Chicken Pot Pie Cupcakes

Ingredients:

  • 1 chicken breast (poached and diced)
  • 1 (14.5 ounce) can cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup cheddar cheese (shredded)
  • 1 tablespoon herbs de provence
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 ounce) cans frozen biscuits

Directions

Preheat oven to 400° F.

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 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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License