There are certain types of food that we consider to be comfort foods. For some people, it is mashed potatoes or perhaps rice. For others, it is pot roast. It really is something different for everyone, but it is usually something filling that we remember from our childhood. That is what makes these chicken pot pie cupcakes such a fantastic meal.
Chicken pot pie is one of those classic comfort foods that many of us will never pass on when it is offered to us. Between the creamy gravy and chicken and the flaky crust, it is a meal that is worth going back to time and time again. These little cupcakes may be a smaller version, but they pack all of the comfort into a small package. Make these tonight for you family and watch them disappear from the table like magic.
Ingredients:
1 chicken breast, poached and diced
1 14.5 ounce can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
2 10 ounce cans Pillsbury refrigerated biscuits
Directions:
Preheat your oven to 400 degrees.
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. If using smaller biscuits, combine two and press into a circular shape before placing into each cup of your tin, pressing into the bottom and up the sides (if using larger “Grands” biscuits, simply use one for each cup of your tin).
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to make sure it doesn’t burn.
Let rest for about 3 minutes before eating.