Wednesday, October 2, 2013

Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced
1 can cream chicken soup
1 c frozen mixed veggies
1 c cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 cans Pillsbury biscuits
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.  Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark.  Let rest for about 3 minutes and dig in!

Ok - So those that "truly" know us, know we have to adjust recipes!  We wanted more protein to offset the carbs in the biscuit.  So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons.  By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup.  We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits.  These are definitely a keeper.  We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks for a great recipe!

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