4.6 from 48 votes
Chicken Pot Pie Muffins
If you love Chicken Pot Pie, you'll love these convenient Chicken Pot Pie Muffins! Kid friendly, flavorful, and quick to prepare!
Prep Time
5 mins
Cook Time
15 mins
Servings:
12
Calories:
372 kcal
Course:
Main Course, Snacks, Lunch
Ingredients
- 2 cups chicken *cooked/shredded
- 1 can cream of chicken soup
- 1 cup mixed vegetables frozen is what I use
- 1 cup cheddar cheese *shredded
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 cans Biscuit 10 oz packages, Pilsbury brand
Instructions
- Preheat the oven to 400.
- In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices.
- Lightly grease a 12 cup muffin pan.
- Place one Pillsbury biscuit in each cup, pressing into the bottom so it covers up the sides as well.
- Evenly spoon the pot pie mixture into each cup.
- Place pan in the oven and bake for about 12-15 minutes.
- Remove from oven and serve!!
Cup of Yum
Nutrition Information
Calories
372kcal
(19%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
19mg
(6%)
Sodium
1170mg
(49%)
Potassium
247mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
943IU
(19%)
Vitamin C
2mg
(2%)
Calcium
116mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 372
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 1170mg | 49% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.