Southern-style mini pot pie muffins are a delightful twist on the classic comfort food, perfect for those who love the rich, savory flavors of a traditional pot pie but in a fun, bite-sized form. Originating from the Southern United States, pot pies have long been a staple, known for their flaky crusts and hearty fillings. These mini versions are ideal for parties, family dinners, or even as a quick snack. They're easy to make and offer a wonderful way to enjoy the comforting taste of pot pie without the need for a fork and knife.

These mini pot pie muffins pair wonderfully with a fresh green salad or a side of roasted vegetables, which add a nice contrast to the rich, savory flavors of the muffins. For a heartier meal, consider serving them alongside mashed potatoes or a creamy coleslaw. A crisp white wine or a light iced tea would complement the dish beautifully, making it a versatile option for both casual gatherings and more formal occasions.

Servings: 12 mini muffins

1 cup cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (16.3 oz) refrigerated biscuit dough
1 tablespoon melted butter

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

In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Open the can of biscuit dough and separate the biscuits. Flatten each biscuit with your hands or a rolling pin until they are about 4 inches in diameter.

Press each flattened biscuit into the muffin tin cups, making sure to press them up the sides to form a cup shape.

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

Brush the edges of the biscuits with melted butter to help them brown nicely.

Bake in the preheated oven for 15-18 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 them. Serve warm.

For a vegetarian version, replace the chicken with cooked mushrooms or tofu, and use cream of mushroom soup instead of cream of chicken. You can also add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat. If you prefer a flakier crust, try using puff pastry instead of biscuit dough. Additionally, you can experiment with different cheeses, such as mozzarella or pepper jack, to change the flavor profile.

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