Easy Pot Pie Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Cooling Time
5 mins
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Total Time
45 mins
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Servings
9
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Calories
142 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Easy Pot Pie Muffins
Description
The recipe begins by softening frozen mixed vegetables at room temperature, then mixing them with cream of celery soup, heavy cream, black pepper, and oregano to form a creamy filling. Cooked meats are finely chopped and stirred in, allowing customization with chicken, ham, bacon, ground beef, sausage, or pork.
Refrigerated biscuit dough is rolled flat to thin it, then pressed into greased muffin tins, forming cups with edges extending over the sides. Filling is added into each biscuit cup, which may be folded over or left with exposed filling, depending on preference. Baking at 375°F for about 14 to 18 minutes cooks the biscuits to a golden crust and heats the filling thoroughly.
This method provides portioned pot pies ideal for casual meals or snacks, combining the buttery biscuit crust with a smooth, savory filling featuring varied meats and vegetables.
If refrigerated biscuits are unavailable, crescent roll dough can substitute by sealing seams, rolling flat, cutting to fit muffin cups, and hanging over edges to form crusts similarly. Resting muffins post-baking ensures easier removal and better texture.
Ingredients
- 2 tubes Biscuit refrigerated, 8 count packages
- 1 can cream of celery soup
- 2 cups mixed vegetables frozen, slightly thawed
- 1 cup heavy cream or whipping cream
- 1 teaspoon black pepper more or less to taste
- 1 teaspoon oregano
- 1 cup chicken cooked; some chopped or shredded; some slices
- 1 cup ham
- 1 cup Bacon
- 1 cup ground beef
- 1 cup sausage
- 1 cup beef
- 1 cup pork
Instructions
- Remove the frozen vegetables from freezer and allow them to soften on the counter (15 to 30 minutes approximately).
- Next, in a large bowl, combine soup, softened mixed vegetables, heavy cream, pepper, and oregano. Stir and set aside.
- At this point decide on your cooked meat. Whether you use cooked chicken, ham, back bacon or bacon, ground beef, sausage slices or whatever you have left over or cooked, add 1 cup of meat to your soup mixture. Make sure it is finely chopped so it will fit in the muffins.
- Separate biscuits and roll out each one to make a large, flat circle, as thin as possible to avoid too much dough around each individual pie.
- Spray a muffin tin with cooking spray and press a biscuit circle into each one, letting the edges hang out.
- Using your fingers press down on the bottom and center of the dough to thin it out. Do your best to stretch and pull your dough up so it is hanging over the sides as much as possible. You may have to do this more than once if your dough pulls back somewhat.
- At this point remember to taste your mixture, before it goes into your biscuit dough filled muffin cups! Sometimes I add a teaspoon of garlic or onion powder or poultry seasoning if I am using chicken. If you think your mixture is missing something just add it!
- Scoop approximately 2 tablespoons of filling into each one. Pinch the edges together one by one and seal your cups as best you can. Don’t worry about filling coming out.
- Bake at 350 for 20-25 minutes or until golden brown and fully cooked. Sometimes, I add a pinch or two of shredded cheese on top in the last few minutes of baking.
- Once cooked and removed from oven, allow to cool in pan for a few minutes. Next, run a knife all around the edges to loosen before removing each and placing on a rack or onto serving plate or plates.
- Serve and enjoy!
Notes
- If refrigerated biscuit dough is unavailable, crescent roll dough can be used by pinching seams and rolling flat before cutting to fit muffin tins.
- Roll biscuit dough as thin as possible to avoid overly thick crust around filling.
- Allow muffins to rest for about 5 minutes after baking to set before removing from the pan.
- Finely chop cooked meats so they distribute evenly in the filling and fit well inside the muffin cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 203mg | 8% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2542IU | 51% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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