Chicken Pot Pie Cupcakes

Try classic chicken pot pie in a muffin tin for a fun twist. No fork needed!

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  • prep time 20 min
  • total time 35 min
  • ingredients 8
  • servings 10
 

Ingredients

1
chicken breast, poached and diced
1
(14.5 oz) can cream of chicken soup
1
cup Green Giant™ Steamers™ frozen mixed vegetables
1
cup shredded cheddar cheese
1
Tbs Herbs De Provence
1
tsp onion powder
1
tsp garlic salt
2
(10 oz) cans Pillsbury™ Grands!™ Frozen Biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Preheat your oven to 400°F
  • 2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  • 3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  • 4 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.
  • 5 Let rest for about 3 minutes and dig in!
  • 1 Preheat your oven to 400°F
  • 2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  • 3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  • 4 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.
  • 5 Let rest for about 3 minutes and dig in!

Nutritional information

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