Chicken Pot Pie Cupcakes Recipe
A fun twist on traditional chicken pot pie that even my picky eaters loved!
Large Mixing Bowl
- 2 boneless chicken breasts
- 14.5 ounces cream of chicken soup
- 1 cup mixed vegetables frozen
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10) ounce biscuits refrigerated
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, 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.
Place in the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in.
Calories: 508kcal | Carbohydrates: 46g | Protein: 19g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1321mg | Potassium: 259mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1934IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 3mg