Receta 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.