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Recipe: Chicken Pot Pie Cupcakes
August 29, 2016
Chicken Pot Pie Cupcakes
Ingredients
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury™ refrigerated biscuits
Directions
- Preheat your oven to 400ºF.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
- Let rest for about 3 minutes and dig in!
