Muffin-Tin Chicken Potpies
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
Ingredients
- 1 tablespoon butter
- 2 celery ribs, sliced
- 1/2 cup chopped onion
- 3 cups frozen mixed vegetables (about 15 ounces)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 2 tubes (12 ounces each) small refrigerated flaky biscuits (10 count)
Directions
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1Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
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2On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up side of each of 20 greased muffin cups, allowing edges to extend above cup. Fill each with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.
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3Bake until crusts are golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
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