🍂Fall Chicken Pot Pie Muffins🍂

These Fall Chicken Pot Pie Muffins are the perfect cozy bite for chilly autumn days! Filled with tender chicken, creamy veggies, and wrapped in buttery biscuit dough, each bite is full of comforting fall flavors. Enjoy these handheld pies as the ultimate fall comfort food!!

Ingredients:

🍂 1/4 cup chopped celery

🍂 1/2 cup chopped onion (divided)

🍂 1 lb chicken, diced into small pieces

🍂 1 tsp onion powder

🍂 1 tsp garlic powder

🍂 1 tsp basil

🍂 1 tsp paprika

🍂 1 tsp cayenne pepper

🍂 1 tsp poultry seasoning

🍂 1 tbsp Tony’s seasoning

🍂 1 can Campbell’s Cream of Chicken & Mushroom soup

🍂 10 oz mixed vegetables (your choice)

🍂 1 can jumbo butter biscuits

🍂 1/2 stick butter

How to make it:

1. In a pot, sauté diced celery and onions in half a stick of butter for about 10 minutes until softened.

2. Dice & season your chicken with all the spices listed, then add it to the pot. Cook thoroughly for about 8 minutes, or until no longer pink.

3. Stir in a can of Campbell’s Cream of Chicken & Mushroom soup, followed by the mixed vegetables. Blend everything together until fully combined.

4. Roll out the biscuit dough and gently press it into the wells of a muffin pan, creating a base.

5. Spoon the pot pie filling into each dough-lined muffin cup, then fold the remaining dough over the top to seal.

6. Bake at 365°F for 20 minutes, or until the tops are golden brown and cooked through.

7. Remove from the oven, then brush the tops with 1 tbsp of melted butter & sprinkle with parsley for a finishing touch. (optional)

Enjoy your delicious mini chicken pot pies!

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