Ingredients
1 cup cooked chicken, diced
1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup cream of chicken soup
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)
1/2 cup shredded cheddar cheese (optional)
Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with muffin cups.
Prepare the Filling:
In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Prepare the Biscuit Dough:
Separate the biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds. Flatten each round slightly with your hands or a rolling pin.
Assemble the Muffins:
Press one biscuit round into the bottom and up the sides of each muffin cup to form a crust.
Spoon the chicken and vegetable filling into each crust, filling each cup generously.
Place the second biscuit round on top of the filling and gently press the edges to seal.
Bake:
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.
If using shredded cheddar cheese, sprinkle it on top of the muffins during the last 5 minutes of baking.
Serve:
Allow the muffins to cool in the pan for a few minutes before removing.
Serve warm, and enjoy!
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