Irresistible Chicken Pot Pie Muffins: A Comforting Delight

Craving some comforting yet delicious meal options? Look no further than these delightful Chicken Pot Pie Muffins! Bursting with flavor and fun, they’re sure to satisfy your taste buds and lift your spirits.

Ingredients:

• 2 cans of refrigerated biscuits (8 count each can)
• 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
• 1 bag of frozen peas and carrots
• 1 can of cream of chicken soup
• Cooking spray for the pan

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit and generously spray a muffin tin with cooking spray.
2. Begin by chopping the chicken breast into small, bite-sized pieces. Cook them over medium-high heat until they are no longer pink. Feel free to season the chicken with your favorite spices; I personally enjoy using garlic powder, onion powder, and a pinch of salt. Once cooked, remove the chicken from the heat and set it aside.
3. In the same pan used to cook the chicken, add the frozen peas and carrots along with the cream of chicken soup. Stir well to combine with the chicken. Set the mixture aside.
4. Open the cans of refrigerated biscuits and gently flatten each biscuit to make them thin enough to fit into the muffin cups.
5. Carefully place each flattened biscuit into the greased muffin tin, shaping them into cups.
6. Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
7. Bake the Chicken Pot Pie Muffins in the preheated oven for 30-35 minutes, or until the biscuits turn golden brown.
8. If you find that you have leftover chicken mixture, don’t fret! Simply freeze it in an airtight container for up to 2 months and use it to create another delicious meal in the future.

Enjoy the heartwarming goodness of these Chicken Pot Pie Muffins, perfect for any occasion! Your taste buds will thank you. 🥰

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