CHICKEN POT PIE CUPCAKES

By gammy

PREP TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS 10 POT PIE CUPCAKES

Ingredients

• 1 CHICKEN BREAST, DICED (CANNED CHICKEN WILL WORK)
• 1 (14.5 OZ) CAN CREAM OF CHICKEN SOUP
• 1 CUP FROZEN MIXED VEGETABLES
• 1 CUP SHREDDED CHEDDAR CHEESE
• 1 TABLESPOON HERBS DE PROVENCE
• 1 TEASPOON ONION POWDER
• 1 TEASPOON GARLIC SALT
• 2 (10 OZ)CANS PILLSBURY BISCUITS

Preparation

Step 1

PREHEAT OVEN TO 400 DEGREES
IN A LARGE BOWL, COMBINE COOKED CHICKEN, CREAM OF CHICKEN SOUP, FROZEN VEGGIES, CHEESE, HERBS AND SPICES.
LIGHTLY GREASE A 12 CUP MUFFIN TIN 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 15 MINUTES. CHECK AT THE 12 MINUTE MARK.
LET REST FOR ABOUT 3 MINUTES AND DIG IN!!