Chicken Pot Pie Cupcakes Printable Recipe

Try a fun new way to make chicken pot pie in a cupcake form!

Chicken pot pie cupcakes

Chicken pot pie cupcakes
Chicken Pot Pie Cupcakes
  • 1 chicken breast poached and diced
  • 1 can cream of chicken soup 14.5 oz
  • 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 cans Pillsbury® Grands!® Frozen Biscuits 10 oz
  1. 1 Preheat your oven to 400°F
  2. 2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. 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. 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. 5 Let rest for about 3 minutes and dig in!

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