Chicken Pot Pie Cupcakes

Name: Chicken Pot Pie Cupcakes
Ingredients: 1 (10 count) can biscuits; 1 cup cooked chicken breast, skinless, diced; 1 (10 1/2 ounce) can cream of chicken soup; 2/3 cup shredded cheddar cheese; 1 cup frozen mixed vegetables (whatever you like...it doesn't matter); 1 teaspoon herbes de provence; 1 teaspoon onion powder; 3 garlic cloves, diced; 1/4 teaspoon black pepper

9 ingredients

8 steps

Ingredients

1 (10 count) can biscuits
1 cup cooked chicken breast, skinless, diced
1 (10 1/2 ounce) can cream of chicken soup
2/3 cup shredded cheddar cheese
1 cup frozen mixed vegetables (whatever you like...it doesn't matter)
1 teaspoon herbes de provence
1 teaspoon onion powder
3 garlic cloves, diced
1/4 teaspoon black pepper

Directions

1

Preheat oven to 400 degrees.
2

Lightly grease a 12 hole cupcake pan.
3

Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
4

In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
5

Mix well to combine.
6

Evenly spoon chicken mixture into prepared biscuit cups.
7

Bake for 12 to 15 minutes or until golden brown.
8

Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.