Muffin Pan Chicken Pot Pie
Muffin Pan Buffalo Chicken
Muffin Pan Mac and Cheese with Bacon

Muffin Pan Chicken Pot Pie 

1 cooked chicken breast, diced 

1 14.5 oz. can cream of chicken soup 

1 cup shredded cheddar cheese 

1 cup frozen mixed vegetables 

1 Tbsp. Herbs de Provence 

1 teas. minced onion 

½ teas. garlic powder 

2 10 oz. cans refrigerated biscuits (usually 5 biscuits per can) 

Preheat oven to 400 degrees F.  Spray a 12-cup muffin pan with cooking spray.  Combine the chicken, chicken soup, frozen vegetables, cheese, herbs, onion, and garlic powder in a large bowl.  Place one biscuit in each of the prepared muffin cups and press the biscuit into the bottom of the cup and up the sides of the cup.  Spoon the chicken-vegetable mixture evenly into each of the 10 muffin cups with the biscuits.  Place a little water into the 2 remaining biscuit cups without the pot pie.  Place the muffin pan in the preheated oven and bake for about 12-15 minutes.  Remove muffin pan from oven and allow the cooked pot pies to rest for about 3 minutes before serving. 

Recipe makes 10 servings 

Muffin Pan Buffalo Chicken 

12 oz. boneless skinless chicken breast 

8 oz. cream cheese, softened 

½ cup hot sauce (like Frank’s Red Hot) 

1 cup shredded cheddar cheese 

3 Tbsp. ranch dressing 

24 wonton wrappers 

Preheat oven to 350 degrees F.  Place a saucepan over medium-high heat and bring to a boil.  Add chicken to the boiling water and cook until the chicken is cooked through, about 10-15 minutes.  Remove chicken breasts from water and shred the chicken completely with a fork.  You can also use the dough hook attachment on an electric mixer for about 1-2 minutes to shred the chicken.  Stir the cream cheese into the shredded chicken and blend it together thoroughly.  Add the hot sauce and blend thoroughly again.  Add the ranch dressing and ¾ cup of the shredded cheddar cheese and blend again.  Spray 2 12-cup muffin pans with cooking spray.  Place one wonton wrapper in each muffin cup.  Fill the wonton cups evenly with the buffalo chicken mixture.  Top the chicken mixture in each muffin cup with some of the remaining shredded cheddar cheese. Place muffin pans in preheated oven and bake for 10-12 minutes or until the wontons are golden brown and the cheese is melted. 

Recipe makes 24 servings 

Muffin Pan Mac and Cheese with Bacon 

12 oz. elbow macaroni 

1 egg 

10 slices bacon, diced 

2 ½ cups shredded cheddar cheese 

1 lb. ricotta cheese 

1 cup sour cream 

1 packet buttermilk ranch dressing mix 

½ cup milk 

1 teas. dried dill 

Cook macaroni according to package directions, drain and set aside.  Preheat oven to 350 degrees F.  Spray a 12-cup muffin pan with cooking spray.  Place a skillet over medium-high heat and add the diced bacon. Cook the bacon until brown while stirring occasionally.  Remove cooked bacon from skillet using a slotted spoon and place the bacon on paper towels to drain.  In a large mixing bowl lightly beat the egg.  Add 2 cups of the shredded cheddar cheese, the ricotta cheese, sour cream, ranch seasoning mix and milk and whisk until smooth.  Stir the cooked macaroni into the cheese mixture.  Reserve ¼ cup of the cooked bacon and stir the balance of the cooked bacon into the mac and cheese mixture.  Spoon the mac and cheese mixture into the prepared baking pan.  It is ok if the mac and cheese mixture is mounded up about the edge of the pan.  In a small bowl mix the remaining shredded cheese and cooked bacon together with the dill.  Sprinkle this mixture evenly over the mac and cheese in each muffin cup.  Place muffin pan in preheated oven and bake for 20-25 minutes until the topping is melted and bubbly and the edges are brown. 

Recipe makes 12 servings