since it snowed 7 inches this week (isn’t it suppose to be spring?!), i thought some warm comfort food sounded really good. i found this recipe on Pinterest but i changed it up a bit. i cooked the chicken in the crock pot with the cream of chicken soup. i just placed the frozen chicken breasts in the crock pot, poured the cream of chicken soup on top and turned it on low for six hours. this cooked while i was at work so it was a quick and easy meal to make when i got home from work. Which left me more time to clean and do laundry…or to drink a glass of wine and read my book!
chicken pot pie cupcakes
- 1 large chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 tbs herbs de provence
- 1 tsp onion powder
- 1 tsp garlic salt
- 2 (10 oz) cans biscuits
preheat oven to 400 degrees.
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 one biscuits into each cup, pressing into the bottom and up the sides.
evenly spoon the pot pie mixture into each biscuit cup. bake 15 minutes or until bubbly.
let cool for a few minutes and dig in! enjoy!