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Pot Pie Cupcakes Recipe

Recipe by: ocelia1

"Chicken pot pie cupcakes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  • 2Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
  • 3Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
  • 4Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 251 cals
  • 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®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    251
    13%
  • Fat:
    12.4
    19%
  • Carbs:
    24.8
    8%
  • Protein:
    10.1
    20%
  • Cholesterol:
    22
    7%

Based on a 2,000 calorie diet

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