#bitesizecomfort

These Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. They are portable, easy to make, and perfect for any meal or snack!

Ingredients: 1 cup cooked chicken, shredded. 1 cup mixed vegetables carrots, peas, corn. 1/2 cup shredded cheddar cheese. 1/2 cup chicken broth. 1/4 cup milk. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 package refrigerated biscuit dough 8 count.

Instructions: Warm the oven up to 190C 375F. Use cooking spray or cupcake liners to grease the muffin tin. Put cooked chicken, mixed vegetables, and shredded cheddar cheese in a large bowl. Mix the milk, flour, garlic powder, onion powder, dried thyme, salt, and pepper in a different bowl using a whisk until the mixture is smooth. Put the wet mix on top of the chicken and vegetable mix. Mix everything together well. On a floured surface, roll out the biscuit dough and cut each one into four pieces. Each quarter should be pressed into the muffin cups' bottom and up the sides. Fill almost all the way to the top of each biscuit cup with chicken mixture. Bake the biscuits for 15 to 20 minutes, or until they are golden brown and the filling is hot all the way through. Let it cool down a bit before you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes