Easiest Way to Cook Appetizing Chicken pot pie CUPCAKES

Chicken pot pie CUPCAKES. Chicken Pot Pie Cupcakes are my version of cupcakes. This may come as a shock to some. It may actually be a deal breaker for others.

I had chicken already cooked and froze so that help cut my cooking time. 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. You can have Chicken pot pie CUPCAKES using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken pot pie CUPCAKES

1. It's of Pillsbury biscuit tube.
2. It's 1 cup of cheddar cheese shredded.
3. It's 1 can of cream of chicken.
4. Prepare 2 cups of cubed cooked chicken.
5. Prepare 1 cup of frozen veggies.
6. You need 1 tsp of dried basil.

Evenly spoon chicken mixture into prepared biscuit cups. Use cooked and chopped chicken tenderloins. You will be in for a treat!! In a saucepan, combine chicken, carrots, peas, and celery.

Chicken pot pie CUPCAKES step by step

1. Pre heat oven 400. In a large bowl, add chicken,veggies, cheddar cheese, cream of chicken, basil, salt pepper. Fold and mix together.
2. Stretch a biscuit before placing in muffin tin. Place biscuit inside greased tin and make sure dough goes up the sides of muffin tin.
3. Add chicken mixture to the center of biscuit..
4. Place in oven and bake for 15 minutes. Let rest. Enjoy.
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Remove from heat, drain and set aside. The filling was tasty but the topping was too much like an egg bake. Chicken pot pie on the bottom, egg bake on top, was just a little too strange. Might try using the filling with a biscuit topping next time! Stir in flour, salt and pepper until well blended.