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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Cupcakes Recipe

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This recipe for Chicken Pot Pie Cupcakes is from Tried and True, Recipes from My Kitchen, 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 c frozen mixed vegetables
1 c shredded cheddar cheese
1 tbsp Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
1 can (10 oz each) Pillsbury™ refrigerated biscuit - I used the flaky ones, as they are easier to separate
Directions:
Directions:
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 separate the biscuits in half 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!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35

 

 

 

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