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Chicken Pot Pie Muffins

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chicken pot muffin recipeAlright y’all.  It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes.  I can’t thank you ALL enough for voting for me.  I really appreciate your support.  If things continue like they are, it looks like I’ll be one of the finalists that will compete in the final challenge and get to meet Celebrity Chef, George Duran!

But, let’s get to the recipe.

When I first learned that this weeks special ingredient was H-E-B Frozen Vegetables, I was anything but inspired.  I’m glad this ingredient was last because it gave me a few weeks to ponder on my recipe.

And then it happened.

I remembered doing my Pepperoni Pizza Muffins and decided to do something along the same lines — except reinvent the Chicken Pot Pie into Chicken Pot Pie Muffins.

And that’s what I did.

chicken pot muffin recipe

Chicken Pot Pie Muffins

Chicken Pot Pie Muffins

Yield: 8
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

A new twist on the Chicken Pot Pie.

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

Instructions

  • Heat oven to 375.
  • Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup.
  • 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.
  • 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.
  • 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.
  • Spread each biscuit top with melted butter and sprinkle with italian seasoning.
  • 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.

    © Crystal @ SimplyBeingMommy.com

     

    chicken pot muffin recipeMy family really enjoyed these Chicken Pot Pie Muffins. I hope your family does, too!

     

    I have been provided with promotional items, products and compensation for my participation in this campaign.
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    About Crystal

    Crystal Reagan, the owner and founder of SimplyBeingMommy.com lives in Small Town, Texas with her husband and 3 children. Crystal and her website have been featured on local and national news stations including Channel 2 Houston and ABC News. She has also appeared on BetterTV as a Mommy Expert for VTech.

    Comments

    4. LaKeshia Coleman says

      That looks good girl and by the way I have never heard of Chicken Pot muffin only the chicken Pot pie.With all of that being said you just invented something else for me to try to cook.Keep up the good work with these recipes and the pictures that you post of them and maybe one day you might have your own show on the food network.

      Reply

    19. Naomi says

      What a great idea! Are they sturdy enough to be a hand-held pie? I’m thinking you could also probably use puff pastry instead of the canned biscuit dough.

      Reply

    20. Tina says

      I just made these for dinner tonight…they were great! Although reading through the comments just now I notice you say you did not add water or milk to the soup, I did, I’m kinda glad I didn’t use 2 whole cans of milk as stated on the can and only used 1 and half or it may have been too runny! But they were awesome and super easy, especially if you already the cooked chicken! Thanks for a great recipe!

      Reply

    28. Kirsty says

      These looks so delicious. I found the recipe via Pinterest and will be giving them a go tonight. We don’t get canned biscuits in the UK but I am going to substitute that with savoury scone dough and cross my fingers.

      Reply

    33. Zivafemme says

      These were wonderful! I just tossed the frozen veggies in with the soup mixture. These are going on monthly rotation. Thank you!

      Reply

    34. Sara says

      What a great idea! Chicken pot pie is one of my ultimate comfort foods especially in the cooler fall/winter months. I can’t wait to try these out! =)

      Reply

    35. Mallory says

      These were absolutely amazing!! Big hit with the kids (even the one who won’t eat veggies cleaned her plate)!! Everyone asked for seconds!! I’m new to your recipes and I’ll definitely be back for more! Thanks for sharing.
      Mal

      Reply

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