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Chicken Pot Pie Cupcakes

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“Found this recipe on the internet and had to try it. Looooved IT! I did a huge batch to keep in the freezer so I can pull something out for lunch and just heat it up in the microwave. Perfect for a OAMC dish. Freezes great and heats up perfectly.”
READY IN:
30mins
SERVES:
10
YIELD:
10 Cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (10 count) can biscuits
  • 1 cup cooked chicken breast, skinless, diced
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 23 cup shredded cheddar cheese
  • 1 cup frozen mixed vegetables (whatever you like...it doesn't matter)
  • 1 teaspoon herbes de provence
  • 1 teaspoon onion powder
  • 3 garlic cloves, diced
  • 14 teaspoon black pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly grease a 12 hole cupcake pan.
  3. Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
  4. In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
  5. Mix well to combine.
  6. Evenly spoon chicken mixture into prepared biscuit cups.
  7. Bake for 12 to 15 minutes or until golden brown.
  8. Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.

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