How to Make Pot Pie Cupcakes - A Step-by-Step Guide

Pot Pie Cupcakes are a delightful twist on the classic comfort food. This recipe takes the traditional pot pie and turns it into perfectly portioned cupcakes that are easy to make and even easier to enjoy. With a flaky puff pastry crust and a savory meat and veggie filling, these Pot Pie Cupcakes are sure to become a new favorite in your household.

One of the great things about Pot Pie Cupcakes is how versatile they are. You can fill them with whatever combination of meats and veggies ...

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Ingredients

  • 1 (14.5 ounce) can cream of chicken soup
  • 1 poached chicken breast, diced
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury®)

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 mini chicken pot pies

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

    251 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 915mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 102mg
    • Iron: 2mg
    • Potassium: 155mg