Muffin Tin Chicken Pot Pie Recipe
Muffin tin chicken pot pies are made with canned biscuit dough, rotisserie chicken, frozen vegetables and just a few other simple ingredients for a unique and delicious meal.
Equipment
- Standard Muffin Tin
Ingredients
- 1 Cup Rotisserie Chicken, shredded
- 10 Oz Frozen Vegetable Medley (thawed)
- 2 Cans Pillsbury Biscuits
- 10.5 Oz Can Campbells Cream Of Chicken Soup
- Salt and Pepper
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 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 for 10-15 minutes before removing them with your fingers or a butter knife and enjoy!