Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

So the original name for these is Chicken Pot Pie Cupcakes but I really don’t like that name because when I think of cupcakes, I think of sweet! So I have decided to call them…..Chicken Pot Pie in a Biscuit!



Chicken Pot Pie Cupcakes



  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup
  • 1 cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables
  • 1 cup shredded cheddar cheese
  • 1 Tbs Herbs De Provence
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 2 (10 oz) cans Pillsbury® Grands!® Frozen Biscuits


  1. Preheat your oven to 400°F
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. 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.
  5. Let rest for about 3 minutes and dig in!
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