Chicken Pot Pie Cupcakes Two cans Pillsbury biscuits, a cup cooked and diced chicken breast, one can cream of chicken soup, some shredded cheddar, frozen mixed veggies, some Herbs De Provence, onion powder and garlic salt. Dump everything into a bowl. (minus the biscuits.) Press your biscuits into a muffin tin, spoon the filling in Bake at 400 about 15 minutes. Recipe, Chicken Pot Pies, Food, Muffins Tins, Minis Chicken, Chicken Soup, Chicken Pots Pies, Chicken Breast, Pots Pies Cupcakes
|1 cup||Valley fresh steamers frozen mixed vegetables, Green Giant|
|1 tbsp||Herbs de provence|
|1 tsp||Onion powder|
|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|
|1 cup||Cheddar cheese|
This turned out so delicious!! I used almond milk instead of half and half. I also made a homemade spelt pie crust. I didn't measure when I chopped stuff, but with three large chicken breasts it made enough for two very full pies. I will repeat (when I have time).
2 cups of cooked chicken breasts diced 1 can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1/2 tablespoon of dried thyme 1/2 tablespoon of dried basil 1 teaspoon onion powder 1 teaspoon garlic salt 2 (10 oz) cans Pillsbury biscuits 400 for about 15 minutes.
Mini Chicken Pot Pies: 12 Pillsbury biscuits, a cup of cooked and diced chicken breast, one can cream of chicken soup, shredded cheddar, frozen mixed veggies, some Herbs De Provence, onion powder and garlic salt. Press Biscuits into muffin tin, mix ingredients, spoon into pressed buscuits. Bake 12-15 min @400 !