I love Chicken Pot Pie and these cute little chicken pot pie cupcakes couldn't have been easier to make. I did mix it up a little bit by making a replacement for the canned cream of chicken soup (since I'm not a fan) They were incredible!
Chicken Pot Pie Cupcakes
1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup (or you can sub my recipe-see below)
1 cup 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. Let rest for about 3 minutes and enjoy!
*Cream of Chicken Soup Substitute*
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.