Chicken Pot Pie Cupcakes

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)  refrigerated biscuits

Steps

• 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  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!