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Chicken Pot Pie Cupcakes


These are tasty little morsels. I've tweaked the spice ratio after making them recently. If you can find a low salt AND low fat cream of chicken soup, you may want to add a tad bit of salt to taste.

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Rate this recipe 4.5/5 (19 Votes)
Chicken Pot Pie Cupcakes 1 Picture


  • 1 can/tube of reduced fat biscuits (8-10 count)
  • 1 cup cooked chicken breast, diced
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 2/3 cup shredded low-fat cheddar cheese (optional)
  • 1 cup of frozen mixed veggies
  • 1 tsp Herbs De Provence
  • 1 tsp onion powder
  • 1/2 tsp garlic powder


Adapted from


Step 1

1 - Preheat your oven to 400.

2 - In a large bowl, combine the soup and Herbs De Provence, let sit for 5 min - then add chicken, frozen veggies, cheese, and additional spices.

3 - Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.

4 - Evenly spoon the pot pie mixture into each biscuit cup. Sprinkle low fat/fat free cheese on top if desired. Bake for 15-17 minutes at 400 - when biscuit parts are golden brown, it is done.

5 - Let rest for about 3 minutes and dig in!


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