Muffin-Tin Chicken Potpies
Muffin-Tin Chicken Potpies
Personalized chicken pot pies in muffin tins are great for kids and adults love them too. Try this easy and fun dish to enjoy with the family.
Equipment
- Oven
- muffin tins
Ingredients
- 1 tbsp butter
- 2 celery ribs, sliced
- 1/2 cup chopped onion
- 3 cups Hanover Frozen mixed vegetables (about 15 ounces)
- 1 can condensed cream of chicken soup 10.75oz can
- 1/2 cup milk
- 1/2 tsp onion powder
- 1/4 tsp garlic salt
- 1/8 tsp dried thyme
- 2 cups cubed cooked chicken breast
- 4 tubes small refrigerated flaky biscuits 6 ounces each tube
Instructions
- Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat
- On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed
- Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
Nutrition
Serving: 2mini potpiesCalories: 330kcalCarbohydrates: 39gProtein: 15gFat: 12gSaturated Fat: 4gCholesterol: 28mgSodium: 1049mgFiber: 3gSugar: 7g
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