Chicken Pot Pie cupcakes

Chicken pot pie Cupcakes

• 2 cups Cooked chicken breasts diced
• 1 Can of cream of chicken soup
• 1 cup Frozen mixed veggies
• 1 cup Shredded cheddar cheese
• 1/2 tablespoon Dried thyme
• 1/2 tablespoon Dried basil
• 1 teaspoon Onion powder
• 1 teaspoon Garlic salt
• 1 Can of pillsbury biscuits

directions

1. Preheat oven to 400 degrees Fahrenheit
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 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.

These were really yummy but made a really big mess in my muffin tin. I am looking forward to eating it for lunch. After telling my mom about the mess she suggested doing it in a tin foiled cake pan and making the biscuits into a crust. I think this would be just as yummy but way less mess. You could also make it with out all of the spices for kids. 

Very quick and easy. 

"Stovetop" meatloaf muffins

1 jar (125ml) pureed sweet potatoes
1 jar (125ml)pureed green beans and apple blend
1 egg
1 box of stovetop stuffing
1 lb of ground beef

Mix together and place into muffin tin. Bake at 350 for 30 mins

Really moist and yummy. The spices of the stovetop add lots of flavor and the baby food add lots of hidden veggies for my little carnivore.