Chicken Pot Pie Cupcakes

  • Prep 20 min
  • Total 35 min
  • Servings 10

Ingredients

  • 1 chicken breast, poached and diced
  • 1 can (14.5 oz) 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
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Steps

  • 1
    Preheat your oven to 400°F. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  • 2
    Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
  • 3
    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.
  • 4
    Let rest for about 3 minutes and dig in!

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
920mg
38%
Potassium
75mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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