Preheat oven to 400. 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 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. Let rest for about 3
minutes and dig in.
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