Chicken Pot Pie Muffins
Easy Chicken pot pie muffins are so fun!! Great muffin tin dinner using leftover chicken and they're quick to make. Your kids are going to love these!
Servings: 12
Equipment
- 1 muffin tin
- 1 Bowl
Ingredients
- 1 can cream of chicken soup
- 1 bag frozen vegetables mixed, or carrots and peas, 12-16 oz
- 1 chicken breast precooked
- 2 can refrigerated biscuits jumbo size
Instructions
- Cook chicken and dice, or use leftovers.
- Add to bowl along with the can of cream of chicken soup and bag of vegetables (leave frozen veggies on counter before adding to defrost to more of room temp.).
- Mix ingredients, add salt if desired. Spray muffin tin with non stick spray.
- Flatten biscuit and push into muffin pan holes.
- Fill inside of biscuit with mix.
- Slice remaining 2 biscuits (makes 12, 2 should be left over) into strips and make lattice for top if desired. Bake at 350 degrees for about 15 min or until biscuits are browned and insides are warm.
Video
Nutrition
Serving: 3oz | Calories: 59kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 132mg | Vitamin A: 1250IU | Vitamin C: 2.6mg | Calcium: 10mg | Iron: 0.6mg