Best Pot Pie Cupcakes Recipes

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POT PIE CUPCAKES



Pot Pie Cupcakes image

Chicken pot pie cupcakes.

Provided by ocelia1

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 (14.5 ounce) can cream of chicken soup
1 poached chicken breast, diced
1 cup frozen mixed vegetables
1 cup shredded Cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  • Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
  • Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
  • Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 24.8 g, Cholesterol 22.3 mg, Fat 12.4 g, Fiber 0.9 g, Protein 10.1 g, SaturatedFat 4.4 g, Sodium 914.6 mg, Sugar 3.7 g

CHICKEN POT PIE CUPCAKES



Chicken Pot Pie Cupcakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h55m

Yield 12 cupcakes

Number Of Ingredients 26

Baking spray with flour
1 1/2 cups all-purpose flour
1/4 cup coarse cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1 tablespoons unsalted butter (2 softened, 2 melted)
1 small onion, finely chopped (about 3/4 cup)
1 teaspoon fresh thyme leaves
1 cup shredded rotisserie chicken, plus more for garnish
2 medium carrots (1 grated, 1 finely chopped)
1 cup milk
1/4 cup sour cream
2 large eggs
Crust:
1 sheet puff pastry, thawed
Fresh thyme leaves, for garnish
Kosher salt and coarsely ground black Pepper
Sweet Pea Cream:
3/4 cup frozen peas, thawed, plus more for garnish
4 ounces cream cheese
1/2 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners and spray generously with baking spray.
  • Whisk together the flour, cornmeal, sugar, baking powder, 1 teaspoon salt and the pepper in a large bowl. Set aside.
  • Heat 2 tablespoons softened butter in a medium skillet over medium-high heat. Once the butter begins to foam, add the onions and thyme and cook, stirring frequently, until soft and dark brown, about 8 minutes. Season with the remaining 1/2 teaspoon salt. Remove from the heat and stir in the chicken and grated carrot, just to warm through. Set aside to cool.
  • Whisk together the milk, sour cream, eggs and 2 tablespoons melted butter. Toss the chicken-onion mixture into the flour and then stir in the milk-egg mixture until just combined (take care not to over mix). Evenly divide among the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove. Cool on the rack completely.
  • For the crust: Increase the oven to 425 degrees F and line a baking sheet with parchment paper. Cut the puff pastry into twelve 2-inch rounds and arrange on the prepared baking sheet. Poke each round a few times with a fork, cover with another sheet of parchment and weigh down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with the thyme leaves, salt and pepper. Return to the oven and bake until golden brown and crispy, about 5 minutes more. Allow to cool (these can be made a day ahead).
  • For the sweet pea cream: Combine the peas and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and cook for 1 minute. Combine the cream cheese, sour cream, lemon zest, salt and pepper to taste in the bowl of a food processor. Pulse until blended and smooth. Add the peas and parsley, and pulse once or twice just to roughly chop the peas. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready for use (this can be made a day ahead).
  • To assemble: Top the cupcakes with a heaping tablespoon of sweet pea cream and spread to coat. Decorate each with a piece of chicken, chopped carrots and peas. Top with a crust. Serve immediately.

POT PIE CUPCAKES



Pot Pie Cupcakes image

We really wanted pot pie one night, but didn't have any dough. I did have egg roll wrappers, so I decided to give that a whirl. It turned out great!I will make my pot pie like this from now on. One cupcake is a good size serving for those of us trying to eat reasonably sized portions. You can use your favorite pot pie filling, or try the one I like!

Provided by SamKat

Categories     Chicken

Time 45m

Yield 12 cupcakes, 6 serving(s)

Number Of Ingredients 14

1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas
1 cup frozen corn
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
4 cups chicken, cooked and chopped
salt
pepper
12 egg roll wraps (you can either find these in the prepared salad section at the grocery or at any oriental market)
1 egg, beaten

Steps:

  • Preheat oven to 350°F.
  • Saute onion, celery, carrots in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and milk and gradually stir into vegetable mixture.
  • Add canned/frozen veggies to mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Remove from heat. Stir in salt, pepper and chicken.
  • Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
  • Bake for about 20-25 minutes.

Nutrition Facts : Calories 428.9, Fat 14.4, SaturatedFat 8.1, Cholesterol 69.5, Sodium 791.1, Carbohydrate 61.1, Fiber 4.4, Sugar 3.9, Protein 14.1

CHICKEN POT PIE CUPCAKES



Chicken Pot Pie Cupcakes image

Found this recipe on the internet and had to try it. Looooved IT! I did a huge batch to keep in the freezer so I can pull something out for lunch and just heat it up in the microwave. Perfect for a OAMC dish. Freezes great and heats up perfectly.

Provided by Trixyinaz

Categories     Pot Pie

Time 30m

Yield 10 Cupcakes, 10 serving(s)

Number Of Ingredients 9

1 (10 count) can biscuits
1 cup cooked chicken breast, skinless, diced
1 (10 1/2 ounce) can cream of chicken soup
2/3 cup shredded cheddar cheese
1 cup frozen mixed vegetables (whatever you like...it doesn't matter)
1 teaspoon herbes de provence
1 teaspoon onion powder
3 garlic cloves, diced
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease a 12 hole cupcake pan.
  • Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
  • In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
  • Mix well to combine.
  • Evenly spoon chicken mixture into prepared biscuit cups.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.

Nutrition Facts : Calories 313.4, Fat 15.2, SaturatedFat 5, Cholesterol 23.9, Sodium 624.7, Carbohydrate 32.6, Fiber 1.9, Sugar 1.5, Protein 11.8

CHICKEN POT PIE CUPCAKES



CHICKEN POT PIE CUPCAKES image

Categories     Chicken

Yield 4

Number Of Ingredients 10

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk or 1/2 and 1/2
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves

Steps:

  • Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

CHICKEN POT PIE CUPCAKES



Chicken Pot Pie Cupcakes image

This recipe is a great way to get the kids to eat pot pies, So small and easy to just pop in your mouth. Made muffin size also.

Provided by Carole Imondi

Categories     Savory Pies

Time 35m

Number Of Ingredients 8

1 chicken breast, cooked and diced
1 can(s) 14.5 oz can of cream of chicken or mushroom soup
1 c frozen mixed veggies
1 c shredded chedder cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp italian seasoning
2-3 can(s) pillsbury biscuits

Steps:

  • 1. Preheat oven to 400'
  • 2. In a bowl combine the cooked chopped chicken, cream soup, frozen veggies, cheese and spices together.
  • 3. lightly spray cupcake pan or muffin pan and place flattened biscuits in pan.(Muffin pan uses about 3 biscuits to flatten to fill pan and cupcake 1-2 biscuits) ( helps to flatten with rolling pin and lay on top of pan over hole and place a tablespoon of mixture into each cup and let drop into pan. Try to keep some dough all around edges as it will rise.) Evenly spoon pot pie mixture into each biscuit cup. Slide into oven and bake for 15 minutes. Check at 12 minutes to make sure no burning of dough.
  • 4. When remove from oven, very hot. Can put some more cheese on top, will melt while resting. When a little cooler after about 3-4 minutes remove from muffin or cupcake pan. Enjoy!!!!!!!

CHICKEN POT PIE CUPCAKES



Chicken Pot Pie Cupcakes image

This is a fun new way to have chicken pot pie in a cupcake form! 12 servings

Provided by @MakeItYours

Number Of Ingredients 7

1 can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
1/2 cup Green Giant® frozen mixed vegetables, cooked
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  • Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
  • Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

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