Description
These Chicken Pot Pie Muffins are a delightful twist on the classic comfort dish. Each muffin is filled with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a fluffy, flaky muffin base. Perfect for dinner, lunchboxes, or as a snack!
Ingredients
Scale
- For the Muffin Base:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp garlic powder
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup cream of chicken soup
- ½ tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, and garlic powder.
- Combine Wet Ingredients: In another bowl, mix melted butter, milk, and eggs until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and mix until just combined.
- Prepare the Filling: In a separate bowl, combine chicken, vegetables, cream of chicken soup, black pepper, and thyme.
- Assemble Muffins: Fill each muffin cup with batter, add the filling, and top with more batter.
- Bake: Bake for 20-25 minutes until golden brown. Allow to cool for 5 minutes before serving.
Notes
- Feel free to customize the filling with your favorite vegetables or add cheese for extra flavor.
- These muffins freeze well; just reheat in the microwave or oven when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g