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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.

  • 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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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.

This turned out so delicious!! I used almond milk instead of half and half. I also made a homemade spelt pie crust. I didn't measure when I chopped stuff, but with three large chicken breasts it made enough for two very full pies. I will repeat (when I have time).

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