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!
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!
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!
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!