Description
These mini chicken pot pie muffins are a fun, bite-sized twist on the classic comfort food, featuring tender chicken, vegetables, and a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 tubes refrigerated crescent roll dough
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and grease a muffin tin.
- In a large bowl, mix the shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, salt, and pepper until well combined.
- Unroll the crescent roll dough and press each piece into the muffin tin cups, forming a cup shape.
- Spoon the chicken mixture into each dough cup.
- Bake for 15-20 minutes or until the dough is golden brown and the filling is bubbly.
- Allow to cool for 5 minutes before removing from the tin and serving.
Notes
For a crispier crust, brush the dough with an egg wash before baking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 18g
- Protein: 12g