Chicken Pot Pie Cupcakes

My kids love chicken pot pie! When I found this recipe I knew it would be a hit with my kids. They liked it so much that I made it twice in two weeks and that never happens in our house.

Printable Recipe

Chicken Pot Pie Cupcakes
2 cans refrigerated biscuits (8 or 10 count)
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 (10.5 oz) can cream of chicken soup
1/4 cup chicken broth
1 1/2 cup frozen mixed vegetables (any kind)
1 tsp dried parsley
1 tsp onion powder
1/4 tsp pepper
2/3 cup shredded cheese

Heat olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken in cooked through. Stir in cream of chicken soup, chicken broth, vegetables, parsley, onion powder, and pepper. Heat through. Stir in cheese.

While chicken mixture is cooking, spray muffin tins with cooking spray. Place each biscuit in the muffin tin. Press dough up the sides to the edge of the cup. Spoon mixture into biscuit cups. Bake at 400 for 12-15 minutes or until golden.

Makes 16-20 cupcakes

Recipe adapted from Between 3 Sisters

Past Recipes:
One year ago: Creamy Chicken and Noodles
Two years ago: Double Layer Pumpkin Pie