Pot Pie Cupcakes

This recipe delivers serving-size pot pies using a muffin tin and refrigerated biscuit dough.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 251 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 cup frozen mixed vegetables
• 1 (14.5 ounce) can cream of chicken soup
• 1 poached chicken breast, diced
• 2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury®)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

Step 2

Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.

Step 3

Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.

Step 4

Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.