Ingredients:1 chicken breast, poached and diced (I used 2 fake chicken breasts)
1 (14.5 oz) can cream of celery soup (you could use cream of chicken also)
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt (I would use a little less as these came out very salty)
2 (10 oz) cans Pillsbury biscuits
1 (14.5 oz) can cream of celery soup (you could use cream of chicken also)
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt (I would use a little less as these came out very salty)
2 (10 oz) cans Pillsbury biscuits
Directions:1 Preheat your oven to 400.
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4 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.
5 Let rest for about 3 minutes and dig in
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4 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.
5 Let rest for about 3 minutes and dig in
First 3 pictures and recipe adapted from Quick Dish by Tablespoon (http://quick-dish.tablespoon.com/2012/03/07/chicken-pot-pie-cupcakes/?nicam4=SocialMedia&nichn4=Tablespoon&niseg4=Pinterest&creativeID4=Post)
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