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  • Mari Herrera

    This recipe for chicken pot pie cupcakes is absolutely fabulous! mix a cup of cooked and diced chicken breast, two cans of Pillsbury biscuits, chicken soup, veggies, and shredded cheddar cheese. Add your favorite spices and mix it up! Place the biscuits in a muffin tin and spoon the pot pie filling into each cup. Bake for 15 minutes. These delicious cupcakes are perfect for parties, and family dinners.

  • Claudia Norton

    Chicken Pot Pie Cupcakes- I would get rid of the processed food items in this recipe but would use the concept.

  • Amy Switzer

    Mini Chicken Pot Pies - made in cupcake pan. Easier to portion! I will use my WW recipe (*see other pin on this page): frozen veggies, cubed chicken breast, DAIRY-FREE Cream of Chicken soup (*pinned on this page) & frozen pie crusts (*I normally find mine @ Stater Bros)...you could also use the other WW recipe that uses Bisquick on top, instead of the pie crust. (*also pinned on this page). I use the Bisquick Heart Smart (white box).

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The boys love chicken pot pie. The word easy got me. :D