Chicken Pot Pie Cupcakes Recipe

Name: Chicken Pot Pie Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
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

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

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 10 servings

Instructions

Preheat your 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 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!