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muffin tin chicken pot pie

Muffin Tin Chicken Pot Pie

These muffin tin chicken pot pies are an adorable way to serve this classic in individual portions.
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American

Equipment

  • muffin tin

Ingredients
  

  • cooking spray
  • 1 cup Rotisserie chicken, shredded
  • 1 10oz Frozen vegetable medley (thawed)
  • 2 cans Pillsbury biscuits
  • 1 10.5 oz can Campbells cream of chicken soup
  • salt and pepper
  • 1 teaspoon rosemary (dried)
  • 1 teaspoon thyme (dried)
  • 1 teaspoon garlic powder

Instructions
 

  • In a large bowl, combine the shredded chicken, chicken soup, vegetables, salt, pepper, garlic powder, thyme and rosemary. Stir everything until its evenly combined.
  • Spray a muffin pan with cooking spray and place a biscuit inside each one. Using your finders, mold the dough into little cups.
  • Evenly divide the pot pie filling into each of the biscuit cups. Bake at 350 degrees for about 10-15 minutes or until the dough is golden brown.
  • Let them cool slightly before removing them with your fingers or a butter knife and enjoy!
Keyword mini chicken pot pie, muffin tin chicken pot pies, muffin tin recipes