Chicken Pot Pie Cupcakes

Happy Monday friends!

Most of you are probably not so excited that it's Monday.

Back to work, Back to normal routine.

..And most of you are probably not in the mood to cook. 

I feel that way sometimes. 

But, I'm glad I found this recipe.

So quick, simple but so delicious. 

I mean, Cupcakes for dinner? 

Can't go wrong with that!

Not a sweet version of cupcakes but this is definitely a good

Dinner idea!

Let me know what you think!

Ingredients:

1 

chicken breast, poached and diced

1 

(14.5 oz) 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 oz) cans Pillsbury™ refrigerated biscuits

Directions:

• Preheat your oven to 400ºF.
• 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.
• Let rest for about 3 minutes.

Enjoy!