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Chicken Pot Pie Cupcakes Recipe

A fun twist on traditional chicken pot pie that even my picky eaters loved!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, Easy Chicken Dinner, Easy main dish
Servings: 6
Calories: 508kcal


  • Muffin Tin
  • Large Mixing Bowl


  • 2 boneless 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


  • 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.


Calories: 508kcal | Carbohydrates: 46g | Protein: 19g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1321mg | Potassium: 259mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1934IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 3mg