Saturday, March 23, 2013

Chicken Pot Pie Cupcakes

Occasionally I come across a recipe that is super fast AND super delicious. Usually, the two do not co-exist but it does happen. This recipe is proof! These Chicken Pot Pie Cupcakes were a breeze to assemble and gobbled down by the family. My toddler was excited to eat his "cupcake"(he's usually not very excited about dinner). I was excited to have these as leftovers the next day and happy to have found such a fun/delicious recipe.

Chicken Pot Pie Cupcakes
(Adapted from this recipe at Tablespoon)

1 chicken breast, poached and diced (can sub. canned chicken)
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans large and flaky biscuits

1 Preheat your oven to 400.
2 In a large bowl, combine the cooked 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!

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