Chicken Pot Pie Cupcakes

My husband doesn’t have much of a sweet tooth, but this is one cupcake that he can’t resist. I think he devoured three in about 10 minutes the first time I made these.   It’s also amazingly quick and easy to make! This recipe is definitely going on our go-to brunch list.


1 cup of diced chicken (cooked)

1  can (10 oz) Pillsbury biscuits

1 cup frozen mixed vegetables

1/2 cup minced onions

1 can Cream of Chicken soup

1 tbsp chopped fresh parsley

1 cup shredded cheddar cheese ( I used mexican 4 cheese )


  • Preheat  oven to 400F.
  • In a large bowl, combine the chicken, cream of chicken soup, frozen veggies, cheese, parsley, a pinch of salt and pepper (skip the salt if you’re not using a low-sodium cream of chicken).
  • Lightly grease a 12-cup muffin tin and place the biscuit dough into each cup, pressing into the bottom and up the sides.
  • Evenly spoon the pot pie mixture into each biscuit cup.
  • Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
  • It might be tough to resist, but try to let them rest for about 3 minutes and bon appetit!

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15 thoughts on “Chicken Pot Pie Cupcakes

  1. BreOfficialBlog says:

    This recipe really caught my attention. I have had chicken pot pies, but I would of never thought to have them in this creative way! Great idea. By the way, I love the concept/name of your blog! Have a wonderful day. God Bless 🙂

    • BeWhatWeLove says:

      Hi J’Lea – The biscuit dough has several layers and you can pull each slice apart into two or three pieces and use one piece for each muffin cup. I hope that helps!

  2. mauranne says:

    I have made these a couple of times. Everyone loves them. Just a FYI I didn’t see you mention the onions so I assume you add those in the bowl with the other ingredients

    • BeWhatWeLove says:

      Thanks Katie! I’ll definitely check your post to try other yummy recipes that you tested! 😘

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