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  • Rhonda Howell

    Chicken Pot Pie Cupcakes 1 chicken breast cooked & diced 1 14.5 oz can cream of chicken soup 1 c frozen mixed veggies 1 c shredded cheddar cheese 1 T Herbs De Provence 1 t onion powder 1 t garlic salt 2 10 oz cans Pillsbury biscuits Preheat 400* In a large bowl mix chicken soup veggies cheese herbs & spices Spray12-cup muffin tin place biscuits into each cup pressing into bottom & up sides Evenly spoon mix into biscuit cups bake 12-15 min Let rest 3 min

  • Meghann Nuzzo

    Mini Chicken Pot Pies - very cute, would use homemade biscuit dough though...

  • Diana Chase

    Chicken Pot Pie Cupcakes recipe - from Tablespoon!

  • Karin Schweibold

    Chicken Pot Pie Cupcakes - Comfort food <3

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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.

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.

Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

Chicken Pot Pie I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking

Chicken Pot Pie Soup used 1can of chicken broth and added small can of carrots and small can of peas all of the cream and it made 6 servings

Mini Chicken Pot Pie Cupcakes #recipe - This is definitely a redo! So easy and there is a lot of room for variation. I did mixed veggies instead of peas and carrots for the chicken one. I also made a veggie one with potatoes and cream of mushroom soup. They were delicious, everyone loved them. Great leftover too!

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