Mini Pot Pies Recipe / Pot Pie Cupcakes

Mini Pot Pies

Sometimes I want to call a recipe a super long names like afwifyuhirkugbwkjbgkjwr but this time I’ll settle on Mini Pot Pies Recipe or Pot Pie Cupcakes. See that? I can’t decide!

I LOVE mini foods as my kiddos love them and as it’s fall I thought I’d share a mini pot pies recipe I made for my family that’ll give you a good dose of comfort food. I saw a recipe for mini pot pies and as I’m a crazy cupcake-aholic (see I invent my own language if you let me!) then I decided that instead of serving the mashed potatoes on the side I’d fill a ziploc bag with it, cut a whole and frost these mini pot pie cupcakes with mashed potato frosting. Yup, it took a little longer than I’d prefer but they were cute and my family loved them so here’s another winner winner chicken dinner!

Mini Pot Pies / Pot Pie Cupcakes


  • 12oz tube of biscuits
  • Around 2oz gravy
  • 1 cup of milk
  • 1/2 cup of peas
  • 1/2 cup of carrots
  • 1 cup of diced turkey or chicken breast
  • 1/4 tsp rosemary


  1. Boil the carrots and peas.
  2. Cook the turkey, vegetables, gravy and milk in a pan until it boils and then let simmer until thick
  3. Place the biscuits in a muffin tin, pushing gently until sides are formed.
  4. Spoon a little mix into each biscuit
  5. Bake per directions for 15 minutes.
  6. Make mashed potatoes and serve on the top or on the side.

Mini Pot Pie

Can I freeze them?

Why I’m so glad you asked! Yes these are totally freezeable before cooking. After you make the mix to go inside simply spoon into the biscuits and then place them in a frezeable zipper bag. Ta-da!
Mini Pot Pie

Mini Pot Pies


  1. So glad you shared with us at Merry Monday. Such a quick, easy and yummy recipe and we enjoy pot pies anyway. I used biscuits for dumplings too.

  2. Such a fun idea. Thanks for sharing at the Monday Funday Party. – Emily

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