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!

Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 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

Directions

Ingredients 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 Directions 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!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: