Muffin Tin Chicken Pot Pie
How to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious!
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Servings: 8
Calories: 292kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs cooked and shredded
- 10.5 ounces cream of chicken soup
- 3/4 cup frozen peas and carrots thawed
- 1/4 cup frozen corn thawed
- 1/2 teaspoon salt to taste
- 1/4 teaspoon ground black pepper to taste
- 16.3 ounces Grands Biscuits
Instructions
- Pre-heat the oven to 375° F, and grease a muffin tin with cooking spray.
- In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
- Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
- Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
- Bake at 375° F for about 20-25 minutes, or 'til golden brown.
- Cool on a wire rack for about 5 minutes before serving.
Nutrition
Serving: 1Servings | Calories: 292kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 934mg | Potassium: 392mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 2mg
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