Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes |

Happy Friday! I know some of you are dying to get your hands on this recipe since I posted a teaser for it on Tuesday. Before I get into it though I cannot believe it’s the end of January, seriously time flies! Jeremy has been begging me to make homemade chicken pot pies for a good month now. Believe it or not I usually buy the Marie Calendar Chicken Pot Pies from the freezer section, they are easy to make, but also really high in sodium so I finally caved and made my own. I did find a recipe on Pinterest, but changed it around a little to make it my own.

Chicken Pot Pie Cupcakes


  • 2 boneless skinless chicken breasts - cooked and diced
  • 2 can cream of chicken soup
  • 1 bag frozen Birds Eye Steamfresh mixed vegetables
  • 1 C shredded cheddar cheese
  • 1 TSP dried thyme
  • 1 TSP dried basil
  • 1 TSP onion powder
  • 1 TSP garlic salt
  • 1 Can Pillsbury biscuits


  1. Preheat your oven to 400 degrees
  2. Place chicken on a foil covered baking sheet and cook for 15-20 minutes
  3. While the chicken is in the oven start making the filling
  4. In a large bowl combine cream of chicken soup x2, frozen vegetables, cheese, herbs and spices
  5. Grease 8 out of 12 cupcake holders and place the biscuit dough into each cup starting at the bottom and working up the sides
  6. Once the chicken is done cooking, place on a cutting board and dice
  7. Add to the mixture in the bowl
  8. Start adding pot pie mixture to each biscuit cup
  9. Bake for 12 minutes at 400 degrees
  10. Let stand for 3 minutes and remove from tin
  11. Enjoy!


The filling for these chicken pot pies will make 12 cupcakes, but since the biscuits only come in 8 packs I made the 8 and saved the filling in a tupperware in the freezer marked with the date for next time.

Chicken Pot Pie Cupcakes |


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