or homemade cream sauce(or substitute with half-and-half or chicken broth)
Seasonings
½teaspoongarlic powder(adds savory flavor)
½teaspoononion powder(complements the mixture)
½teaspoondried thyme or parsley(optional herbal note)
½cupgrated cheddar cheese(for cheesy filling)
Fresh Herbs
1tablespoonchopped parsley, thyme, or chives(for garnish)
Instructions
Preheat oven to 375°F (190°C). Prepare muffin tin with liners or grease.
Roll out dough and cut into circles to fit muffin cups. Place dough in cups.
Mix shredded chicken, vegetables, cream binder, seasonings, and cheese. Spoon filling into dough cups.
Cover with remaining dough or fold over, sealing edges. Bake for 20 minutes until golden.
Garnish with chopped fresh herbs before serving.
Notes
Use leftover cooked chicken for best flavor. Adjust seasonings to taste.