Chicken Pot Pie Cupcakes

• Meat

  • 1 Chicken breast

• Produce

  • 1 tbsp Herbs de provence
  • 1 tsp Onion powder

• Canned Goods

  • 1 (14.5 oz can Cream of chicken soup

• Baking & Spices

  • 1 tsp Garlic salt

• Bread & Baked Goods

  • 2 (10 oz cans Pillsbury biscuits, refrigerated

• Dairy

  • 1 cup Cheddar cheese

• Frozen

  • 1 cup Mixed vegetables, frozen

Found on tablespoon.com

Description

Ingredients

• 1 chicken breast, poached and diced
• 1 can (14.5 oz) 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 cans (10 oz each) Pillsbury™ refrigerated biscuits

Directions

• 1 Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• 2 Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
• 3 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.
• 4 Let rest for about 3 minutes and dig in!

Nutrition