Chicken Pot Muffins

I love chicken pot pie but do not like making a huge one where all the filling just oozes out when you cut a slice out of it.  I have experimented with making smaller one person size ones using some ramekins that are also great for French Onion Soup because they are oven safe.  I only have four of those though.  So when I saw this recipe I knew I had to try it!

Let's just say I am now thinking of all sorts of fillings I can put in these and how easy they would be to make, freeze and take for easy lunches or even breakfast. :-)  I did make a few modifications to the recipe and found that I had a TON of leftover filling.  I listed my modifications below the recipe.

Chicken Pot Muffins

Recipe courtesy of Simply Being Mommy

 

Prep time: 20 mins

Cook time: 17 mins

Total time: 37 mins

Serves: 8

 

Ingredients

• 1 tbsp butter, melted
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 cooked chicken breasts, diced
• 1 bag (16 oz) frozen vegetables
• 2 cans (10 oz) cream of chicken
• 2 cans (8 ct) flaky butter tastin biscuits
• 1 tsp italian seasoning
• nonstick cooking spray

Directions

1. Heat oven to 375.
2. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup.
3. Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
4. Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
5. Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
6. Spread each biscuit top with melted butter and sprinkle with italian seasoning.
7. Bake for 15 to 17 minutes or until edges are golden brown.

Notes

This recipe makes 16 muffins with a little mixture left over. I’m sure if you bought another can of biscuits, you could get 24 out of it.

 

 

My modifications:

I used 2 cans worth of Cream of Soup and added a can of turkey gravy cause I like to combine the gravy and cream of soups in my pot pies but this was WAY too much. I would say 1 can of cream soup would be plenty.  I also used 2 cans of cooked chicken since that is what I had in my pantry.  I could have easily have done only 1. 

 

I am now going to freeze my leftover filling and use it either later in the month or next.  I will also experiment with using other filling such as cooked cabbage and ground beef, pepperoni and cheese, Eggs and sausage.  Ok, getting hungry for them again so I will stop now and let you all try the recipe!