Pot Pie Cupcakes

Pot Pie Cupcakes

7 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  ocelia1

“Chicken pot pie cupcakes.”

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Adjust Servings

Original recipe yields 12 mini chicken pot pies



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  2. Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
  3. Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
  4. Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.

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Reviews (7)

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I thought these were delicious & creative! I think I will make a few alterations next time. First, I thought i had pressed the biscuit dough thin in the muffin pan, but there was a lot of biscuit at the bottom. Next time, I will press the biscuits even flatter, reaching further above the mufin pan. That will allow for more goo inside. :-) I also thought the mixture was a little too salty. I might cut back on the garlic salt a little next time. The flavor was good, but just too salty for my taste. I used leftover rotisserie chicken and it worked great,



I readily admit my review may be a bit skewed because I was SO hungry when I made these. That being said, they did come together in no time (I used cream of mushroom soup in place of cream of chicken and the entire 12oz bag of frozen mixed veggies) using previously grilled chicken. These took 19 minutes for me, and they should have stayed in longer, but I couldn't wait to eat any longer. These were pretty good. Not something I'd crave or purposefully make for the two of us, but would recommend for a quick weeknight meal. However, it was really salty, and I love salt, so I'd recommend reducing the garlic salt to 1/2 tsp. THANKS for the recipe!



Looking for something quick to whip up for dinner, I gave this pot pie a try. I had chicken already cooked and froze, so that help cut my cooking time. I did lightly sauté half a yellow onion and one stalk of celery because I like the crunch it adds to a pot pie. I also made my own cream of soup rather than use the canned version. I had 2 packages of biscuits, so I got 20 little pies. My husband loved them and proceeded to eat 6 of them for dinner. Mine were done at the 12 minute mark. I completely cooled, then individually wrapped the leftovers and froze them. I will reheat in the toaster oven when I go to finish them up. I would make these again and I think kids would really enjoy the individual servings. Easy to add ingredients to your liking.

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Amount Per Serving (12 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 918 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Luscious Chicken Pot Pie


next recipe:

Slow Cooker Chicken Pot Pie Stew