Monday, July 22, 2013

Chicken Pot Pie Cupcakes

This is another one of those pins that's been around for awhile, I am sure you have seen some version of the Mini Chicken Pot Pie:
Source: Sunny Side Up
I tasted these way back in December at Santa on the Firetruck hosted by my brother and sister in law. They were delicious and I figured it was about time I give them a try.

Once again I used a rotisserie chicken to save myself a step in the preparation. 

Mixing up the filling.

The "crust" - just a Pillsbury biscuit smooshed down.

Spoon in some of the filling and bake!
Here they are fresh out of the oven:

The Verdict: Easy and delicious. Joe seemed a little upset there was no "top" crust when he saw me making them, but he was a huge fan. They were really easy to make (much less time consuming than biscuit topped chicken pot pie) so they are great for mid week. 

Things to Consider: I read through some of the comments before I started and decided to cut the spices in half based on some of the recommendations  I am glad I did, they would have definitely been too spicy with them in there. I also added a little bit more vegetables in the mix as well. Although I tried to smoosh the biscuits down as much as I could, they still sort of poofed up so the ratio of filling to bread was a little off. Still tasty though! 

Chicken Pot Pie Cupcakes
from Sunny Side up and adapted from Tablespoon

2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of  dried thyme (I used 1/4)
1/2 tablespoon of dried basil (I used 1/4)
1 teaspoon onion powder (I used 1/2)
1 teaspoon garlic salt (I used 1/2)
2 (10 oz) cans Pillsbury biscuits

Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. (I got 16 cupcakes so I had to use a second tray for the extra 4).
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...