Chicken Pot Pie Cupcakes
I’m telling you, the fluffy biscuit texture, the soft creamy filling, the pops of vegetables, the tender chicken, and the TASTE? I can hardly even stand it. The taste. It’s like the flavors of comfort opened a day spa and your mouth is getting full treatment. FOR FREE.
Really, really, really. After one bite you won’t be able to speak as comfort has just erupted in your mouth and nothing will ever matter again.
And I don’t even need to TAYELL you how much kids will love this!
- 1 chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 Tbs Herbs De Provence
- 1 tsp onion powder
- 1 tsp garlic salt
- 2 (10 oz) cans Pillsbury biscuits
Adapted from quick-dish.tablespoon.com
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits
1 Preheat your oven to 400.
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!