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Chicken Pot Pie Cupcakes

Name: Chicken Pot Pie Cupcakes
Prep time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 1 chicken breast, poached and diced; 1 can (14.5 oz) cream of chicken soup; 1 cup frozen mixed vegetables; 1 cup shredded cheddar cheese; 1 tablespoon Herbs De Provence; 1 teaspoon onion powder; 1 teaspoon garlic salt; 2 cans (10 oz each) Pillsbury™ refrigerated biscuits

114 Ratings

288 Comments

Prep 20 min
Total 35 min
Servings 10

Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter. MORE+ LESS-

By Bev Cooks

Updated March 7, 2017

Make with

Pillsbury Grands! Biscuits

Ingredients

chicken breast, poached and diced

can (14.5 oz) cream of chicken soup

cup frozen mixed vegetables

cup shredded cheddar cheese

tablespoon Herbs De Provence

teaspoon onion powder

teaspoon garlic salt

cans (10 oz each) Pillsbury™ refrigerated biscuits

Steps

Hide Images

1

Preheat your oven to 400°F. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
2

Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
3

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.
4

Let rest for about 3 minutes and dig in!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 6g 28% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 920mg; 38%
Potassium: 75mg; 2%
Total Carbohydrate: 30g; 10%
Dietary Fiber 1g 4% Sugars 5g
Protein: 11g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Chicken Pot Pie Cupcakes are 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? 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.
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 tell you how much kids will love this! Okay so are we still friends after the bomb I dropped on you? ….hello?