Chicken Pot Pie Cupcakes

 

Ingredients :

• 2 cups of cooked chicken breasts diced
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of  dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 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!