Muffin Tin Chicken Pot (Print Version)
Tender chicken and creamy filling baked in fluffy biscuit cups for warm, single-serve portions full of cozy flavors.
# What You'll Need:
→ Protein
01 -
2 cups shredded rotisserie chicken
→ Vegetables
02 -
1 cup frozen mixed vegetables (carrots, corn, peas), thawed and drained
→ Dairy
03 -
1 can (10.5 oz) Campbell's cream of chicken soup, low sodium preferred
→ Herbs & Spices
04 -
1/2 teaspoon dried rosemary
05 -
1/2 teaspoon dried thyme
06 -
1/4 teaspoon garlic powder
07 -
Salt and freshly ground black pepper to taste
→ Baking
08 -
1 can (8 count) refrigerated homestyle biscuit dough
→ Other
09 -
Cooking spray for muffin tin
# Steps to Follow:
01 -
In a large mixing bowl, stir together shredded chicken, thawed vegetables, cream of chicken soup, rosemary, thyme, garlic powder, salt, and pepper until evenly combined and creamy.
02 -
Spray each cup of a 12-cup muffin pan with cooking spray. Place one biscuit dough in each well, gently pressing the dough up the sides to form cups with a bottom and edges.
03 -
Evenly spoon the chicken mixture into each biscuit cup, filling to the top without overflowing.
04 -
Bake in a preheated oven at 350°F (177°C) for 10 to 15 minutes, starting to check at 10 minutes. Bake until the biscuit edges are deep golden and the filling bubbles.
05 -
Allow pies to cool for a few minutes to firm the crust. Carefully lift out with a butter knife or fingers. Serve warm for optimal flavor.
# Additional Notes:
01 -
Thaw and drain vegetables thoroughly to avoid a watery filling.
02 -
Letting the pies rest briefly after baking helps them maintain shape upon removal.
03 -
Leftovers keep well refrigerated for up to two days and can be reheated in a low oven to restore crispness.