Cast your mind, it’s late-ish. You have left over rotisserie chicken, a can of cream of chicken soup, a 6 serving muffin tin that fits in your tragically small toaster oven, and a picky kid to feed. Now you might be thinking, oh, she decided to dump all that in some sort of muffin situation to feed the kid. But what I was really thinking was … I see a new series for my blog! Everything muffins!!! Oh, but yeah, I did make some sort of chicken pot pie muffin situation and, wait, for it, the kid liked it!!! I repeat. The. kid. liked. it.
- 1 Cup diced rotisserie chicken *(Budget-Conscious Foodie Alert – this is a great recipe for using up left over rotisserie chicken!)
- 1 can Cream of Chicken soup
- 1 10 oz package of frozen peas and carrots
- 1 can of Pillsbury Grand Biscuits (Picky Eater Alert: I made this from several different crusts and the kid liked the Grand Biscuits version the best.)
- Salt and pepper to taste
- Pre-heat oven to 375 degrees Fahrenheit.
- Prep muffin tin with either a coat of EVOO or non-stick spray.
- Combine chicken, half of the bag of frozen peas and carrots, salt and pepper, and cream of chicken soup.
- Press one biscuit into each muffin cup and spread it out so that it covers the surface.
- Once the crust is prepared, spoon the mixture into each crust base and fill to about 3/4 quarters of the way.
- You can sprinkle a little cheddar or parmesan cheese on the top of the muffins if you wish.
- You can also sprinkle a little freshly minced parsley as well!
Pop the tin into the oven and bake for 25-30 minutes. I recommend coating the crust with a little butter to give it a nice brown on the crust.
Cool for about 5 minutes on a rack and well, nom on!