Thursday, August 9, 2012

Chicken Pot Pie Cupcakes

Looks like I'm on a bit of a cupcake kick, these not-so-sweet cupcakes are still sure to please both your schedule and your appetite!

You'll Need:

1 chicken breast, cooked and shredded
1 can cream of chicken soup
1 cup mixed veggies (frozen or canned)
1 cup shredded cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz.) cans Pillsbury biscuits

To Make:

Pre-heat your oven to 400*. Mix the chicken, cream of chicken soup, veggies, cheese, Herbs De Provence, onion powder and garlic salt in a bowl. Grease a 12-cup muffin pan and press one Pillsbury biscuit down into and up the side of each cup. Evenly spoon the mixture into each biscuit, and bake for 15 minutes.



  1. These look so delicious! I love recipes like this...they are great for leftovers since they are individual servings. Thanks for posting..will definitely be trying this recipe. :-)

    1. They were yummy both the night we had them for dinner and the next day when we had them for lunch!