Chicken Pot Muffins

Chicken Pot Muffins

Baking Girl 1

"I just tried this, it is so good and the serving size is just right!"
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1:00 12 servings yields 24 muffins
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375, grease and flour two muffin pans
  2. In a pan cook chicken with oil, add the onion, peas, carrots, celery, salt, pepper.and cream of mushroom soup
  3. In a large bowl combine flour, baking powder and salt
  4. Cut in the shortening until there are no big chunks
  5. Pour batter to fill 1/4 of the muffin cups, scoop the chicken and vegetable mixture in to the pan fill to the 3/4 mark, cover with cheese and finish filling with batter.
  6. Bake for 25 to 30 minutes.
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That looks good!