We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken Pot Pie Cupcakes

Try a fun new way to make chicken pot pie in a cupcake form! No fork is needed.

(3)
(5)
Save and Share
  • prep time 20 min
  • total time 35 min
  • ingredients 8
  • servings 10
 

Ingredients

1
chicken breast, poached and diced
1
(14.5 oz) can cream of chicken soup
1
cup Green Giant™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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!
  • 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!

Nutritional information

toggle