Food & Drink is one of the main categories I cover on The Creative Cottage blog. I decided a good idea for a series of food related articles would be to start testing some of the interesting recipes I’ve stumbled upon on Pinterest. I love looking through, and pinning delicious looking food creations on my Pin boards. But I’ve never actually tried any of the recipes that I follow. So here is my first official testing of a Pinterest recipe for chicken pot pie.
I found the original recipe on another Pinterest pin board. If you do a quick search on Pinterest you’ll many, many posts for Chicken Pot Pie Cupcakes. I think Chicken Pot Pie Muffins is a better description. Who wants to eat a chicken cupcake – YUCK! Each muffin gives you about five or six bites of a hearty pot pie with a delicious, creamy filling.
The original recipe said to cook for 12 to 15 minutes, but I used a silicone muffin pan, and it took 17 minutes for my mini pot pies to cook through. If you are using a convection oven and/or dark muffin pan, adjust your time accordingly so you don’t accidentally burn your mini pot pies.
While I used a regular muffin tin to test this recipe, I’m also going to try using my mini tart pan the next time I make this pot pie. So instead of 10 larger pot pie muffins, I’ll end up with 20-24 smaller pot pie tarts. I think the mini pot pie tarts would work really well at a Tea Party celebration or Bridal Party. A bite size mini tart makes a great finger food, without having to use a plate and fork like you do with the full-sized pot pie muffins.
Chicken Pot Pie Muffins
Ingredients
- 1 cup cooked chicken chopped
- 1 cup shredded cheddar cheese optional
- 1 cup mixed vegetables frozen
- 1 can cream of chicken soup
- 1 can biscuits
Instructions
- Preheat your oven to 400 degrees F.
- Coat a muffin pan with non-stick cooking spray.
- Open the can of biscuit dough and place one biscuit in ten of the muffin cups.
- Spread out the dough so each muffin covers the sides of each compartment.
- In a large bowl, mix together the remaining ingredients.
- Fill each muffin cup with the pot pie filling.
- Place the muffin pan in the oven and bake for 14 to 17 minutes, or until the dough is golden brown.
- Remove the pan from the oven and let cool slightly before removing the chicken pot pie muffins.
Notes
Chicken Pot Pie Recipe Tips and Substitutions
- You can use leftover cooked, or frozen vegetables in this recipe.
- I used frozen mixed vegetables, which contained green beans, peas, carrots and corn.
- Use whatever vegetables you like: broccoli, asparagus, celery, onions, etc. Just make sure they are cooked, not raw, and cut them into small pieces.
- If you are tying to follow a dairy-free diet, you can omit the cheese.
- Try different varieties of cheese including mild cheddar, sharp cheddar, Colby-jack, Munster, etc.
- You can use any type of cream soup for the filling. I found Campbell’s cream of celery, cream of mushroom, cream of asparagus and cream of chicken soup at my local grocery store.
