Chicken Pot Pie Cupcakes

A fun twist on traditional chicken pot pie that even my picky eaters loved!

Serves: 6

Chicken Pot Pie Cupcakes

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 boneless skinless chicken breasts (cooked and diced)
  • 1 (14.5 ounce) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 ounce) 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, 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.
  5. Place in the oven and bake for about 15 minutes. Check at the 12 minute mark.
  6. Let rest for about 3 minutes and dig in.



830 cal


51 g


54 g


40 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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