Pinterest Recipe; Mini Chicken Pot Pies

mini-pot-pie-04

Make Delicious Chicken Pot Pie Muffins

The Creative Cottage blog publishes at least one recipe every week on Tasty Tuesday. I decided a good idea for a series of food related articles would be to start testing Pinterest recipes. 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.

I found the original recipe on another pin board. Here is the link to the original source, if you want to take a look: Chicken Pot Pie Cupcakes. I think Chicken Pot Pie Muffins is a better description. Who wants to eat a chicken cupcake!?! 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.

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
Print Recipe
Learn how-to make chicken pot pie muffins using a few simple ingredients. Instead of creating a large pot pie, you use a biscuit pan to make individual servings of chicken pot pie. For a complete meal, serve the pot pie with hearty mashed potatoes and a refreshing fruit salad.
Servings Prep Time
10 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 muffins 10 minutes
Cook Time
15 minutes
Chicken Pot Pie Muffins
Print Recipe
Learn how-to make chicken pot pie muffins using a few simple ingredients. Instead of creating a large pot pie, you use a biscuit pan to make individual servings of chicken pot pie. For a complete meal, serve the pot pie with hearty mashed potatoes and a refreshing fruit salad.
Servings Prep Time
10 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 muffins 10 minutes
Cook Time
15 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Coat a muffin pan with non-stick cooking spray.
  3. Open the can of biscuit dough and place one biscuit in ten of the muffin cups.
  4. Spread out the dough so each muffin covers the sides of each compartment.
  5. In a large bowl, mix together the remaining ingredients.
  6. Fill each muffin cup with the pot pie filling.
  7. Place the muffin pan in the oven and bake for 14 to 17 minutes, or until the dough is golden brown.
  8. Remove the pan from the oven and let cool slightly before removing the chicken pot pie muffins.
Recipe 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.

© 2015, The Creative Cottage. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

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