Thursday, January 12, 2012

Chicken Pot Pie Muffins

This is my comfort food.  I have a thing for Chicken Pot Pie and Chicken and Dumplings.  They warm me up when I am not feeling so good.  I made these this week as it started to get cold down here and man they hit the spot.  The Hubby actually ate some of the leftovers for breakfast:)  They were perfect and will be making our regular rotation.  What is not to love about easy comfort food?

Chicken Pot Pie Muffins

Printable Version

- 1 can of Pillsbury butter tastin biscuits Jumbo (8 per can)
- 1 cup cooked chicken breast (I used rotisserie chicken and it added awesome flavor)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded cheddar
- 1 cup of frozen mixed veggies
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Separate biscuits and use about 2/3 of each biscuit (these are the big jumbo biscuits) per cup. Use the leftover sections and add two together to fill another cup. This will fill all 12 muffin cups.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

The Mom

1 comment:

  1. These look amazing! Im going to make them this weekend.