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Chicken Pot Pie Cupcakes Recipe

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This recipe for Chicken Pot Pie Cupcakes is from Cooking with Emily Jacobs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
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!

 

 

 

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