Yummy Chicken Pot Pie Cupcakes

This recipe is so easy and really tasty. Warm and biscuit-y, it’s a great winter comfort food, but it’s easy enough to make that you don’t have to leave your snuggie for too long!

I found this recipe over here and made a couple small tweaks to suit our tastes, and they were pretty darn awesome. Next time I’m going to see if it’ll work with a homemade biscuit recipe (I have one I LOVE, to be shared in the future!).

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Here’s the ingredients:

  • 2 cups cooked chicken breast, diced
  • 1 can Cream of Chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheese (I used marble)
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 2 (10 oz) cans of Pillsbury Biscuits

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Directions:

Preheat your oven to 400.

In a large bowl, combine soup and spices and mix. If Spiderman can help you with this, even better.

Add chicken and veggies in and stir until all is coated.

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Grease muffin tins and then press the biscuits into each tin, pressing down so the biscuit comes up the sides of the tin.

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Spoon the chicken mixture into each biscuit. Sprinkle shredded cheese on top.

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Bake for about 12-15 minutes, checking for biscuit doneness and bubbly insides.

While you wait, check on the bundle of fluffy cuteness that helps me in the kitchen!

When your cupcakes are done, let them rest for 3-5 minutes before serving- and enjoy!

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Easy right? A really quick to whip together meal for a busy day.

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