Chicken Pot Pie Muffins
If you love Chicken Pot Pie, you'll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!
Servings: 12
Calories: 372kcal
Equipment
Ingredients
- 2 cups chicken *cooked/shredded
- 1 can cream of chicken soup
- 1 cup mixed veggies *frozen is what I use
- 1 cup cheddar cheese *shredded
- ½ tablespoon thyme
- ½ tablespoon Basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 cans Pilsbury biscuits *10 oz packages
Instructions
- Preheat the oven to 400.
- In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices.
- Lightly grease a 12 cup muffin pan.
- Place one Pillsbury biscuit in each cup, pressing into the bottom so it covers up the sides as well.
- Evenly spoon the pot pie mixture into each cup.
- Place pan in the oven and bake for about 12-15 minutes.
- Remove from oven and serve!!
Nutrition
Serving: 1muffin | Calories: 372kcal | Carbohydrates: 42g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1170mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg
