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When the weather cools, there’s nothing like a chicken pot pie to make you feel all warm and fuzzy inside.
But there are alternatives to the traditional pie. Chicken Pot Pie Cupcakes are one way to go.
Before you get weirded out by the words “chicken pot pie” and “cupcake” in the same sentence, bear with me.
These are delicious treats that can be served as an appetizer, finger food or main course.
The dish isn’t really a cupcake. The individual pot pies just look like a cupcake or muffin after baking.
The crust is simple and made from refrigerator biscuits. I’m a big fan of bread so I used grand-sized biscuits. If you go this route, your cupcake will be bigger and take a little longer to cook. I cooked mine for at least 20 minutes.
When I see a recipe that’s only about a paragraph long, it means it’s going to be a pretty easy one. This one fits that bill. But while it’s easy to make, it has a unique and classy look to it.
It would be perfect for a lunch with friends paired with a few sides or as a dish to take to a party because it would be easy to pick up and eat.
I fried some country style hash browns to place around the cupcake as a side.
The thyme in the dish really adds to the taste and smell as it bakes in the oven.
Traditional chicken pot pie ingredients work really well as the filling but I can imagine a variety of other possibilities.
The ingredients for a Soppy Joe as filling would be a twist on that dish. For a Mexican taste, use taco ingredients for the filling.
I also can see the possibility of a beef version with a filling of things traditionally placed in a beef stew.
There are many Italian possibilities, especially if using a thick cream sauce.
The only thing to watch for is to make sure whatever sauce, soup or gravy you are using in the filling is thick enough not to soak through or be absorbed by the biscuit as it’s baking. You want the biscuit to hold the ingredients inside and not be soggy when they come out.
But if you stick to the main recipe, it’s a great, warm mean that hits the spot on a cold and rainy afternoon.
Chicken Pot Pie Cupcakes
2 cups of diced cooked chicken breasts
1 can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz.) cans biscuits
Preheat oven to 400 degrees.
In a large bowl, combine cooked chicken, cream of chicken soup, frozen vegetables, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place a biscuit into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check after 12 minutes.
Let rest for about 3 minutes and dig in.
Becca Owsley can be reached at 270- 505-1741 or firstname.lastname@example.org.