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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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Chicken Pot Pie Cupcakes - use your own pot pie filling recipe but great idea for using biscuits to line a cupcake pan

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2 cups of cooked chicken breasts diced 1 can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1/2 tablespoon of dried thyme 1/2 tablespoon of dried basil 1 teaspoon onion powder 1 teaspoon garlic salt 2 (10 oz) cans Pillsbury biscuits 400 for about 15 minutes.

Mini Chicken Pot Pies *Made these for the kids the other night. They were pretty good and very easy to make.

Chicken Pastie or chicken hand pie ... Oh my goodness, if these taste as good as the recipe reads.....Yummy Goodness

Mini Chicken Pot Pies: 12 Pillsbury biscuits, a cup of cooked and diced chicken breast, one can cream of chicken soup, shredded cheddar, frozen mixed veggies, some Herbs De Provence, onion powder and garlic salt. Press Biscuits into muffin tin, mix ingredients, spoon into pressed buscuits. Bake 12-15 min @400 !