Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

INGREDIENTS:

• 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

DIRECTIONS:

1. 1Preheat your oven to 400.
2. 2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. 3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. 5Let rest for about 3 minutes and dig in!

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