Chicken Pot Pie Cupcakes

I realized that I’ve been taking on a lot of dessert-related food challenges, so to prove that I eat other things that don’t contain considerable amounts of butter and sugar, I’m going to try a more savory food: chicken pot pie!  In the style of a CUPCAKE…(you shake your head, but admit it, you want to see this happen).

A pot pie-cupcake hybrid seems like a wonderful idea to me because they are two irresistible foods.  Cupcakes are small and cute, and people simply love small and cute things.  Chicken pot pie is the quintessential feel-good food, and even though the creamy chicken and vegetable combo can be comparable to eating a spoonful of lava because you couldn’t wait for it to cool down after you yanked it out of the oven, you still feel warm and satisfied in the end.  Let’s hope these crossbreed cupcakes achieve these alluring characteristics as well.

This recipe is an altered version of another post about chicken pot pie cupcakes.  I don’t feel the need to alter the recipe any further, so I’m going to stick with the first one I saw.

The recipe says I’ll need:

  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 Tbs Herbs De Provence (–> what is this?*)
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 2 (10 oz) cans Pillsbury biscuits

*Oh, thank goodness for Wikipedia.  Herbs de Provence is a mix of dried herbs typical of Provence, France, that usually contains  fennel, basil, thyme, and lavender.  I don’t have any of those in my cupboard.  Salt and pepper it is!

What I actually have:

Let me explain the cheese situation.  I could have sworn I had some leftover shredded cheddar cheese in the fridge, but I was mistaken.  I only had ONE slice of provolone cheese that I use for my sandwiches.  I didn’t want to deny these heavily anticipated cupcakes of perfectly good cheese, so I chopped my single slice of cheese into tiny pieces and hoped this wouldn’t drastically alter the taste.

Thankfully the whole preparation process was very quick, because I was starving.  After mixing all the ingredients together, I greased the bottoms of the cupcake pan (only eight of them, because I got the biscuit can that only comes with eight biscuits) and pressed the biscuits into the pan.   Then I filled each of the biscuits with the chicken and veggie filling.  As I prepared the filling, I thought it would be too much for only eight biscuits, but it turned out to be just the right amount.  Then again, I overfilled each of the biscuits because I didn’t seem like something I would regret later.

In 15 minutes, eight beautiful, golden-brown chicken flavored morsels emerged from the oven, and they smelled absolutely delicious.

I made a great decision tonight, especially since I wanted something fast and easy.   I was afraid the filling would overflow in the oven, but they stayed put.  I love how the biscuits expanded over the filling and created the cupcake shape.  I’m really impressed by how well they came out!

As for the cheese substitution: I didn’t even notice.  Although next time I’ll definitely throw some cheddar cheese in the mix.

Presentation:  Cute and irresistible, just like I told you.
Edibility:  Yes indeed.
Tastiness:  Marie Callender’s pot pies got nothin’ on these.
Rematch?:   I’d say so!  They taste just like chicken pot pie should and they’re great for a quick snack or meal because it took no time to make.


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