If you love Chicken Pot Pie, you’ll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!
INGREDIENTS 1x2x3x
- ▢ 2 cups chicken *cooked/shredded
- ▢ 1 can cream of chicken soup
- ▢ 1 cup mixed veggies *frozen is what I use
- ▢ 1 cup cheddar cheese *shredded
- ▢ ½ tablespoon thyme
- ▢ ½ tablespoon Basil
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon garlic salt
- ▢ 2 cans Pilsbury biscuits *10 oz packages
INSTRUCTIONS
- Preheat the oven to 400.
- In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices.
- Lightly grease a 12 cup muffin pan.
- Place one Pillsbury biscuit in each cup, pressing into the bottom so it covers up the sides as well.
- Evenly spoon the pot pie mixture into each cup.
- Place pan in the oven and bake for about 12-15 minutes.
- Remove from oven and serve!!
NUTRITION
Serving: 1muffinCalories: 372kcalCarbohydrates: 42gProtein: 10gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 19mgSodium: 1170mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 943IUVitamin C: 2mgCalcium: 116mgIron: 3mg