Pot Pie Cupcakes
Turn comfort food into bite-sized perfection with these irresistible Pot Pie Cupcakes! Perfectly portioned and baked in a muffin tin, these savory treats feature a flaky biscuit crust filled with a creamy medley of shredded chicken, mixed vegetables, and cheddar cheese, all bound together by rich cream of chicken soup. A buttery topping adds a finishing touch of indulgence as the cupcakes bake to golden-brown perfection. Ready in just 35 minutes, these personal pot pies are an easy, family-friendly dinner option or a creative party appetizer. Your favorite hearty classic, now portable and deliciously fun to eat!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 10.5 ounces cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, combine the cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, salt, and black pepper. Stir until the filling is well mixed.
Open the can of refrigerated biscuit dough and carefully separate the biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Press each flattened biscuit into a muffin cup, ensuring that it covers the bottom and sides to create a little crust for the filling.
Divide the chicken and vegetable mixture evenly among the prepared muffin cups, filling each one generously.
Top each filled cupcake with a small dab of butter to enhance the richness and flavor as it bakes.
Bake in the preheated oven for 18-20 minutes, or until the biscuit crusts are golden brown and fully cooked.
Remove the pot pie cupcakes from the oven and let them cool in the pan for 5 minutes before carefully lifting them out with a fork or small spatula.
Serve warm and enjoy the perfectly portioned pot pies!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 7044 mg | 306% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 37.8 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1247 mg | 96% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
