Pinterest Recipe; Mini Chicken Pot Pies

mini-pot-pie-04

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

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish, Party Food
Cuisine Pinterest
Servings 10 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.
 

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