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CHICKEN POT PIE CUPCAKES

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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

  • 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.
  • Let rest for about 3 minutes and dig in!