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Chicken pot pie CUPCAKES. Stock Up on Pantry Essentials or Try Something New. Our Knowledgeable Team Is Here to Help Find Deals on Earth Best Chicken Pot Pie in Snack Food on Amazon. Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
In a large skillet over medium heat, melt butter. Add carrots, celery, onion and thyme and season with salt and pepper. Add onion and chicken broth; heat to simmering. You can have Chicken pot pie CUPCAKES using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chicken pot pie CUPCAKES
- You need of Pillsbury biscuit tube.
- You need 1 cup of cheddar cheese shredded.
- It’s 1 can of cream of chicken.
- It’s 2 cups of cubed cooked chicken.
- Prepare 1 cup of frozen veggies.
- Prepare 1 tsp of dried basil.
Heat until hot, stirring occasionally until almost all liquid is absorbed. Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables. Use diced rotisserie chicken in this recipe for a quick-prep shortcut. Pour chicken mixture into crust-lined dish.
Chicken pot pie CUPCAKES instructions
- Pre heat oven 400. In a large bowl, add chicken,veggies, cheddar cheese, cream of chicken, basil, salt pepper. Fold and mix together.
- Stretch a biscuit before placing in muffin tin. Place biscuit inside greased tin and make sure dough goes up the sides of muffin tin.
- Add chicken mixture to the center of biscuit..
- Place in oven and bake for 15 minutes. Let rest. Enjoy.
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This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal. We really wanted pot pie one night, but didn't have any dough. I did have egg roll wrappers, so I decided to give that a whirl. I will make my pot pie like this from now on. One cupcake is a good size serving for those of us trying to eat reasonably sized portions.
