Easy, creamy, and baked in a muffin tin!
Ingredients:
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1 cup cooked chicken, shredded
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½ cup frozen mixed vegetables, thawed
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⅓ cup cream of chicken soup
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¼ tsp garlic powder
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Salt & pepper, to taste
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1 can refrigerated biscuit dough
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¼ cup shredded cheese (optional – cheddar, mozzarella, etc.)
Preparation Instructions:
1. Preheat oven:
Set to 375°F (190°C). Lightly grease a muffin tin.
2. Prepare the biscuit crusts:
Flatten each piece of biscuit dough slightly and press into muffin cups, shaping into mini crusts that go up the sides.
3. Mix the filling:
In a bowl, combine:
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Shredded chicken
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Thawed vegetables
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Cream of chicken soup
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Garlic powder
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Salt & pepper
Mix until evenly combined.
4. Fill the pies:
Spoon the filling into each prepared biscuit cup.
Top with shredded cheese, if using.
5. Bake:
Place in oven and bake for 15–18 minutes, until the biscuits are golden brown and the filling is bubbly.
6. Cool & serve:
Let cool for a few minutes before removing from the tin.
Serve warm and enjoy!
Tips & Variations:
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No cream of chicken soup? Substitute with a mix of sour cream + a splash of milk or homemade roux.
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Want crunch? Top with crispy onions or breadcrumbs before baking.
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Spice it up: Add paprika or a dash of hot sauce to the filling for extra kick.
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Make ahead: Assemble and store in fridge for up to 1 day before baking.
Storage:
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze fully baked pies up to 2 months. Reheat at 350°F until hot.
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