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Chicken Pot Pie Cupcakes Recipe


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     Chicken Pot Pie Cupcakes

Category   Entrees - Maindishes
Sub Category   None

2 cups Cooked chicken breasts diced
1 Can of cream of chicken soup
1 cup Frozen mixed veggies
1 cup Shredded cheddar cheese
1/2 tablespoon Dried thyme
1/2 tablespoon Dried basil
1 teaspoon Onion powder
1 teaspoon Garlic salt
1 Can of pillsbury biscuits

Preheat oven to 400 degrees Fahrenheit
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 and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
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.

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