Chicken Pot Pie Cupcakes Recipe: Comfort food at it’s finest! These mini pot pies are tasty and easy to make.With next week being Thanksgiving this seems like a perfect recipe for your leftover turkey.
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
Directions: Preheat your oven to 400. In a large bowl, add the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Grease 12-cup muffin tin (lightly) and place the Pillsbury biscuits into each cup, be sure to press into the bottom and up the sides.
Spoon pot pie mixture into each biscuit cup. Place in the oven and bake for around 15 minutes. Check your cupcakes around 12 minutes.
Once you take these goodies out of the oven, let them rest for a couple minutes and enjoy!
I’ll make them again for sure. Maybe next time I will add a little flare using a rotisserie chicken and some mashed potato whipping on top.
We found this recipe on Sunny Slide Up blog.