Chicken Potpie Cupcakes 1 chicken breast, poached and diced 1 (14.5 oz) can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1 Tbs Herbs De Provence 1 tsp onion powder 1 tsp garlic salt 2 (10 oz) cans Pillsbury biscuits Potpie Cupcakes, Chicken Soups, Chicken Pot Pies, Muffins Feet, Chicken Pots Pies Cupcakes, Muffins Tins, Minis Chicken, Pot Pie Cupcakes, Minis Pots
|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|
Also on these boards
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.
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.
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).