Entry #2274, April 7, 2013

Looking for a quick and easy dinner recipe for your family, then look no further because chicken pot pie muffins that resemble cupcakes are the solutions to your search! These delicious and hearty cakes are sure to deliver a great taste and fullness to anyone willing to give them a chance.  So no matter if you are making these for a mid-size family or a lovely dinner party, chicken pot pie cupcakes will not let you down.

Chicken Pot Pie Muffins Recipe

Chicken Pot Pie Muffins

Image via: Tablespoon

Ingredients

1 (14.5 oz) of Can Cream of Chicken Soup
1 Chicken Breast, Poached and Diced (or Roasted Chicken)
1 cup of Shredded Cheddar Cheese
1 tablespoon of Herbs De Provence
1 teaspoon of Onion Powder
1 cup of Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
1 teaspoon of Garlic Salt
2 (10 oz) cans of Pillsbury Biscuits

Ingredients for Chicken Pot Pie Muffins

Image via: Tablespoon

Directions

1. Preheat your oven to 400 degrees F.
2. Take out a large bowl, put the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Grease lightly your 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing the dough to the bottoms and on the sides, if you would like you can use cupcake holders instead of the grease.
4. Using a spoon evenly scoop the potpie mixture into each biscuit cup, when each cup is filled then set the cupcakes into the oven for approximately 15 minutes.  (Check at the 12 minute mark to see if they have begun to brown)
5. After the baking has all been done then take out the pot pie cupcakes and let it rest for 3 minutes and then enjoy!

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