- 1 (14.5 ounce) can cream of chicken soup
- 1 poached chicken breast, diced
- 1 cup frozen mixed vegetables
- 1 cup shredded Cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury®)
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
- Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
- Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.
06/15/2019
recipepes.com
pot pie cupcakes, recipe
PT15M
PT1H
5
455 calories
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