Chicken Pot Pie Cupcakes

My BF raves about my chicken pot pie. Raves. To anyone who will listen. I swear, I think I got it straight from Veg-All years ago, although I couldn't find it on their website to verify. (But I did find a blogger who uses the same recipe, just so I could share it with you.)

So, I knew making these cupcakes, adapted from a post at Quick Dish by Tablespoon, was a huge gamble. Even though the ingredients are very similar, I went ahead and prepared him that it would not be the same, but to just go with me on the experiment.

And, yes, we both still prefer my chicken pot pie...but I still loved this fun alternative. It was a little more time-consuming, but it wins hands-down in the presentation category. Adorable. Perfect little individual servings.

Printable recipe

2 small (5-count) cans flaky biscuits
1 small can Veg-All, drained
1 cup cooked, chopped chicken
1 can cream of chicken soup
1 cup shredded cheddar cheese 
Salt, pepper, garlic powder to taste


Flatten each biscuit and press into greased muffin pan, in bottom and up along sides. Stir together remaining ingredients and fill each cup with mixture. Bake at 400 degrees for 15 minutes.