Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins

Ingredients

2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn), thawed
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (16.3 oz each) refrigerated biscuit dough

Instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Separate the biscuit dough into individual biscuits. Flatten each biscuit into a 4-inch circle.
Press each flattened biscuit into a muffin cup, forming a dough cup.
Spoon the chicken mixture evenly into each dough cup.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Allow the mini chicken pot pie muffins to cool in the pan for 5 minutes before removing them. Serve warm.