Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Muffin-Tin Chicken Potpies #089
About the Recipe
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up.
For the record, the grown-ups did, too!
—Melissa Haines, Valparaiso, Indiana
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 10 servings.
Ingredients:
• 1 tablespoon butter
• 2 celery ribs, sliced
• 1/2 cup chopped onion
• 3 cups frozen mixed vegetables (about 15 ounces)
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 cups cubed cooked chicken breast
• 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
Getting it done:
• 1. Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
• 2. On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.
• 3. Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
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