Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes
Found https://www.tablespoon.com/recipes/chicken-pot-pie-cupcakes/88c3fb89-0b08-466d-bb26-27c50aac24fd

Prep 20 MIN
Total 35 MIN
Servings 10

Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.

 Bev Cooks

Ingredients

1 chicken breast, poached and diced
1 can (14.5 oz) 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 cans (10 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

2 Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.

3 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.

4 Let rest for about 3 minutes and dig in!