“Foodie” Fun for Kids: Chicken Pot Pie Cupcake
Encouraging Speech & Creating Yum! Chicken Pot Pie Cupcake
What a great combo: chicken pot pies and cupcakes. Inspired by a recipe that we came across from Bev Cooks, we just had to try these. We also thought it would be a perfect “foodie fun for kids” recipe. We tried this at home and it was so much fun…. very easy…..and even better still, it was delicious. An added benefit was that after we made them, there was enough left over for the lunchbox the next day.
Chicken Pot Pie Ingredients
- 1 cut up chicken breast
- 1 box Pacific organic cream of chicken soup
- 1 cup (plus) of Giant Valley fresh steamers frozen mixed veggies
- 1 cup of shredded cheese
- 1 tsp of parsley flakes
- 1 tsp of onion powder
- 1 tsp of garlic salt
- 2 cans of Immaculate Flaky Biscuits
Parent: Preheat oven for 400 degrees.
Kiddo: Spray the muffin tin with Pam to prevent sticking.
Parent: In a large bowl combine the cooked chicken, cream of chicken soup, frozen veggies, cheese and spices and mix well.
Kiddo: Evenly spoon the potpie mixture into each biscuit cup.
Parent: Slide into the oven for about 15 minutes and let them bake. Start checking biscuits around 12 minutes to make they are not burning.
Parent: Remove from oven, let rest for about 3 minutes and then…
Enjoy your cupcakes!
(Continued on page 2)