Chicken Pot Pie Cupcakes
Turn classic
chicken pie into cupcakes into individual portions. Just as delicious, but much
cuter.
Ingredients
- 1 can cream of chicken soup
- 1 package refrigerated biscuit dough
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked
- 1 cup mixed frozen vegetables peas, carrots, corn and green beans, defrosted
Instructions
First, preheat
the oven to 375F.
Then, combine
chicken, mixed vegetables and cream of chicken soup in a medium bowl and mix
well.
Separate
each cookie and place them in the compartments of a greased muffin pan.
Using your
fingers, push the dough starting in the middle, then work the dough on the
sides of each of the muffin compartments, as high as possible.
Add the
filling in each of the compartments (about 2 tablespoons each).
Bake at 375F
for 20 to 25 minutes until golden and bubbling.
Happy
Cooking Time.
