Chicken Pot Pie is an especially comforting comfort food in the form of a muffin. Even to those who did not grow up with the pot pie as a staple, these muffins are reminiscent of the moist buttery biscuit that generations of Americans have loved.

This recipe is full of nutrients in the form of chicken, cheese and vegetables. The possibilities of vegetables are endless. Go heavy on the peas if your kids love peas. At first, my kids questioned the blatant vegetables on top, but the buttery flavor of the muffins won them over and I’m not sure they even realized the muffin was made of…chicken.

As these muffins come right out of the oven, rub a small pat of butter over the tops. Serve these muffins warm from the oven with a pat of butter. Store leftovers in the refrigerator or freeze.

Enjoy!

Chicken Pot Pie Muffins (makes 12)

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp pepper
1 1/4 cup milk
1/4 cup butter, melted and cooled
1 large egg
2/3 cup Parmesan cheese, shredded
1 cup rotisserie chicken, shredded
1 cup frozen mixed vegetables, thawed

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, salt, and pepper.
3. In a separate large mixing bowl, whisk together the milk, egg, and butter.
4. Pour wet ingredients over dry ingredients and stir until just combined.
5. Fold in cheese, chicken, and vegetables (reserve about a tablespoon of vegetables for sprinkling on muffin tops). Do not over-mix batter or muffins will become hard.
6. Distribute chicken mixture into the muffin-pan cups.
7. Sprinkle about a tablespoon of vegetables on tops of batter.
8. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.