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Chicken Pot Pie Cupcakes

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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!

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