Chicken Pot Pie Muffin Cups

february, 2013 003This is really just a fun way to use your favorite Chicken pot pie filling. I think it would be super cute for a bridal shower, but since we have none of those in the near future, I just made it on an ordinary weeknight and it was a huge hit…


Chicken Pot Pie Muffin Cups


2 chicken breast-poached and diced small
1 (10 ounce) can cream of chicken soup
1 cup frozen mixed vegetables-thawed
1 cup cheddar cheese-shredded
1/4 teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic salt
2 (20 ounce) cans refrigerator biscuits


Preheat oven to 400 degrees.

In a bowl, blend the chicken, soup, vegetables, cheese and spices. Lightly spray 2 muffin tins with non-stick cooking spray. Roll our each biscuit until uniform and about 6 inches in diameter. Place into a muffin cup and mold it, forming a crust over the top of the edge of the tin. Spoon approximately 1/4 cup of the pot pie mixture into each biscuit cup.

Bake for 15-20 minutes or until the biscuits are browned and the soup is bubbly. Let sit for 5 minutes before serving.

Just a darn great idea!!

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One Response to “Chicken Pot Pie Muffin Cups”

  1. 1
    Michele — March 9, 2013 @ 9:17 pm

    What a great idea! A chicken pot pie in a muffin. Looks yummy.

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