Chicken Pot Pie Muffin Cups

Chicken Pot Pie Muffin Cups

This is really just a fun way to use your favorite Chicken pot pie filling. I think it would be super cute for a bridal shower, but since we have none of those in the near future, I just made it on an ordinary weeknight and it was a huge hit…

Chicken Pot Pie Muffin Cups

• Ingredients:
• 2 chicken breast-poached and diced small
• 1 (10 ounce) can cream of chicken soup
• 1 cup frozen mixed vegetables-thawed
• 1 cup cheddar cheese-shredded
• 1/4 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (20 ounce) cans refrigerator biscuits

Directions:

Preheat oven to 400 degrees.

In a bowl, blend the chicken, soup, vegetables, cheese and spices. Lightly spray 2 muffin tins with non-stick cooking spray. Roll our each biscuit until uniform and about 6 inches in diameter. Place into a muffin cup and mold it, forming a crust over the top of the edge of the tin. Spoon approximately 1/4 cup of the pot pie mixture into each biscuit cup.

Bake for 15-20 minutes or until the biscuits are browned and the soup is bubbly. Let sit for 5 minutes before serving.