Chicken Pot Pie Muffins #Recipe

We'd love it if you shared it!

I wanted to make something quick, easy and fun the night before we left on our trip to DC. This is what I came up with. It only calls for a little cutting and a little flattening, then baking for a very short while. The resulting muffins are tasty and just cute, the kids will love them! The recipe makes 8 muffins.

INGREDIENTS

• 2x 10 3/4 oz cans condensed Cream of Chicken soup
• 1x 10 oz bag steamable mixed vegetables
• 1x 9 oz chicken, chunked (I used Perdue Short Cuts Original roasted)
• 1x 16.3 oz can Pillsbury Grands Biscuits (I used Flaky Layers Butter Tastin)
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

INSTRUCTIONS

Preheat oven to 350 f.

In a large bowl mix the chicken, condensed soup (no water or milk), onion powder, garlic powder and the vegetables. Stir well.

Open the muffins and separate the eight biscuits.

Flatten out the biscuits.

Place one biscuit into each spot in the muffin pan.

Fill the empty biscuits with the mix in the bowl. I put the filling in all the way to the top.

Bake for 15 minutes.

Remove from oven and serve immediately.

What’s your favorite kind of pot pie?