Ingredients

• 2 packages of Pillsbury, cornbread swirls

• 1 10 ounce bag of frozen vegetables

• 1 can of cream of chicken soup

• 6 to 8 ounces of diced chicken breast (you can also substitute canned)

• 1 egg, beaten

• You will need a muffin tin for this recipe

Directions

1. Preheat your oven to 375° Open packages of Pillsbury, cornbread swirls separate each swirl into an individual piece Roll each one flat.

2. Spray your muffin pan with Baker’s Joy or Pam, and then Put flattened Pillsberry cornbread swirls into each muffin cup.

3. In a bowl, add 10 ounces of mixed vegetables, one can of cream of chicken soup and 6 to 8 ounces of diced chicken mix together thoroughly and season how you like. I like to add salt, pepper, onion powder, garlic powder, and Italian seasoning. Fill each muffin cup with 1 to 2 tablespoons of your mixture. Then with any extra dough that’s on the side of your muffin cups, pinch it together at the top creating a little pouch.

4. Brush, beaten egg over the top of each chicken pot pie bomb. put your muffin pan into your preheated oven for 15 to 20 minutes. Keep an eye on them they are finished when the tops are or lightly browned. Another fun addition is adding 1/4 to 1/2 cup of shredded cheese of your choice. This makes a creamy cheesy chicken pot pie bomb