#16 Chicken pot pie muffins

I love chicken pot pie. There's a reason it's called comfort food. It brings back memories of my youth and there's nothing that makes a house smell better. Ok maybe apples do, but that's the only thing. I've tried several variations and when I saw this I thought it looked fun. How does food look fun? I don't know, but trust me when I say it, this looks fun. It's also quick, which in case you haven't figured it out, is very important in my life.

I didn't exactly plan for this meal; I was hungry, nothing else looked good and I figured this would be simple enough, so I substituted a few ingredients from the original version and got to cooking. My version of the chicken pot pie is infused with different cultures a la Mexican cheese & Italian seasoning. Also, I only had one big pack of 10 biscuits instead of 2 small packs, so I pulled a layer off a couple and squished them together to make up my two missing biscuits.

I have no idea what family thought about this recipe because right after I made my plate, my toddler fell asleep, so I took him off to bed. I personally added a little salt & pepper to the final dish to suit my taste buds. Of course, if you stick with the original ingredients, it might have been perfect.

Chicken Pot Pie muffins

• 2 cups diced cooked chicken breast (I used 1 large can of chicken and shredded it)
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies (I thawed my veggies so they would be tender)
• 1 cup shredded cheddar cheese (I used mexican cheese)
• 1/2 tbsp dried thyme (I substituted italian seasoning for this and the basil)
• 1/2 tbsp dried basil
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans of biscuits

1.  Preheat oven to 400F
2. In a large bowl, mix all ingredients (except the biscuits)
3. Lightly grease a 12-cup muffin tin an place the biscuits into each cup, pressing into the bottom and up the sides to spread them out. 
4. Spoon the mixture evenly into each biscuit. 
5. Bake for 12-15 minutes. 
6. Let sit for 5 minutes and serve