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Lindsay Ann is showing us how to make chicken potpies in a cupcake pan. I saw this on Pinterest and pinned it right away. It seems very simple and they look yummy. I can’t wait to try this out.


1 can refrigerated biscuit dough (buttermilk, traditional or reduced fat)
1 cup chicken breast, cut into small cubes (about one 6oz. chicken breast)
1 1/2 cup frozen mixed vegetables, thawed (carrots, peas, corn, green beans)
1 can (10 3/4 oz) condensed cream of chicken soup (regular or reduced fat)
1/2 cup shredded cheddar cheese (regular or low fat)
1 teaspoon onion powder
1/4 teaspoon pepper


Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

Separate biscuits into 12 rounds by removing a layer off the top of each of the 8 biscuit rounds to create 4 additional biscuits. Press each one in to the bottom and up sides of the muffin pan.

In medium bowl, mix together the chicken, vegetables, soup, cheese, onion powder and pepper. Spoon chicken mixture into each biscuit cup, dividing all of the filling evenly between the biscuits. Bake for about 12-15 minutes or until biscuits are golden brown. Cool for a minute or two. Remove from pan and serve.