Chicken Pot Pie is one of my favorite dinners. These “cupcakes” are just a unique twist on the classic, yet are simple and quick to make.
Notes:
If you are using frozen vegetables, run them under hot water in a strainer to thaw them out, then microwave them for about 30-45 seconds in a Pyrex dish. My muffin pan only had six slots, so I made the remaining two biscuits on a smaller pan for breakfast the following day. You can add anything you want to the finished product as a topping, such as sliced green onions, bacon bits, different cheeses, hot sauce, etc.
Chicken Pot Pie Cupcakes
Ingredients:
- 1 can of Pillsbury Grand Biscuits (any type except the Flaky)
- 1.25 cups of cooked chicken, shredded or diced
- 1 cup of mixed veggies, canned or completely thawed if frozen
- 1 can of cheddar cheese soup (or cream of chicken)
- 1/2 cup of plain Greek yogurt (or sour cream)
- 1 garlic clove, minced
- 1 tbsp paprika
- 1 tbsp ground black pepper
- 1/2 cup shredded cheddar cheese
Directions:
- Preheat the oven to 350°.
- Mix all ingredients except biscuits and shredded cheese in a large bowl.
- Using a roller or a flat bottom Pyrex container, flatten each of the biscuits to make them larger.
- Spray each cup in a muffin pan with non-stick cooking spray.
- Gently spread one flatten muffin into each slot, making sure it covers the bottom and the sides.
- After shaping each cup, fill with the mixture from the bowl, about 1/4″ from the top.
- Once all cups are filled, bake the pan for 15 minutes in the oven.
- Once the exposed edges turn brown, remove from the oven.
- Immediately, sprinkle the shredded cheese on top of each cup so it melts.
- Allow the cupcakes to cool for a few minutes, then carefully remove each one to serve.