Gluten-Free Chicken Pot Pie Muffins

(Originally posted on Tiny Girl Eats at

Preheat your oven to 400 degrees.

– Bag of frozen mixed veggies, thawed (I try to go for the one that has peas, carrots, and lima beans)
– 2 or 3 cans of Hormel canned chicken, rinsed off to decrease sodium & large pieces shredded (OR alternatively, if you have left over chicken breasts, 1 to 3 cups of chopped up, cooked chicken)
– 1 can of Cream of Chicken (ALLERGY WARNING: a L-O-T of cream of chicken, mushroom, etc not only have gluten but also have MSG.  Read the back.  If you can tolerate those, then you suck. Buy whatever you want, the food brand is typically the cheapest.  Otherwise, you might have to pay a bit more to get an organic, GF version. Sorry :/)
– Milk (you’ll need approximately 1/2 cup or more, just in case you make a mistake the first time around)
– Eggs (you only need 1 but hey, eggs are good protein — eat more of them)
– Box of gluten free Bisquick mix
– Salt and pepper to taste

1.  Preheat your oven to 400 degrees & grease up some muffin tins.  We only have 2 muffin tins, six indents each; I end up cooking a batch and then popping them out to cool onto a plate before making more batches in the same tins, newly oiled each time.
2.  Mix together 1 cup GF Bisquick mix, 1/2 cup milk & 1 egg; drop about one spoonful of batter into each greased indent.  Set aside the remaining Bisquick batter.
**As for layering: eyeball it — you want enough in the bottom that it forms a bottom layer of yummy Bisquick biscuit but you are going to layer the chicken/veggie/cream mix on top of that and finally, some more Bisquick on top, so you estimate best on how much of each you want.  I try to make the bottom two layers equal and the top layer I envision as a little biscuit hat on top.**
3.  Mix together about half of the thawed bag of veggies, the can of cream of chicken, and at least 1 can of Hormel chicken/1 cup of chopped cooked chicken.  Add salt and pepper to taste.
**I typically end up adding 2 cans, if not more, so there is more meaty substance to the food and so its less soupy.  But again, its up to you.  ALSO MAKE SURE THE VEGGIES ARE THAWED.  Frozen veggies will melt, adding water = not good.  Been there. Done that.**
4.  Drop spoonfuls of the veggie/chicken/soup mixture into the indents.  Set the remaining mixture aside.
5.  Drop spoonfuls of the Bisquick batter on top of the veggie/chicken/soup layer.
6.  Bake 30 minutes or until “gold and bubbly!”  (Steel Magnolias. Watch it. Love it. Sob over it.)  Seriously, it will get golden brown.
7. ENJOY!  The “pies” end up tasting like these delicious, moist biscuits with an infusion of delicious chicken, which chunks of chicken and veggies.

FULL DISCLOSURE:  I have not frozen them before.  However, after making a large batch, we typically put them in a large tupperware and keeping them in the fridge for about a week, eating them for lunches, snacks, really, whenever.  If you DO freeze them, I suggest cooking them, letting them cool, wrapping them in saran wrap and then freezing them.  When you are reheating them at work, or wherever, they should be mostly defrosted and to keep the biscuit moist, wrapping a damp paper towel around the biscuit before microwaving should work.

FOR MORE OF A “PIE” TYPE MUFFIN: toy with the layering!  Or buy individual sized tins or even those tinfoil muffin liners.  Having the bottom layer of the bisquick batter helps in keeping it all together (and what pie doesn’t have a bottom), and there is probably even a way of indenting into the batter some to make “sides” of the mini pies and less of an infused biscuit.  Try different ways out and let me know! =]


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