Pot Pie Cupcakes
A fun take on a quintessential favorite, this recipe uses a muffin tin to create miniature chicken pot pies.
Recipe Summary Pot Pie Cupcakes
Chicken pot pie cupcakes.Ingredients | Recipes Mini Chicken Pie
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®) Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir. Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups. Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving. Info | Recipes Mini Chicken Pie prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 mini chicken pot pies
TAG : Pot Pie Cupcakes Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
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