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The ingredients needed to cook Chicken pot pie CUPCAKES:
- Prepare Pillsbury biscuit tube
- Get 1 cup cheddar cheese shredded
- Get 1 can cream of chicken
- You need 2 cups cubed cooked chicken
- You need 1 cup frozen veggies
- You need 1 tsp dried basil
Steps to make Chicken pot pie CUPCAKES:
- Pre heat oven 400. In a large bowl, add chicken,veggies, cheddar cheese, cream of chicken, basil, salt pepper. Fold and mix together
- Stretch a biscuit before placing in muffin tin. Place biscuit inside greased tin and make sure dough goes up the sides of muffin tin
- Add chicken mixture to the center of biscuit.
- Place in oven and bake for 15 minutes. Let rest. Enjoy
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal. We really wanted pot pie one night, but didn't have any dough. I did have egg roll wrappers, so I decided to give that a whirl. I will make my pot pie like this from now on. One cupcake is a good size serving for those of us trying to eat reasonably sized portions.
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