I’ll admit it. I love chicken pot pie. I attributing this love to growing up with a father who equally loved them. In fact, my moms favorite early marriage story is about sending my dad grocery shopping and having him come home with almost nothing but pot pies.
Oh, Dad. Man cannot live off chicken pot pie alone.
However, it still remains a favorite of mine. Even though my family now isn’t always keen on the idea. Especially my 5 year old. He’s at the age of food protest. Not kidding, he’ll argue about eating pb&j even.
But even he couldn’t deny the awesome pleasure that came in this little dish…
These, my dear sweet friends, are chicken pot pie cupcakes. Healthy food they aren’t. But delicious is just the first word that pops in mind when I look at this little treats.
The best part? All I did was read instructions to the kiddos and put them in the oven after the boys assembled them. That’s right. A 5 and 6 year old put these bad boys together.
So I found this recipe on Tablespoon.com via Pinterest one day and knew I had to try it. Want to give it a shot too? You certainly won’t regret it!
Chicken Pot Pie Cupcakes
- 1 chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup Green Giant Valley Fresh Steamers 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 Pillsbury biscuits
Preheat your oven to 400.
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 for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!
Hmmm… maybe today is a good day for a warm snack. I mean, it is raining…
Until next time, Happy Tuesday!