Another easy PEASY chicken recipe (Mini Chicken Pot Pies)

It all started on a beautiful Wednesday evening at our weekly girls night at Brandi’s house. We usually spend the evening chatting, snacking, making homemade beauty products, playing with her sweet daughter or watching TV. We needed an easy dinner that the two of us could whip up. Something that was easy, tasty and that little Zoe would enjoy. OH and on top of all that it had to be something we could cook with out going to the store for ingredients…and that’s how we got hooked on chicken pot pie cupcakes. I made them once for Mr. Seth and now he asks for them all the time…at least he is getting his veggies in!


Ingredients: Biscuit dough (Mr. Seth loves the honey wheat kind by Pillsbury) Can of Cream of Chicken Soup (I get the fat free kind) Can of shredded chicken breast (also fat free) 1/2 cup frozen peas and carrots (always good to keep those on hand) 1/4 cup shredded cheddar cheese

  1. Preheat oven to 350
  2. Grease muffin tin
  3. Press biscuits into a pancake shape and press into the muffin tin
  4. Fill biscuits with soup/chicken filling
  5. Optional top with extra cheese
  6. Bake 10-15 minutes/until done
  7. We like to eat ours with ranch and Siracha!

There are alternative ways to making this- using a different cream of ____ soup, using tuna or no chicken, buffalo style with blue cheese on top- however you make them, don’t forget to MAKE IT YOUR OWN!!

Until next time- Have a blessed day 🙂


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