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Saturday, May 17, 2014

Chicken Pot Pie Cupcakes

Ingredients For Your Chicken Pot Pie Cupcakes

1. 1 chicken breast, poached and diced

2. 1 (14.5 oz) can cream of chicken soup

3. 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies

4. 1 cup shredded cheddar cheese

5. 1 tablespoon Herbs De Provence

6. 1 teaspoon onion powder

7. 1 teaspoon garlic salt

8. 2 (10 oz) cans Pillsbury biscuits


Preheat your oven to 400ºF.

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 Pillsbury 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!

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090.