This post may contain affiliate links. Read our disclosure policy.
A fun twist on traditional chicken pot pie that even my picky eaters loved!
Chicken Pot Pie Cupcakes Recipe
A fun twist on traditional chicken pot pie that even my picky eaters loved!
Serving
Ingredients
- 2 boneless, skinless chicken breasts
- 14.5 ounces cream of chicken soup
- 1 cup mixed vegetables, frozen
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10) ounce biscuits, refrigerated
Instructions
- Preheat your oven to 400.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup.
- Place in the oven and bake for about 15 minutes. Check at the 12 minute mark.
- Let rest for about 3 minutes and dig in.
Nutrition
Calories: 508 kcal · Carbohydrates: 46 g · Protein: 19 g · Fat: 28 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 1321 mg · Potassium: 259 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 1934 IU · Vitamin C: 3 mg · Calcium: 178 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.This post was included in our 3 QUICK 20 Minute Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!
These were simple and good! I used leftover turkey and I only had a California blend of veggies, but it all worked great!
Thank you wonderful reicipes
First time visit…can’t hardly wait to try Chicken Pot Pie Muffin.
Can these be frozen?
They should freeze fine in an airtight freezer container. If you are baking it and then freezing the leftovers, cool completely before freezing. Or you can make them and freeze them before baking.