Recipe by ocelia1
"Chicken pot pie cupcakes."
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1 (14.5 ounce) can
cream of chicken soup
poached chicken breast, diced
frozen mixed vegetables
shredded Cheddar cheese
2 (10 ounce) cans
refrigerated biscuit dough (such as Pillsbury®)
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.
Loved it will do it again. Great to go dinner idea when In a pinch most things I already have, thanks again.
This recipe was great! I totally omitted the garlic salt and have even left out the onion powder by mistake. There was still great flavor. I like to steam my own carrots and potatoes and add thawed petite peas and corn from the freezer.
This recipes is so yummy, I double the recipe as I have 2 grown boys and a husband who usually finish them all up.
Eurlyne in Michigan
They're so easy I kept feeling like I must have done something wrong until I tried them, and they were great! Easy, cheap and my husband is obsessed with them!...I cooked the chicken in a skillet so I could season it more, otherwise followed the recipe exactly.
Pot Pie Cupcakes Haiku: "Forgot to review! Made these awhile ago, but we liked alot!" From what I can recall when we made these, they were fantastic, but too salty, super-cute to eat, but according to my husband "too biscuit-ey". I agreed w/ him in as much as I would've preferred mouthfuls of more vegg/chick than biscuit. But just like meatloaf "cupcakes", they really are fun to make and serve, especially when you have young children.
My husband and I thought this was delicious. I used cream of mushroom soup instead of cream of chicken soup because that is what I had on hand. I also omitted the garlic salt and onion powder. I just added a pinch of garlic powder. This was super easy to make and I will for sure make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pot Pie Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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