Chicken Pot Pie Cupcakes


Chicken Pot Pie Cupcakes


  • 2 cups of cooked chicken breasts diced
  • 1 can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1/2 tablespoon of  dried thyme
  • 1/2 tablespoon of dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 oz) cans Pillsbury biscuits


  1. Preheat your oven to 400.
  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.
  5. Let rest for about 3 minutes and dig in!

Recipe from: sunnyslideup


    • Noelle says:

      I know!!!!! my two year old actually likes them and shes picky so this is great! i made extra and froze them. popped some in the microwave for dinner tonight and theyre just as good as made fresh 😀

    • Lindsay says:

      I’ve made these twice and ours were too salty too. My husband says its the garlic salt. He said I should use garlic powder instead, or just omit that ingredient all together. I’ll try that next time and see. Thinking about cutting the thyme and basil in half too.

  1. Jenny says:

    These look so good, has any one tried freezing them? I would love to make these ahead of time for easy meals for my teenagers

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