Chicken Pot Pie Cupcakes

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Chicken Pot Pie(Main Dish)


  •      chicken breast, poached and diced
  •      (14.5 oz) can cream of chicken soup
  •      cup Green Giant Valley Fresh Steamers frozen-
  •      -mixed veggies
  •      cup shredded cheddar cheese
  •      tablespoon Herbs De Provence
  •      teaspoon onion powder
  •      teaspoon garlic salt
  •      (10 oz) cans Pillsbury biscuits





Prep Time: 20 min

Total Time: 35 min

Servings: 10

“Really, really, really. After one bite you won’t be able to speak as comfort has just erupted in your mouth and nothing will ever matter again.

And I don’t even need to TAYELL you how much kids will love this!”


  1. Preheat your oven to 400ºF.
  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 PAN 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!

adapted from: