Dinner

garlic/cheddar chicken pot pie muffins is for Dinner.

garlic/cheddar chicken pot pie muffins takes 15 minutes to prepare.

garlic/cheddar chicken pot pie muffins takes 20 minutes to cook.

garlic/cheddar chicken pot pie muffins makes 12 servings.

The ingredients for garlic/cheddar chicken pot pie muffins are:

Hanover Classic Mixed Vegetables, full bag(will have leftovers)
IGA (ready to serve) Chicken Gravy, full can
Wegman's (Food You Feel Good About) All-Purpose Buttermilk baking mix, 2 cup
Wegman's Boneless Skinless Chicken, 10 oz
Milk, nonfat (skim milk), 1.25 cup
Shoprite Shredded Cheddar Sharp Yellow, 1.10 oz
Butter Spray, Olivio, 1 serving
Butter, unsalted, 6 tbsp softened

Here is how you make garlic/cheddar chicken pot pie muffins:

make baking mix according to directions and add 1 oz of cheddar cheese and 1 tbls garlic (granulated) set aside. cook vegetables according to directions and cook chicken until done. cut chicken into small bit size pieces.Open gravy pour into bowl add chicken and vegetables till your satisfied.now put about 1 tbls of batter into bottom of sprayed muffin tins, add 1/4 cup chicken mixture and top with another tablesppon or so of baking mix.have oven preheated for 350. bake for 15-20 min till golden. give little spray with butter spray for increased flavor and to deepen the golden color. enjoyServing Size: makes 12 muffins. 1 muffin per serving unless very hungry then 2.Number of Servings: 12Recipe submitted by SparkPeople user AENGHLIS.

The nutritional information for garlic/cheddar chicken pot pie muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 212.1

• Total Fat: 9.1 g
• Cholesterol: 37.1 mg
• Sodium: 386.6 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 1.3 g
• Protein: 10.3 g