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Chicken Pot Pie Cupcakes

Bev Cooks Recipe by

Chicken Pot Pie Cupcakes

This is my version of cupcakes. Don't hate.

(679 comments)
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 10
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Chicken Pot Pie Cupcakes  

As prepared by Bev Cooks

This is my version of cupcakes. Don't hate me.


This may come as a shock to some. It may actually be a deal breaker for others. And the rest of you probably already know and are seeking therapy to cope with this cruel knowledge.

I'm not much into sweets.

Hold on! Before you throw your computer into a sinkhole, let me contradict myself real quick! I DO enjoy good desserts at restaurants, like tiramisu, creme brulee, flourless chocolate torts. And I DO enjoy nibbling on a chunk of dark chocolate at home. But if I were stranded on a deserted island and I had to pick between a box of cupcakes and a spoonful of cheese dip? The cheese dip wins, no question.

As you process this information and try and locate your jaw that landed on the floor about 45 seconds ago, I'm going to go ahead and tell you about these rock solid Chicken Pot Pie Cupcakes. Chicken Pot Pies! In cupcake form! I mean seriously. Can I say "adorbs" or will you punch me in the face?

Mini Chicken Pot Pies

I found this recipe a while back and absolutely fell in love with how simple it was. Everything gets mixed up in a bowl and spooned into Pillsbury biscuits, and less than 20 minutes later you're seriously eating chicken pot pie cupcakes! I don't think you understand how cute this is.

I only willy-nilly'd with the original recipe a smidge in the seasoning department, but I left in the cheese because it's CHEESE. Thanks.

I'm telling you, the fluffy biscuit texture, the soft creamy filling, the pops of vegetables, the tender chicken, and the TASTE? I can hardly even stand it. The taste. It's like the flavors of comfort opened a day spa and your mouth is getting full treatment. FOR FREE.

Gather your goods. Two cans of Pillsbury biscuits, a cup of cooked and diced chicken breast, one can of cream of chicken soup, some shredded cheddar, frozen mixed veggies (Green Giant Valley Fresh Steamers frozen mixed veggies work great, or use your choice!), some Herbs De Provence, onion powder and garlic salt.

Chicken Pot Pie Cupcakes

Dump everything into a bowl. (minus the biscuits, der.)

Chicken Pot Pie Cupcakes Ingredients

And mix it up! You'd think the frozen veggies would need to thaw first, but they don't. They cook up quickly in the baking process.

Mix Up Chicken Pot Pie Ingredients

Press your biscuits into a muffin tin, like so. I had 10 biscuits total, and a little filling left over, so if you have 12 biscuits, even better!

Press Pillsbury Biscuits into Muffin Tin

Spoon, spoon, spoon the filling on in. And I really packed it in, boy. And girl.

Filling Biscuit Cups with Chicken Mixture

After about 15 minutes of baking, look at what we have! Don't leave me to squeal on my own, now.

Finished Chicken Pot Pie Cupcakes

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!

Okay so are we still friends after the bomb I dropped on you?

….hello?


More Savory Cupcakes



*Bev is a little nervous about what just happened. Please love her. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Chicken Pot Pie Cupcakes

1
chicken breast, poached and diced
1
(14.5 oz) can cream of chicken soup
1
cup Green Giant Valley Fresh Steamers frozen mixed veggies
1
cup shredded cheddar cheese
1
tablespoon Herbs De Provence
1
teaspoon onion powder
1
teaspoon garlic salt
2
(10 oz) cans Pillsbury biscuits

Directions

  • 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 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!
See Post

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