Mini Chicken Pot Pies Muffins
Ingredients
- Refrigerated biscuit dough or puff pastry sheets.
- Crescent roll dough works in a pinch though you’ll want to be mindful of rolling it into the correct shape.
- Ideally use leftover rotisserie chicken which brings extra flavor. boil or bake chicken breasts, then shred them.
- Frozen peas
- chopped carrots celery, onions
- Cream of chicken soup
- Milk or half-and-half: Used to thin out the cream of chicken soup and create a cohesive filling. You can substitute half-and-half for a richer taste or even chicken broth for a slightly lighter result.
- Salt and Pepper: Adjust these according to taste.
- Garlic Powder ½ teaspoon
- Onion Powder ½ teaspoon
- Dried Thyme or Parsley optional, ½ teaspoon
- Grated Cheddar Cheese ½ cup
- Fresh Herbs chopped parsley, thyme, or chives, about 1 tablespoon
Instructions
- Preheat and Prepare the Muffin Tin: Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Prepare the Dough: Roll out the biscuit or puff pastry dough into flat circles. Cut them to fit into the muffin tin.
- Combine the Filling: In a bowl, mix shredded chicken, frozen peas and carrots, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. If using, mix in cheese and herbs.
- Fill and Seal: Place the dough circles into the muffin tin. Fill each with the chicken mixture and top with another circle of dough, pressing to seal.
- Bake: Bake in the oven for about 20-25 minutes, or until golden brown.
- Cool and Serve: Allow to cool for a few minutes before serving.