Individual Chicken Pot Pie Recipe In Cupcake Pan
Description
This individual chicken pot pie recipe is a great way to make a savory and delicious dinner. It’s made with chicken, vegetables, and a creamy sauce all baked together in a cupcake pan. This recipe is a great way to get a quick and easy dinner on the table. It’s also a great way to use up leftovers, as you can use any kind of chicken, vegetables, and sauce that you have on hand. The individual portions make it easy to serve and to store any leftovers.
Prep Time
This recipe takes about 15 minutes to prepare. You’ll need to chop the vegetables, shred the chicken, and make the sauce. You also need to preheat the oven to 375 degrees Fahrenheit.
Cook Time
The individual pot pies will need to bake for about 30 minutes. This will give the crust a golden brown color and the filling will be bubbly and hot.
Ingredients
For this recipe, you’ll need: 2 cups of cooked and shredded chicken, 1 cup of frozen mixed vegetables, 1/4 cup of butter, 1/4 cup of all-purpose flour, 1 cup of chicken broth, 1/2 cup of milk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt and pepper to taste, and 1 package of refrigerated pie crust.
Instructions
The first step is to prepare the pie crust. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 12-cup cupcake pan. Unroll the pie crust and cut 12 circles that are slightly larger than the cupcake cups. Place one circle in each cupcake cup and press into the bottom and sides.
Next, prepare the filling. In a large pan, melt the butter over medium heat. Once melted, add the flour and stir until combined. Slowly add the chicken broth and milk, stirring continuously until the sauce thickens. Add in the garlic powder, onion powder, salt, and pepper. Lastly, add the chicken and vegetables and stir until combined.
Fill each cupcake cup with the chicken pot pie filling. Cut the remaining pie crusts into thin strips and use them to make a lattice top for the pies. Bake for 30 minutes or until the crust is golden brown. Let cool before serving.
Equipment
You’ll need a 12-cup cupcake pan, a large pan, a cutting board, and a sharp knife.
Notes
If you don’t have a cupcake pan, you can use a muffin tin. For the pie crust, you can use store-bought or homemade. You can also use any kind of chicken, vegetables, and sauce that you have on hand.
Nutrition: Per Serving
Calories: 282, Fat: 13.9g, Carbs: 24.6g, Protein: 12.7g
Recipe Tips
This recipe can easily be made ahead of time. Simply prepare the filling and the pie crust and store them separately in the refrigerator. When ready to bake, assemble the pies and bake as directed. The individual pies can also be frozen. Place the pies in a freezer-safe container and store for up to three months. To reheat, simply thaw in the refrigerator and bake as directed.
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