Muffin Tin Chicken Pot Pie (Print-Friendly Version)
Golden biscuit cups filled with creamy chicken and vegetables for an easy, comforting bite-sized meal.
# Ingredients You'll Need:
→ Filling
01 -
1 cup shredded rotisserie chicken
02 -
1 can (10.5 oz / 298 g) cream of chicken soup
03 -
1 pack (10 oz / 283 g) frozen vegetable medley, thawed
04 -
1 teaspoon dried rosemary
05 -
1 teaspoon dried thyme
06 -
1 teaspoon garlic powder
07 -
salt and freshly ground black pepper, to taste
→ Pastry & Assembly
08 -
2 cans refrigerated biscuits (Pillsbury recommended; approx. 16 biscuits total)
09 -
non-stick cooking spray
# How to Make It:
01 -
In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetable medley, rosemary, thyme, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
02 -
Lightly coat each cavity of a standard muffin tin with non-stick cooking spray. Place one biscuit dough round into each cup and gently press to mould the dough to fit the base and sides, forming cups.
03 -
Spoon the chicken and vegetable mixture evenly into the prepared biscuit cups, ensuring each is filled but not overflowing.
04 -
Transfer the muffin tin to a preheated oven at 175°C and bake for 10–15 minutes, or until the biscuit crusts are golden brown and cooked through.
05 -
Remove the muffin tin from the oven and allow the pot pies to cool in the tin for a few minutes. Carefully loosen the edges and lift out each pot pie before serving.
# Extra Information:
01 -
Ensure the biscuits are moulded thinly to avoid a doughy base and promote even baking.