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Monday, April 1, 2013

Chicken Pot Pie Cupcakes



  • 2 cups of cooked chicken breasts diced
  • 1 can 98% Fat Free cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup Low Fat shredded cheese
  • 1/2 tablespoon of dried thyme
  • 1/2 tablespoon of dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 (10 oz) cans Pillsbury biscuits


  1. Preheat your oven to 400.
  2. In a large bowl, combine the cooked (boiled) chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly 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. Let rest for about 3 minutes and dig in!
Recipe from: sunnyslideup

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