Description
Mini Chicken Potpie Muffins packed with tender chicken, veggies, cheese, and creamy soup in a fluffy biscuit base. Perfect for quick dinners, lunches, or meal prep.
Ingredients
Scale
- 1 ½ cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables, thawed
- ½ cup cream of chicken soup
- ½ cup shredded cheddar cheese
- 1 cup biscuit mix
- ½ cup milk
- 2 large eggs
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together biscuit mix, milk, eggs, garlic powder, salt, and pepper until smooth.
- Stir in the chicken, vegetables, cream of chicken soup, and shredded cheddar until well combined.
- Spoon the mixture evenly into prepared muffin cups, filling each about ¾ full.
- Bake for 20 to 25 minutes until tops are golden and a toothpick comes out mostly clean.
- Let muffins cool in the pan for 5 minutes before removing. Serve warm.
Notes
- Use rotisserie chicken or canned chicken for convenience.
- Add herbs like thyme or parsley for extra flavor.
- Silicone liners make cleanup easier and prevent sticking.