Mini Chicken Pot Pies Muffins

Mini Chicken Pot Pies Muffins

Ingredients:

• 2 cans (8 count) jumbo biscuits
• 1 can cream of chicken with herbs
• 1 cup cooked chopped or shredded chicken
• 1 cup mixed thawed veggies (peas and carrots)
• 1 can diced new potatoes, drained
• 1-2 tablespoons sour cream
• Pepper (to taste)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
   • Spray two muffin pans with oil.
2. Prepare Biscuit Cups:
   • Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
3. Prepare Filling:
   • In a separate bowl, mix together the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
   • Season according to your preference.
4. Fill the Biscuit Cups:
   • Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
6. Serve:
   • Allow to cool slightly before serving.

20 Secrets to Achieve the Perfect Mini Chicken Pot Pies Muffins

1. High-Quality Biscuits: Use high-quality refrigerated biscuits for the best texture and flavor.
2. Homemade Filling: Make your own cream of chicken soup for a richer taste.
3. Seasoned Chicken: Season the cooked chicken well before adding to the filling.
4. Veggie Variety: Use fresh vegetables instead of frozen for more crunch and flavor.
5. Herbs: Add fresh herbs like thyme or parsley to the filling for extra flavor.
6. Creaminess: Adjust the amount of sour cream for desired creaminess.
7. Consistency: Ensure the filling is not too watery to prevent soggy bottoms.
8. Biscuit Edges: Make sure the biscuit edges are well-formed to hold the filling.
9. Even Filling: Spoon the filling evenly to ensure each muffin has a good mix of ingredients.
10. Oven Temperature: Ensure your oven is properly preheated to maintain consistent baking.
11. Check Doneness: Check the muffins a few minutes before the end time to avoid overbaking.
12. Muffin Liners: Use silicone muffin liners for easy removal and clean-up.
13. Topping: Sprinkle a little shredded cheese on top before baking for an added flavor boost.
14. Cooling Time: Let the muffins cool for a few minutes to set properly before serving.
15. Storage: Store leftovers in an airtight container to keep them fresh.
16. Reheating: Reheat in the oven to maintain the biscuit’s texture.
17. Customization: Customize the filling with your favorite vegetables and seasonings.
18. Chicken Broth: Add a splash of chicken broth to the filling if it’s too thick.
19. Size: Adjust the size of the biscuits if using a different brand to fit the muffin tins properly.
20. Presentation: Garnish with a sprinkle of fresh herbs for a professional touch.

20 Most Popular Questions and Answers

1. Q: Can I use different types of meat? A: Yes, you can substitute chicken with turkey or ham.
2. Q: Can I make these ahead of time? A: Yes, you can prepare the filling in advance and assemble the muffins just before baking.
3. Q: Can I freeze the mini pot pies? A: Yes, bake them first and then freeze. Reheat in the oven before serving.
4. Q: Can I use homemade biscuit dough? A: Absolutely, homemade biscuit dough can be used for a more personalized touch.
5. Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days.
6. Q: Can I use other vegetables? A: Yes, feel free to use any vegetables you like, such as corn, green beans, or mushrooms.
7. Q: How do I prevent soggy bottoms? A: Ensure the filling is not too watery and bake the muffins until the biscuits are golden brown.
8. Q: What can I serve with these mini pot pies? A: Serve with a side salad or steamed vegetables for a complete meal.
9. Q: Can I use a different type of soup? A: Yes, you can use cream of mushroom or celery soup for a different flavor.
10. Q: How do I make the filling thicker? A: Add a bit of flour or cornstarch to the filling to thicken it.
11. Q: Can I make these gluten-free? A: Yes, use gluten-free biscuits and check the other ingredients for gluten-free options.
12. Q: How can I add more flavor? A: Add more herbs, spices, or a splash of hot sauce for extra flavor.
13. Q: Can I use canned chicken? A: Yes, canned chicken can be used in a pinch, but fresh cooked chicken is recommended.
14. Q: How do I prevent the biscuits from sticking? A: Use non-stick spray or silicone muffin liners.
15. Q: Can I add cheese to the filling? A: Yes, adding cheese to the filling will make it more flavorful and creamy.
16. Q: Can I bake these in a regular muffin tin? A: Yes, a regular muffin tin works well for this recipe.
17. Q: What can I use instead of sour cream? A: You can use Greek yogurt or heavy cream as substitutes.
18. Q: Can I make a vegetarian version? A: Yes, omit the chicken and add more vegetables or use a meat substitute.
19. Q: How do I know when they are done? A: The biscuits should be golden brown, and the filling should be bubbly.
20. Q: Can I use leftover rotisserie chicken? A: Yes, leftover rotisserie chicken works great in this recipe.