Description
Comfort meets innovation in these chicken pot pie muffins, blending classic flavors with portable charm. Hearty filling nestled in golden, flaky crusts promises a delightful twist on traditional comfort food you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups cooked chicken, shredded
- 1 cup milk
- 2 large eggs
- 1 cup mixed vegetables (carrots, peas, corn)
Baking and Seasoning:
- 1 tablespoon (1 tbsp) baking powder
- 1/2 teaspoon (1/2 tsp) salt
- 1 teaspoon (1 tsp) garlic powder
- 1/2 teaspoon (1/2 tsp) black pepper
- 1 teaspoon (1 tsp) dried thyme
Additional Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup cream of chicken soup
Instructions
- Heat the oven to 375°F (190°C) and thoroughly coat a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, thoroughly blend flour, baking powder, salt, and garlic powder until evenly distributed.
- Whisk melted butter, milk, and eggs in a separate container until the mixture achieves a smooth, consistent texture.
- Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing and maintain a light batter consistency.
- Create the savory filling by combining shredded chicken, mixed vegetables, cream of chicken soup, freshly ground black pepper, and dried thyme in a separate bowl.
- Layer the muffin cups: first add a small amount of batter to cover the bottom, then spoon in the chicken filling, and top with remaining batter to fully encase the filling.
- Place muffin tin in the preheated oven and bake for 22-27 minutes, watching for a golden-brown surface and firm texture. Let the muffins rest for 3-4 minutes before carefully removing from the tin to serve warm.
Notes
- Swap frozen mixed vegetables for fresh seasonal produce to enhance flavor and nutrition.
- Use rotisserie chicken for a quick time-saving option that adds rich, pre-seasoned meat.
- Create gluten-free versions by substituting all-purpose flour with almond or gluten-free blend.
- Reduce sodium by choosing low-sodium cream of chicken soup and controlling added salt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 80 mg