Chicken pot pie CUPCAKES. Chicken Pot Pie Cupcakes are my version of cupcakes. Can I say "adorbs" or will you punch me in the face? I found this recipe a while back and absolutely fell in love with how simple it was.

Evenly spoon the pot pie mixture into each biscuit cup. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too. You can have Chicken pot pie CUPCAKES using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken pot pie CUPCAKES

1. It’s of Pillsbury biscuit tube.
2. You need 1 cup of cheddar cheese shredded.
3. Prepare 1 can of cream of chicken.
4. It’s 2 cups of cubed cooked chicken.
5. Prepare 1 cup of frozen veggies.
6. You need 1 tsp of dried basil.

Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. Evenly spoon the pot pie mixture into each biscuit cup.

Chicken pot pie CUPCAKES step by step

1. Pre heat oven 400. In a large bowl, add chicken,veggies, cheddar cheese, cream of chicken, basil, salt pepper. Fold and mix together.
2. Stretch a biscuit before placing in muffin tin. Place biscuit inside greased tin and make sure dough goes up the sides of muffin tin.
3. Add chicken mixture to the center of biscuit..
4. Place in oven and bake for 15 minutes. Let rest. Enjoy.
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These pot pies are sure to impress the discerning foodies at your table while being fun for kids as well. Chicken Pot Pie Cupcakes For Mother's Day. Chicken, pea, corn, cheese all in one little cupcake. Have a Mother's Day afternoon tea party with the family? These cupcakes will be welcomed by everyone with both hands.