Chicken Pot Pie Muffins
Published on August 8, 2012
When we think of Chicken Pot Pie a lot of us will be taken back to a time in our childhood where our grandparents or our parents would make us a pot pie, and we’re not talking the Swanson’s kind. 🙂 When you’ve had a great Chicken Pot Pie, well you know it. We’re always looking for a good recipe and thankfully we stumbled upon this wonderful treatment and deconstruction of the Chicken Pot Pie. Big thanks goes out to Lauren for the recipe and you can find this and more of her recipes here: Now let’s have some Cheesy Chicken Pot Pie.
Cheesy Chicken Pot Pie Cups
Cheesy Chicken Pot Pie Cups
Recipe adapted from Between 3 Sisters
Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
Ingredients:
*8-count homemade Butte Creek Mill biscuits
*1 teaspoon of minced onion
*1/4 teaspoon black pepper
*1/2 teaspoon salt
Preparation:
*Preheat oven to 400 degrees.
*Prep chicken: For healthiest chicken, poach: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth – I used vegetable broth because I had it leftover from making the Tomato Artichoke Soup) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Cut prepared chicken into bite-size pieces.
*Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
*In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
*Evenly spoon chicken mixture into prepared biscuit cups.
*Bake for 12 to 15 minutes or until golden brown.
*Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
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| Veggies |
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| Ready for the oven! |
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| Tasty! |
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| Golden and yummy |
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| Perfect little cups! |