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    Chicken Pot Pie Cupcakes

    35 mins to make • Serves 10

    Meat

    1 Chicken breast

    Seafood

    1 cup Valley fresh steamers frozen mixed vegetables, Green Giant

    Produce

    1 tbsp Herbs de provence
    1 tsp Onion powder

    Canned Goods

    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

    Dairy

    1 cup Cheddar cheese
    • Shelley Tatum

      Chicken Pot Pie Cupcakes. Yes. Perfect little savory pot pies, muffin sized.

    • Jamie Kennedy

      Chicken Pot Pie Cupcakes!! (Mini Pot Pies)

    • Karen Morrison

      Chicken Pot Pie Cupcakes - took the Grands biscuits apart in layers for thinner crust and baked them in the jumbo muffin tins. were great!

    • Danielle Mitchell Premont

      Chicken Potpie Cupcakes Ingredients 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 Directions 1Preheat your oven to 400. 2In a large bowl, combine the cook

    • Stacey Walker

      Chicken Pot Pie Cupcakes 1 chicken breast, cooked 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 400 degrees for 12 to 15 minutes

    • Abee

      Easy mini chicken pot pie cupcakes!

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