Paxon, like all kids, loves cupcakes. These Cheesy Chicken Pot Pie Cups is a fun main dish that looks like a cupcake, yet contains the veggies kids need. Tim and I like them, too and they made great leftovers for our lunches!
Cheesy Chicken Pot Pie Cups
Recipe courtesy of Call Me Mrs. Rapp
Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
*8-count biscuits (I used Homestyle)
*1 cup cooked chicken breast, diced
*1 (10 1/2 ounce) can cream of chicken soup
*2/3 cup shredded cheddar cheese
*1 1/2 c. frozen veggies, thawed (I used mixed vegetables)
*1 teaspoon dried parsley flakes*1 teaspoon of minced onion
*1/4 teaspoon black pepper
*1/2 teaspoon salt
*Preheat oven to 400 degrees.
*Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
*In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
*Evenly spoon chicken mixture into prepared biscuit cups.
*Bake for 12 to 15 minutes or until golden brown.
*Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.