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Chicken Pot Pie Cupcakes

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Chicken Pot Pie Cupcakes
  • Prep 20 min
  • Total 35 min
  • Servings 10
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Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.
by: Bev Cooks
Updated May 11, 2021

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
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Steps

  • 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

280 Calories, 13g Total Fat, 11g Protein, 30g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
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
2
*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?
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