Mini Chicken Pot Pies Muffins 🥧🍗

Ingredients:

For the Muffin Filling:

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup cream of chicken soup

1/2 cup milk

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

For the Muffin Batter:

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, melted

3/4 cup milk

1 large egg

Instructions:

Prepare the Filling:

In a mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Make the Muffin Batter:

Preheat the oven to 375°F (190°C) and grease a muffin tin.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the melted butter, milk, and egg to the dry ingredients. Stir until just combined.

Assemble the Mini Pot Pies:

Spoon about a tablespoon of muffin batter into each muffin cup, followed by a tablespoon of the chicken filling.

Top with another tablespoon of muffin batter, covering the filling completely.

Bake the Muffins:

Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let cool for a few minutes in the pan before transferring to a wire rack.

Serve:

Enjoy these delicious Mini Chicken Pot Pie Muffins warm or at room temperature!

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 12 muffins

Perfect for a cozy meal or a fun snack!