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Chicken Pot Pie Cupcakes Recipe

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Chicken Pot Pie Cupcakes Recipe

Chicken Pot Pie is a comfort food that children love to eat. Just think how they will enjoy having this Chicken Pot Pie Cupcakes Recipe when it’s cold or just when they are in a hurry. Imagine if you could make a chicken pot pie smaller, with less chance of burns, and make it fun to eat.

Kids love finger foods and foods that are made specially for thier size. Chicken is a kid favorite, though any meat will work for these little pot pie cupcakes. Let your kids help make them and they will think they taste even better.

Chicken Pot Pie Cupcakes Recipe

Chicken Pot Pie Cupcakes Recipe

When your kids have friends over for dinner or you are having a kid friendly party, these great little Chicken Pot Pie Cupcakes will be a hit! Your kids will be filled with homemade goodness.

Ingredients:

  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup
  • 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Herbs De Provence
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 oz) cans Pillsbury biscuits

Directions:

  1. Preheat your oven to 400ºF.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly spoon the pot pie mixture into each biscuit cup.
  5. Slide into the oven and bake for about 15 minutes.
  6. Check at the 12 minute mark.
  7. Let rest for about 3 minutes and dig in!

Chicken Pot Pie Cupcakes Recipe Video

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