Pinterest Review: Chicken Pot Pie Cupcakes

When Anna was staying with us, I make these Chicken Pot Pie Cupcakes, but without the chicken as she is vegetarian.

Chicken Pot Pie Cupcakes

Ingredients:

1 cup of diced chicken (cooked)

1  can (10 oz) Pillsbury biscuits

1 cup frozen mixed vegetables

1/2 cup minced onions

1 can Cream of Chicken soup

1 tbsp chopped fresh parsley

1 cup shredded cheddar cheese ( I used mexican 4 cheese )

Directions:

• Preheat  oven to 400F.
• In a large bowl, combine the chicken, cream of chicken soup, frozen veggies, cheese, parsley, a pinch of salt and pepper (skip the salt if you’re not using a low-sodium cream of chicken).
• Lightly grease a 12-cup muffin tin and place the biscuit dough 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.
• It might be tough to resist, but try to let them rest for about 3 minutes and bon appetit!

I really wanted this to be better than it was.  If I were to make it again, I would make sure that the veggies were more well cooked.  I did use fresh onion and celery, but those really should have been cooked until translucent.  Also, there wasn't really enough seasoning.  It really needed something because it was just so bland.  Looking back, rereading this recipe, I can tell that it would be bland.  There are no seasonings called for!  Hmm, I think this one may need to go on the Pinterest FAIL board...  Back to the recipes to find a better easy pot pie option...