Crunchy Mini Chicken Pot Pie Muffins Recipe: Bite-sized Joy!
These tasty crispy mini chicken pot pie muffins offer flaky crust with savory filling. Hungry home chefs will love how fast these golden treasures come together.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davesgrill.com.
Cooking tools:
- Oven
- Muffin tin
- Paper cups
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Baking sheet
- Cooling rack
- Spatula
Ingredients
- 2 cups (300 g) shredded chicken (rotisserie chicken works great)
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 (16 oz / 450 g) can refrigerated biscuit dough (12 biscuits)
- ½ tsp garlic powder
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley
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