Alright 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 a Chicken Pot Muffin.
And that’s what I did.
| Chicken Pot Muffins |
|
- 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
- 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.
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.
If you like this recipe, please vote for me in the H-E-B Meal Maker Challenge. The top two winners will participate in a cook-off and I can only get there with your help. So, a super big thanks in advance for your votes.
Oh, and don’t forget, you can vote once per day!
In-Store Combo Loco Deal:
From August 24th through September 6th, when you buy Healthy Choice Steamers (10 oz), you can get H-E-B Frozen Vegetables free with the in-store coupon!
About Crystal
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Those look amazing! I have to say, the only reason I never make chicken pie is because of the pastry…I’ll have to try these!
They look FABULOUS and we were so on the same page
YUM. and Good luck!!!!
Oh those look SOOO good Crystal. And like Heather, I always LOATHED making chicken pot pie because of the pastry, but these look REALLY easy!
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.
Thanks LaKeshia! Let me know what you think when you try them.
Wow I love this idea. So easy, and the entire family would love them!
Oh-My-Yum! Seriously…I HAVE to try this! Thanks so much for sharing. I think the fam will love this!
These sound good and perfectly portioned!
I love all of the unique recipes that are coming out of this, you are really doing a great job! I’ll continue to vote for you.
Thanks so much for voting. I really appreciate it.
That is awesome!
Um wow these look delicious
Clever idea. They look delish!
That looks really good, I love those flaky bisquits… mmmmm!
I, of course, voted for you – good luck!
OMY! As in OH MY YUM! Thumbs up.
Oh heavens that looks delish!
HUGE fan of anything bite sized…especially POT PIES! this is great!
Those sound good and easy to make!
I might just have to make some when the weather cools down and I can use the oven.
Two thumbs up for an absolutely delicious looking dish.
Quick question – Do you add water to your cream of chicken soup like usual or use it thicker?
Hi Katya – I did not add water. Just used the cream of chicken soup.
Thanks for stopping by.
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.
Hi Naomi — Yes, they are sturdy enough to be hand-held. I haven’t tried them with puff pastry, but I bet it would be yummy.
Thanks for stopping by.
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!
So glad to hear you liked them!
What a great idea!
Looks yummy!
Made these and they are sooo good! My household is raving about them. We’ve had them twice just this week !
That’s great to hear!
I added this recipe to REDDIT and it has gotten lots of up votes
Oh wow these look amazing
Those are super creative &look so yummy!
Very creative, and a great use of frozen veggies.
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.
Oh wow! Those look so so amazing! Definitely on my to try list.
yum! these look delicious!
YUM! Those would be great with leftover turkey as well. Thanks for sharing.
What kind of veggies does everyone use??
I just used the bag of mixed frozen veggies. Hope that helps.
These were wonderful! I just tossed the frozen veggies in with the soup mixture. These are going on monthly rotation. Thank you!