In a separate bowl, mix together the cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper.
Season according to your preference.
Fill the Biscuit Cups:
Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Serve:
Allow to cool slightly before serving.
20 Secrets to Achieve the Perfect Mini Chicken Pot Pies Muffins
High-Quality Biscuits: Use high-quality refrigerated biscuits for the best texture and flavor.
Homemade Filling: Make your own cream of chicken soup for a richer taste.
Seasoned Chicken: Season the cooked chicken well before adding to the filling.
Veggie Variety: Use fresh vegetables instead of frozen for more crunch and flavor.
Herbs: Add fresh herbs like thyme or parsley to the filling for extra flavor.
Creaminess: Adjust the amount of sour cream for desired creaminess.
Consistency: Ensure the filling is not too watery to prevent soggy bottoms.
Biscuit Edges: Make sure the biscuit edges are well-formed to hold the filling.
Even Filling: Spoon the filling evenly to ensure each muffin has a good mix of ingredients.
Oven Temperature: Ensure your oven is properly preheated to maintain consistent baking.
Check Doneness: Check the muffins a few minutes before the end time to avoid overbaking.
Muffin Liners: Use silicone muffin liners for easy removal and clean-up.
Topping: Sprinkle a little shredded cheese on top before baking for an added flavor boost.
Cooling Time:
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