Pot Pie Cupcakes

Name: Pot Pie Cupcakes
Ingredients: 1 (14.5 ounce) can cream of chicken soup; 1 poached chicken breast, diced; 1 cup frozen mixed vegetables; 1 cup shredded Cheddar cheese; 1 teaspoon onion powder; 1 teaspoon garlic salt; 2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury(R))

7 ingredients

4 steps

Ingredients

1 (14.5 ounce) can cream of chicken soup
1 poached chicken breast, diced
1 cup frozen mixed vegetables
1 cup shredded Cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury(R))

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
2

Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
3

Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
4

Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.