Chicken Pot Pie Cupcakes
1chicken breast, cooked and diced
1 can(s)14.5 oz can of cream of chicken or mushroom soup
1 cfrozen mixed veggies
1 cshredded chedder cheese
1 tsponion powder
1 tspgarlic powder
1 tspitalian seasoning
2-3 can(s)pillsbury biscuits
How to Make Chicken Pot Pie Cupcakes
- Preheat oven to 400'
- In a bowl combine the cooked chopped chicken, cream soup, frozen veggies, cheese and spices together.
- lightly spray cupcake pan or muffin pan and place flattened biscuits in pan.(Muffin pan uses about 3 biscuits to flatten to fill pan and cupcake 1-2 biscuits)
( helps to flatten with rolling pin and lay on top of pan over hole and place a tablespoon of mixture into each cup and let drop into pan. Try to keep some dough all around edges as it will rise.) Evenly spoon pot pie mixture into each biscuit cup. Slide into oven and bake for 15 minutes. Check at 12 minutes to make sure no burning of dough.
- When remove from oven, very hot. Can put some more cheese on top, will melt while resting.
When a little cooler after about 3-4 minutes remove from muffin or cupcake pan.