Mini Chicken Pot Pie Cupcakes

Flaky biscuits filled with chicken and veggies in a creamy sauce make these cupcake size pot pies a perfect thirty-minute meal for a busy night!

Mini Chicken Pot Pie Cupcakes |

I kinda fell into these “cupcakes” on accident.  When I first saw the recipe mini pot pies on Second Chance to Dream I thought they’d make a quick and easy weeknight meal.  I never really saw them as cupcakes.

But then, as I was putting them together I realized they were similar to the meatloaf cupcakes I made a few months back and thought hey now… I could call these pot pie cupcakes!

Mini Chicken Pot Pie Cupcakes |

And so we have them… Mini Chicken Pot Pie Cupcakes!

This recipe was really so easy to put together.  I think the oven heating to temperature took the longest time out of all the prep work.  One bowl, a spoon and a cupcake pan were the only tools I needed.  Thirty minutes and dinner was ready!

Mini Chicken Pot Pie Cupcakes |

Everyone in my family loved it!  My 18 month old son, who has recently become a picky eater, demolished an entire cupcake.  My teenager requested the leftovers for her lunch!  I’d say that was a win-win all around!


Mini Chicken Pot Pie Cupcakes
Prep time
Cook time
Total time
Serves: 16 mini chicken pot pie cupcakes
  • 2 cans of Pilsbury Flaky Layers Biscuit (8 biscuits in each can)
  • 1 12.5oz can of cooked chicken breast chunks
  • 2 cups frozen mixed diced veggies (carrots, peas, corn, grean beans)
  • 1 10.75oz can cream of chicken soup
  • ¼ cup milk
  • salt/pepper to taste
  • Oregano, to garnish
  • Non-stick cooking spray
  1. Preheat oven to 375 F degrees. Spray cupcake pan with non-stick cooking spray - make sure to spray the inside and top of each cup.
  2. In a large bowl, mix together the chicken, veggies, cream of chicken soup and milk. Add salt and pepper to taste.
  3. On a flat surface like a cutting board, press out each biscuit until it's about 1 cm thick. Press each biscuit into the cups of the prepared pan. Make sure the dough is pressed into the bottom and sides of each cup.
  4. Fill each dough cup with 2-3 Tbsp of chicken filling. Use the back of the spoon to press the filling down to the bottom of the cup. The dough will press up over the edge of the cup - this is okay.
  5. Garnish the top of each cupcake with Oregano.
  6. Bake for about 20 minutes or until the biscuit is golden brown and the filling is hot and bubbly.
  7. Remove from the pan and serve immediately.
  8. Store leftovers in an air tight container in for up to 2 days. They could also be frozen until ready to use.

Broccoli and Chicken Mac & Cheese

Broccoli & Chicken Mac n' Cheese by

I’m always up for trying new dinner recipes.  So when I’m browsing pins on Pinterest, I’m keeping an eye open for dinner ideas that are simple yet look super delicious.  When I saw this recipe from Damn Delicious pinned, I KNEW in an instant that our family needed to try it for dinner.

Broccoli and Chicken Mac & Cheese.  How could you go wrong with that?  OH – and it’s a 30 minute meal? DONE! It’s on the menu!

The night I ended up making this, my husband ended up working late… so he didn’t get to eat it while it was still hot and fresh.  BUT, my teenager and baby ate it and they both had seconds!  The hubby did end up eating it for lunch the next two days and has been begging me to make it again so he can enjoy it hot!

I think next time, I’ll try and use sun dried tomatoes that aren’t in oil.  I didn’t like the texture and flavor that the oil added to the cheese sauce… but my hubby liked it.  I’m sure if I hadn’t seen the jar or oil the tomatoes had been sitting in I wouldn’t have even noticed.  :)

If you wanted to make this healthier, I’d suggest using skim or non-fat milk and low fat cheese.  And add more veggies too… this would be a very healthy meal!


Broccoli & Chicken Mac n' Cheese by

Broccoli & Chicken Mac & Cheese
Prep time
Total time
Chunks of chicken and broccoi with pasta shells covered in rich and creamy cheese sauce... in only 30 minutes!
Serves: 5-6 servings
  • 1 small onion
  • 1.25lbs boneless skinless chicken breast
  • salt/pepper
  • 8oz large pasta shells
  • 12oz bag frozen broccoli florettes
  • 1 cup heavy cream
  • ⅓ cup julienned sun dried tomatoes (from a jar, in oil)
  • 8oz Colby & Monterrey jack shredded cheese
  1. In a large pot of salted boiling water, cook the pasta shells for 8-9 minutes. Add the broccoli and bring back to a boil. Cook an additional 3 minutes or until pasta is tender.
  2. While the pasta is cooking, dice the onion then cut chicken into bite size pieces.
  3. Pour 1-2 Tbsp of the oil from the jar of the sun dried tomatoes into a large frying pan over medium-high heat. Check on the noodles & broccoli.
  4. Add the onions to the pan and cook for 3-4 minutes or until they start to lose their color. Add the chicken and cook until no longer pink. Season with salt and pepper.
  5. Move the chicken to a bowl and cover with foil.
  6. By this time, the noodles & broccoli should be cooked. Pour the noodles & broccoli into a strainer to drain the water off. Return them to the large pot.
  7. Using the same pan that you cooked the chicken in, whisk the heavy cream and tomatoes together over medium. ¼ cup at a time, add the cheese and whisk until melted and smooth. alt and Pepper to taste.
  8. In the large pot with the noodles, add the chicken and onions and pour the cheese mixture over the top. Toss together until everything is evenly coated with cheese.
  9. Serve and enjoy!
Store in an air tight container for up to a week in the fridge!
Nutrition Information
Serving size: 1 cup of mac & cheese