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A pot pie cupcake on a white plate with a fork.  A muffin pan with cupcakes is in background.

Beef Pot Pie Cupcakes

  • Total Time: 30 mins
  • Yield: 12


A quick and easy weeknight meal (or afternoon snack) that even the pickiest of eaters will love!


  • 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 canned biscuits
  • 1 1/4 cups shredded sharp cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper


  1. Preheat your oven to 400 degrees F.
  2. Over medium high heat, cook hamburger until no longer pink, crumbling while cooking (about 6-7 minutes). Drain well and set aside.
  3. In a large bowl, mix cooked hamburger, 1 cup of the shredded cheese, vegetables, soup, garlic powder, Worcestershire sauce and pepper.
  4. 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.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: beef pot pie cupcakes