Chicken Pot Pie Cupcakes

These are tasty little morsels. I've tweaked the spice ratio after making them recently. If you can find a low salt AND low fat cream of chicken soup, you may want to add a tad bit of salt to taste.

Photo by Susan B.
Adapted from between3sisters.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from between3sisters.com

Ingredients

  • 1

    can/tube of reduced fat biscuits (8-10 count)

  • 1

    cup cooked chicken breast, diced

  • 1

    (10 1/2 ounce) can reduced-fat cream of chicken soup

  • 2/3

    cup shredded low-fat cheddar cheese (optional)

  • 1

    cup of frozen mixed veggies

  • 1

    tsp Herbs De Provence

  • 1

    tsp onion powder

  • 1/2

    tsp garlic powder

Directions

1 - Preheat your oven to 400. 2 - In a large bowl, combine the soup and Herbs De Provence, let sit for 5 min - then add chicken, frozen veggies, cheese, and additional spices. 3 - Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides. 4 - Evenly spoon the pot pie mixture into each biscuit cup. Sprinkle low fat/fat free cheese on top if desired. Bake for 15-17 minutes at 400 - when biscuit parts are golden brown, it is done. 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: