Chicken Pot Pie Cupcakes Recipes

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CHICKEN POT PIE CUPCAKES

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



Chicken Pot Pie Cupcakes image

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

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

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

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

Time 1h

Yield 6

Number Of Ingredients 15



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

MUFFIN-TIN CHICKEN POTPIES

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12



Muffin-Tin Chicken Potpies image

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 1049mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.

1 tablespoon butter
2 celery ribs, sliced
1/2 cup chopped onion
3 cups frozen mixed vegetables (about 15 ounces)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)

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