Chicken muffins are portion controlled comfort food the whole family will love. Use leftovers or rotisserie chicken and veggies for a "pot pie on the go" ready in 30 minutes.
Chicken muffins are perfect for weeknight meals as they come together in about 30 minutes. It's just like having chicken pot pie except in muffin form! I made these in a regular muffin tin and also experimented with a jumbo muffin tin for a larger portion. Be sure to spray your muffin tins with non stick spray to help with clean up. (I used Baker's Joy baking spray with great results.)
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Chicken muffins are a savory, diabetes friendly all in one meal perfect for any age. Kids love grab and go meals and adults will appreciate the portion control -especially if counting carbs. These check in at about 111 calories and about 8 carbs. Other portion controlled muffins we love are 100 Calorie Breakfast Casserole Muffins and Cheesesteak Mini Snacks. Use your favorite veggies in the filling- just remember starchy vegetables will increase the carb count some. Here's a list of veggies that are lower in carbs .
🥗 Side dishes
Low carb bowl recipes really bring it all together and in many cases, you can simply add in a starch to round out the meal for those who aren't counting carbs. These muffins are really a chicken pot pie in a muffin, so great side dishes could include lower carb options such as green beans, salad, asparagus or squash.
Why this recipe works
- Uses leftovers such as boiled or baked chicken, rotisserie chicken, leftover veggies or whatever canned veggies you may have in your pantry.
- Portion controlled serving makes calorie and carb counting easy.
- Vary the seasonings to you liking-cumin, thyme, seasoned salt, etc.
📖 Variations
Chicken- I have used fresh chicken thighs and tenders that I boiled in chicken broth in this recipe. I also experimented with leftover chicken and rotisserie chicken with great results. I haven't tried canned or ground chicken chicken, but I think it would definitely work.
Veggies- My version is a riff on chicken pot pie. Try changing things up by using green peas, bell peppers, or mixed veggies. If using fresh veggies, be sure to saute them until tender-or used canned veggies instead.
Seasonings- Use cumin and chili powder for a Mexican flavor, try poultry seasoning for a chicken and dressing taste or dream up your own signature flavor!
🥘 Ingredients
- Chicken- I used chicken thighs boiled in broth. Other options include leftover chicken, rotisserie chicken, etc.
- Veggies- I used fresh diced green onions, celery and carrots. If using fresh veggies, be sure to saute until tender. If time is limited, use canned veggies.
- Olive oil, flour,broth,cream- these ingredients will be used to form a white sauce that will add flavor and texture to the muffins.
- Baking Mix- Use your favorite baking mix to form a crust around the filling.
The ingredients are where you can show your creativity! Stick with the recipe or branch out with your favorite combos.
🔪 Instructions
Start by sautéing your veggies. If using fresh veggies, you will need to saute until tender. If using canned veggies, just heat, then continue with recipe.
Here's where you can really explore different veggies to add to your meals. I have tried onions, celery, english peas, corn and green beans so far. All of these are veggies you may find in a chicken pot pie- so use your favorites! In the next steps we will create a creamy sauce much like pot pie filling which helps hold all the ingredients together.
Next, you will add flour, seasonings and broth to form a creamy sauce.
Creating a creamy broth for the filling adds a ton of flavor to this recipe and helps keep the muffins moist. Many recipes will call for cream soup, but I really prefer the flavor of a homemade sauce and it really doesn't take that much extra time to make.
Stir in chopped chicken and adjust seasonings.
Here is another area where you can really personalize this recipe to your own tastes. I have used poultry seasoning here but there are so many possibilities! Consider using cumin, or chili powder for a Mexican flavor or try rosemary, thyme or oregano for even more options.
Prepare crust mixture then portion into each muffin cup.
Be sure to spray your muffin tin or use liners to help with clean up. I also find that wiping up any spills on the muffin tin before baking also helps tremendously with clean up later.
Divide chicken mixture between cups then top with remaining crust mixture.
Choose your favorite baking mix for making the crust. Any will work. I haven't tried low carb baking mix yet but hope to do that very soon!
Bake at 375 degrees until crust is golden brown. Remove from oven and allow to cool 5 minutes. Remove muffins from tin and place on rack to finish cooling.
Pro Tips
- Use pre chopped veggies and rotisserie chicken for a time saver.
- Sub green beans for the peas and carrots for lower carb count.
- Leave off the poultry seasoning if using some of the seasoning ideas listed above.
- Spray muffing tins with bakers joy or use muffin liners to make cleanup easier.
- Yes you can freeze these! Pop them in the microwave on defrost to thaw.
Did you make this recipe? Be sure to leave your star rating and comments below!
Recipe
Chicken Muffins
Ingredients
- ½ tablespoon olive oil
- 1 cup veggies, your choice diced celery, green onions or canned veggies
- ½ tablespoon all purpose flour
- ½ cup chicken broth
- 1 tablespoon cream
- 1 cup chicken, diced- light or dark meat
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon salt
- pinch pepper
- ⅓ cup baking mix
- 3 oz milk
- 1 egg, large
Instructions
- Preheat oven to 375°. Heat oil in skillet over medium heat and add veggies. Saute until tender about 3-4 minutes.
- Sprinkle flour, poultry seasoning, salt and pepper over the veggies in skillet and allow to cook 2-3 minutes. Stir occasionally.
- Add broth and cream slowly to veggies and stir. Allow mixture to simmer 2-3 minutes to thicken.
- Turn off heat and stir in diced chicken. If desired adjust seasoning. Set aside.
- In a medium bowl, add egg and whisk lightly with a fork. Add baking mix and milk and stir to combine-avoid over mixing.
- Spray a 6 cup muffin tin with baker's joy spray or use muffin liners.
- Place about 1 Tablespoon crust mixture in each muffin cup. Divide chicken mixture between the muffin cups then top with another spoonful of crust mixture on top.
- Bake for about 15 minutes or until crust is light brown and set.
Notes
- Use pre chopped veggies and rotisserie chicken for a time saver.
- Sub green beans for the peas and carrots for lower carb count.
- Leave off the poultry seasoning if using some of the seasoning ideas listed above.
- Spray muffing tins with bakers joy or use muffin liners to make cleanup easier.
APG says
I am so glad to have just found your site. This sounds wonderful and I will try it as soon as it’s not too hot to use the oven. I don’t understand how the filling stays inside when removing the muffins to the cooling rack, though, if there’s only dough on the bottom and top. Did I miss something in the instructions?
Keep the diabetes friendly recipes coming… especially those quick and easy weeknight meals, one-pot, or instant pot/pressure cooker recipes, please and thank you!😊
Charlotte says
The baking mix forms a crust all around the muffins which helps hold the filling together. Hope you enjoy this recipe!
Brenda says
What is baking mix? Bisquick?
Charlotte says
Yes