Chicken Pot Pie Cupcakes

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Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes


1 chicken breast, poached and diced

1 (14.5 oz) can cream of chicken soup

1 cup frozen mixed veggies

1 cup shredded cheddar cheese

1 Tbs Herbs De Provence

1 tsp onion powder

1 tsp 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!

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