CHICKEN POT PIE CUPCAKES
Found this recipe on the internet and had to try it. Looooved IT! I did a huge batch to keep in the freezer so I can pull something out for lunch and just heat it up in the microwave. Perfect for a OAMC dish. Freezes great and heats up perfectly.
Provided by Trixyinaz
Categories Pot Pie
Time 30m
Yield 10 Cupcakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Lightly grease a 12 hole cupcake pan.
- Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
- In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
- Mix well to combine.
- Evenly spoon chicken mixture into prepared biscuit cups.
- Bake for 12 to 15 minutes or until golden brown.
- Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.
Nutrition Facts : Calories 313.4, Fat 15.2, SaturatedFat 5, Cholesterol 23.9, Sodium 624.7, Carbohydrate 32.6, Fiber 1.9, Sugar 1.5, Protein 11.8
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