CHICKEN POT PIE CUPCAKES
1 chicken breast, poached and diced
1 (14.5 ounvrd) can cream of chicken soup
1 cup frozen mixed vegetables, or your choice of frozen cut-up vegetables
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1 cup shredded Cheddar cheese
1 tablespoon Herbs De Provence, or your choices of herb mix
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 ounces each) cans refrigerated biscuits
Preheat your oven to 400 degrees.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the 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 about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in.