Yes, you read correctly, Chicken Pot Pie Cupcakes! or you could just call them Mini Chicken Pot Pies. Whatever you decide to call them you absolutely M-U-S-T make these little babies and eat up!They are scrum-diddly-umtious!! Not sure if that's a word or not but it seems to fit.
Here's whatcha need:
2 cans of Refrigerated Biscuits
2 cups of cooked and diced chicken (breast or thighs)
2 cans of Cream of Chicken Soup
2 cups Shredded Cheddar Cheese
2 cups of Frozen Mixed Veggies
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1 Tbsp Rosemary
1 Tbsp Thyme
Preheat to 350 degrees.
Lightly grease muffin tin/s. Flatten biscuit in your hand and then place inside of the muffin tin, press down in the bottom and up the sides. Make like a little bowl inside the muffin tin and set aside.
Mix all other ingredients. Scoop mixture into the well of bisuits. Bake until biscuits are a light golden brown, about 15 minutes or so.
ENJOY!
2 comments:
Sounds yummy!! Do you think that crescent roll dough would work? I have that on hand.
I really couldn't think of a reason why it wouldn't. I bet it would be all flaky and good!
Let me know how it turns out.
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