Pot Pie Cupcakes Recipes

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a 12 hole cupcake pan.
• Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
• In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
• Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.

Steps:

• Preheat oven to 350°F.
• Saute onion, celery, carrots in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and milk and gradually stir into vegetable mixture.
• Add canned/frozen veggies to mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Remove from heat. Stir in salt, pepper and chicken.
• Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
• Bake for about 20-25 minutes.

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
• Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
• Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
• Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
• Fill crusts 3/4 full with cooked apple mixture.
• Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners and spray generously with baking spray.
• Whisk together the flour, cornmeal, sugar, baking powder, 1 teaspoon salt and the pepper in a large bowl. Set aside.
• Heat 2 tablespoons softened butter in a medium skillet over medium-high heat. Once the butter begins to foam, add the onions and thyme and cook, stirring frequently, until soft and dark brown, about 8 minutes. Season with the remaining 1/2 teaspoon salt. Remove from the heat and stir in the chicken and grated carrot, just to warm through. Set aside to cool.
• Whisk together the milk, sour cream, eggs and 2 tablespoons melted butter. Toss the chicken-onion mixture into the flour and then stir in the milk-egg mixture until just combined (take care not to over mix). Evenly divide among the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove. Cool on the rack completely.
• For the crust: Increase the oven to 425 degrees F and line a baking sheet with parchment paper. Cut the puff pastry into twelve 2-inch rounds and arrange on the prepared baking sheet. Poke each round a few times with a fork, cover with another sheet of parchment and weigh down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with the thyme leaves, salt and pepper. Return to the oven and bake until golden brown and crispy, about 5 minutes more. Allow to cool (these can be made a day ahead).
• For the sweet pea cream: Combine the peas and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and cook for 1 minute. Combine the cream cheese, sour cream, lemon zest, salt and pepper to taste in the bowl of a food processor. Pulse until blended and smooth. Add the peas and parsley, and pulse once or twice just to roughly chop the peas. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready for use (this can be made a day ahead).
• To assemble: Top the cupcakes with a heaping tablespoon of sweet pea cream and spread to coat. Decorate each with a piece of chicken, chopped carrots and peas. Top with a crust. Serve immediately.