Savory Chicken Pot Pie Cupcakes
Craving the comforting taste of pot pie but short on traditional dough? These Savory Chicken Pot Pie Cupcakes are the perfect solution! Utilizing egg roll wrappers, these individual servings combine a rich blend of vegetables, tender chicken, and creamy sauce encased in a crispy outer layer. Perfectly sized for reasonable portions, these cupcakes make a delightful meal for any occasion. Customize them with your favorite pot pie filling or follow our classic recipe for a tasty adventure in every bite. Ideal for family dinners or meal prep, they are sure to satisfy your comfort food cravings.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
onion, diced
1 cup (diced)
celery, diced
1 cup (diced)
carrot, diced
1 cup (diced)
frozen peas
1 cup (frozen)
frozen corn
1 cup (frozen)
butter
1/3 cup (melted)
all-purpose flour
1/2 cup (none)
chicken broth
2 cups (none)
milk
1 cup (none)
cooked chicken, chopped
4 cups (cooked and chopped)
salt
to taste (none)
pepper
to taste (none)
egg roll wrappers
12 (none)
egg, beaten
1 (beaten)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a standard cupcake pan.
2
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté for about 10 minutes, until the vegetables are tender.
3
Sprinkle the flour over the sautéed mixture, stirring constantly for about 1 minute to cook the flour.
4
Slowly pour in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles. This should take around 5-7 minutes.
5
Add the frozen peas and corn to the mixture and stir well to combine. Allow the filling to cool slightly before adding the chicken.
6
Stir in the cooked chicken, and season with salt and pepper to taste.
7
Take an egg roll wrapper and gently push it into the greased cupcake pan, forming a cup shape. Fill each wrapper with the chicken filling, being careful not to overfill.
8
Brush the edges of the wrappers with the beaten egg to help seal them. Fold the edges over the filling to close each cupcake as securely as possible.
9
Bake in the preheated oven for 20-25 minutes, or until the wrappers are golden brown and crispy.
10
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Chicken Pot Pie Cupcakes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chicken Pot Pie Cupcakes?
They are individual portions of chicken pot pie made using egg roll wrappers as a crispy crust instead of traditional pie dough.
What is the main advantage of using egg roll wrappers?
Egg roll wrappers provide a crispy outer layer and are easier to work with than traditional dough when making individual servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many servings does this recipe yield?
This recipe makes 6 servings.
What vegetables are included in the filling?
The filling includes onion, celery, carrot, frozen peas, and frozen corn.
How long should the fresh vegetables be sautéed?
Sauté the onion, celery, and carrot for about 10 minutes until they are tender.
What is the purpose of the flour in the recipe?
The flour is used to thicken the chicken broth and milk mixture to create a creamy sauce.
How much chicken is required?
The recipe calls for 4 cups of cooked, chopped chicken.
What liquids are used for the sauce?
The sauce is made using 2 cups of chicken broth and 1 cup of milk.
When do I add the frozen vegetables?
Add the frozen peas and corn after the sauce has thickened and bubbled.
How do I prepare the cupcake pan?
You should grease a standard cupcake pan to prevent the wrappers from sticking.
How do I shape the egg roll wrappers in the pan?
Gently push each egg roll wrapper into the greased cupcake pan to form a cup shape.
How is the top of the cupcake sealed?
Brush the edges with a beaten egg and fold them over the filling to close the cupcake securely.
What is the total baking time?
The cupcakes should bake for 20-25 minutes.
How do I know when the cupcakes are done?
They are ready when the wrappers are golden brown and crispy.
Can I use leftover chicken for this recipe?
Yes, any cooked chicken that is chopped is suitable for the filling.
What is the prep order for the sauce?
Melt butter, sauté veggies, stir in flour, and then slowly pour in broth and milk while stirring.
Should the filling cool before adding chicken?
Yes, the recipe recommends letting the vegetable and sauce mixture cool slightly before adding the chicken.
What spices are used for seasoning?
The recipe uses salt and pepper to taste.
How many egg roll wrappers are needed?
You will need 12 egg roll wrappers for this recipe.
Is this recipe good for meal prep?
Yes, these individual servings are ideal for meal prep and family dinners.
What category does this dish belong to?
This dish is categorized under Chicken recipes.
Can I customize the filling?
Yes, you can customize them with your favorite pot pie filling ingredients.
Do I need to cook the flour?
Yes, stir the flour into the sautéed mixture for about 1 minute to cook out the raw flour taste.
What tags are associated with this recipe?
Tags include pot pie, cupcakes, chicken, comfort food, easy recipes, and meal prep.
Is the serving size specified?
The recipe yields 6 servings, though the specific measurement per serving is not provided.
How many ingredients are in this recipe?
There are 14 ingredients in total.
What should I do after removing them from the oven?
Let them cool for a few minutes before serving to ensure they set.
What type of butter is used?
The recipe uses 1/3 cup of butter, which is melted during the sautéing process.
Is this recipe considered comfort food?
Yes, it is designed to satisfy comfort food cravings with a modern twist.