Honestly, I would chow down on this every single day.

This delightful recipe for mini chicken pot pie muffins takes me back to the cozy winter afternoons of my childhood. My grandmother used to make a big pot of chicken stew every Sunday, and the leftovers would find their way into the most delicious pot pies. This bite-sized version is perfect for modern, on-the-go lifestyles, and it still carries all the warmth and comfort of traditional Midwestern cooking. Kids and adults alike will find these mini pot pies irresistible, making them a wonderful addition to family gatherings or just a comforting meal at home.

These mini chicken pot pie muffins pair wonderfully with a fresh garden salad or a serving of green beans. For a hearty meal, you might also serve them alongside some mashed potatoes or roasted root vegetables. Don't forget a pitcher of sweet iced tea to round out the experience with a true taste of Midwestern hospitality.

Servings: 12

2 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 cup cream of chicken soup
1/2 cup whole milk
1 teaspoon dried thyme
Salt and pepper to taste
1 can refrigerated biscuit dough
1/4 cup grated cheddar cheese (optional)

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large bowl, mix together the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper until well combined.

Separate the biscuit dough into 12 individual biscuits. Roll each biscuit into a ball and then flatten it out into 4-inch circles.

Press each dough circle into a muffin cup, making sure to press it up the sides to form a cup.

Spoon the chicken mixture into each dough cup, filling them generously.

Sprinkle grated cheddar cheese on top of each muffin if desired.

Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.

Allow the muffins to cool in the pan for a few minutes before removing. Serve warm.

You can easily swap out the chicken for turkey if you have leftovers from a holiday meal. For a vegetarian version, try using a mix of hearty vegetables like mushrooms, potatoes, and peas, and substitute the cream of chicken soup with cream of mushroom. If you're feeling adventurous, adding a dash of hot sauce to the filling can give it a nice kick, bringing a blend of old and new to this cherished recipe.