Update 9/21/15: I re-photographed and tweaked this EASY and awesome recipe for my Beef Pot Pie Cupcakes. I hope you and your family enjoy them as much as I have!
Sign up for my email subscription and never miss a recipe!
So I woke up at 3 am and couldn’t sleep for the life of me. Not wanting to get out of bed, I grabbed my phone and started surfing the web (you know those kind of nights!). I came across this recipe for chicken pot pie cups and thought, “How cool is that?”. But I grew up preferring beef pot pies over chicken. So I used the idea and made these Beef Pot Pie Cupcakes.
These are perfect for an appetizer, snack or meal… you name it. And the bonus is that they’re crazy EASY to make (in about 30 minutes!).
All you’re going to need is 12 Pillsbury Grands canned biscuits, browned ground beef, frozen mixed veggies, shredded cheddar cheese, Worcestershire sauce, cream of mushroom soup, garlic powder and pepper.
It’s as simple as forming the canned biscuits inside of a muffin tin. Add the simple hamburger mixture, top with extra cheese and bake. I used the “grands” biscuits because I am seriously a bread lover. Use the smaller canned biscuits if you choose, but be sure to adjust the baking time and check on them earlier and often.
The result? A mini serving of a beef pot pie that everyone will think you spent a load of time on.
Oh, and I always promised myself that I wouldn’t take my old “beginner” photographs off of the blog, because we all have to start somewhere and progress over time. This is my original photograph. Mercy! 🙂
Enjoy!
Print
Beef Pot Pie Cupcakes
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 1x
Scale
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
Beef Pot Pie Cupcakes – A quick and easy weeknight meal (or afternoon snack) that even the pickiest of eaters will love!
Ingredients
- 1/4 pound lean ground beef
- 1 cup frozen mixed vegetables
- 1 (10-1/2 ounce) can condensed cream of mushroom soup
- 12 Pillsbury Grands home style biscuits
- 1–1/4 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Pepper, to taste
Instructions
- Preheat your oven to 400 degrees F.
- Over medium high heat, cook hamburger until no longer pink, crumbling while cooking (about 6-7 minutes). Drain well and set aside.
- In a large bowl, mix cooked hamburger, 1 cup of the shredded cheese, vegetables, soup, garlic powder, Worcestershire sauce and pepper.
- Spray a muffin tin with cooking spray. Form biscuits to each muffin cup. Evenly spoon beef mixture into each cup. Top with remaining cheddar cheese. Bake for 12-15 minutes, or until biscuits are golden brown and cheese is melted.
Notes
Adapted from Between3Sisters.com
Leon Morrison says
May 5, 2012 at 10:08 amThis was just published on the ZipList News for this week… Way to go…
The Blond Cook says
May 5, 2012 at 10:22 amWow! Thank you!
Jaci says
May 10, 2012 at 8:45 pmJust wondering if you’ve tried freezing them either before or after baking and how that went?
The Blond Cook says
May 11, 2012 at 7:03 amHi Jaci, I haven’t tried freezing them….they get eaten so fast around here! Next time I make them I will freeze a few & follow up! 🙂
Jan says
August 10, 2012 at 11:17 amI’ve made these twice already and they really freeze well, just microwave for 2 minutes and they are all set to go. I usually double the recipe as they are so popular around here!
Have shared this recipe with friends who love it! Thanks so much!!
michele says
December 6, 2013 at 10:04 amI have made various versions of this for many many years but this one is looking super yummy ! I have used canned chicken, canned tuna and once I even used canned salmon. for larger meals You can also spray a glass bakeware with Pam and do biscuit filled then sealed with another biscuit on top placing the filled double biscuit sealed around edges in dish and I will use 1/2 can of mushroom or celery mixed with some water to loosen it up as a spread for top then sprinkle w cheese . You just reminded me how simple BUT GOOD these are …and Easy ! I know whats for dinner tonite !
Naybrat says
December 10, 2013 at 6:09 amIs it possible to substitute the cream of mushroom with cream of celery?
The Blond Cook says
December 10, 2013 at 4:35 pmHi Naybrat… yes it is! Hope you enjoy them 🙂
sharon says
June 30, 2014 at 8:27 pmI loved this recipe! The first time I made it exactly how it said and the fam loved it. The second time I used ground turkey with cream of chicken soup. My 11 y/o daughter was thrilled to help too.
Amy @ The Blond Cook says
July 15, 2014 at 10:28 amHi Sharon, sorry for my delay in responding back… Thank you so much, I’m so glad you enjoyed the recipe! I’ve never tried it with ground turkey, will have to try that!