A fun twist on traditional chicken pot pie that even my picky eaters loved!
Six Sisters Stuff
Serves: 6
Chicken Pot Pie Cupcakes
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 boneless skinless chicken breasts (cooked and diced)
- 1 (14.5 ounce) can cream of chicken soup
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 ounce) cans Pillsbury biscuits
Instructions
- Preheat your oven to 400.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, 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.
- Place in the oven and bake for about 15 minutes. Check at the 12 minute mark.
- Let rest for about 3 minutes and dig in.
Calories
830 cal
Fat
51 g
Carbs
54 g
Protein
40 g
7.8.1.2
483
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Six Sisters Stuff
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