Chicken Pot Pie Cupcakes

Carole Imondi


This recipe is a great way to get the kids to eat pot pies, So small and easy to just pop in your mouth. Made muffin size also.

★★★★★ 1 vote
20 Min
15 Min


chicken breast, cooked and diced
1 can(s)
14.5 oz can of cream of chicken or mushroom soup
1 c
frozen mixed veggies
1 c
shredded chedder cheese
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
italian seasoning
2-3 can(s)
pillsbury biscuits

How to Make Chicken Pot Pie Cupcakes


  • 1Preheat oven to 400'
  • 2In a bowl combine the cooked chopped chicken, cream soup, frozen veggies, cheese and spices together.
  • 3lightly spray cupcake pan or muffin pan and place flattened biscuits in pan.(Muffin pan uses about 3 biscuits to flatten to fill pan and cupcake 1-2 biscuits)

    ( helps to flatten with rolling pin and lay on top of pan over hole and place a tablespoon of mixture into each cup and let drop into pan. Try to keep some dough all around edges as it will rise.) Evenly spoon pot pie mixture into each biscuit cup. Slide into oven and bake for 15 minutes. Check at 12 minutes to make sure no burning of dough.
  • 4When remove from oven, very hot. Can put some more cheese on top, will melt while resting.
    When a little cooler after about 3-4 minutes remove from muffin or cupcake pan.

Printable Recipe Card

About Chicken Pot Pie Cupcakes

Course/Dish: Chicken, Savory Pies
Other Tags: Quick & Easy, For Kids, Healthy