Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. 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 to be on the safe side. Let rest for about 3 minutes and then enjoy!