Monday, May 7, 2012

Chicken Pot Pie Cupcakes

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. 



Beeker said...

Sounds yummy!! Do you think that crescent roll dough would work? I have that on hand.

Brandi said...

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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