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.
Fantastic recipe - great flavors and very adaptable. I put chickfila chicken in it and used all reduced fat varieties of the ingredients. Full of flavor and a snap to make. HOw can you go wrong?! ha ha
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.
I really loved this recipe. I made it with Campbell's condensed broccoli cheese soup and omitted the additional cheese in the recipe. Using broccoli cheese soup gave it a fantastic flavor that went well with the vegetables. I seasoned with garlic powder, onion powder, and no salt seasoning from Costco. I added no additional salt.
These would be great to use with a variety of meats. Or to make vegetarian, you could add tofu.
These were easy, fast, and cheap to make. I will definitely be making them again soon. My husband liked them so much he said he would be happy to eat them every week.
* 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: 112
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