Tuesday, August 27, 2013

Chicken Pot Pie Cupcakes

Believe it or not, I have never made a chicken pot pie.  In fact, I haven't eaten one since I was a kid.  But when I saw this chicken pot pie cupcake recipe, I had to try it.  My kids love anything that resembles a cupcake, even when there are peas and carrots tucked inside.  I love the portion control that this recipe provides, and the added seasonings make these mini pot pies full of delicious flavor.  This one gets two thumbs up from my entire family every time I make it.

  • 2 cups of cooked, diced chicken
  • 1 can cream of chicken soup (low sodium and/or low fat if possible)
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1/2 tablespoon of  dried thyme
  • 1/2 tablespoon of dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 (10 oz) can buttermilk biscuits 10 biscuits)

  1. Preheat 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 10 cups of a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides. 
  4. Spoon the chicken mixture into each biscuit cup. Bake for about 15 minutes checking at the 12 minute mark.

Difficulty: pretty easy
Time: if the chicken is already cooked, the prep takes less than 10 minutes; cooking time is 12-15 minutes

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