Monday, November 30, 2015

Chicken Pot Pie Cupcakes Recipe

 I've seen pictures of these on Pillsbury webites, in mgazines, and on Pinterest, and I was skeptical about them.  Was the biscuit going to cook all the way through?  Is there going to be too much bread and not enough filling??  My curiosity got the best of me and I decided to give it a try, and I'm so frickin' glad I did!  My hubby loved them (he's my biggest fan/biggest critic, so his opinion is super important!).  He even took the leftovers for lunch today!  


1 lb chicken breast, cooked and diced into small cubes
1 cup frozen veggies (peas, carrots, & corn mixture)
2 cans Pillsbury buttermilk biscuits
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 tsp parsley
1/2 tsp oregano


-Preheat oven to 375°
-Spray a muffin pan with nonstick spray, then line each cup with a biscuit, pressing them down and against the sides to form mini biscuit cups.
-In a medium bowl, combine all the remaining ingredients, and season with salt and pepper to taste. 
-Divide the filling mixture evenly into all the biscuit cups.  Top with more parsley if desired (I ALWAYS do this, I think parsley makes everything pretty!)
-Bake about 15 minutes, watching closely after the 10 minute mark. 
-Let cool for about 5 minutes.