A fun twist on traditional chicken pot pie that even my picky eaters loved!
Chicken Pot Pie Cupcakes Recipe
A fun twist on traditional chicken pot pie that even my picky eaters loved!
Serving
Ingredients
- 2 boneless chicken breasts
- 14.5 ounces cream of chicken soup
- 1 cup mixed vegetables, frozen
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10) ounce biscuits, refrigerated
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.
Nutrition
Calories: 508 kcal · Carbohydrates: 46 g · Protein: 19 g · Fat: 28 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 1321 mg · Potassium: 259 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 1934 IU · Vitamin C: 3 mg · Calcium: 178 mg · Iron: 3 mg
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