"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Muffins Recipe

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This recipe for Chicken Pot Pie Muffins, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Tobias Sangl

Category:
Category:

Ingredients:  
Ingredients:  
1 C cooked chicken breasts, diced (can also use turkey)
1 C cream of chicken soup
1 C veggies, chopped (can use fresh or frozen)
1 C cheddar cheese, shredded
1/2 T dried thyme (optional)
1/2 t dried basil (optional)
1 t onion powder (or fresh onion chopped fine)
1 t garlic powder
10 oz Pillsbury biscuits

Directions:
Directions:
Preheat oven to 400 degrees. In a large bowl combine cooked chicken, soup, veggies, herbs and spices. Lightly grease a 12 cup muffin pan. Place one Pillsbury biscuit in each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each cup. Place pan in the oven and bake for 12-15 minutes.

Remove and serve.

If using fresh veggies you may want to saute them ahead of time so that they are tender since baking time is so brief. This recipe is a great way to use up leftovers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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