Chicken Pot Pie Cupcakes

Chicken pot pie cupcakes are a fun twist on the classic chicken pot pie, making them perfect for parties or individual servings.

This is high protein and non vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Chicken Pot Pie Cupcakes

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Dish Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 5 min Total Time 1 hr

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Chicken Breast
• 1 cup Frozen Mixed Vegetables
• 1 cup Chicken Broth
• ¹⁄₄ cup All-Purpose Flour
• 1 cup Milk
• 3 tablespoon Butter
• 1 medium Onion
• 2 clove Garlic
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 1 sheet Puff Pastry

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
3. Add the chicken breast and cook until browned.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and milk. Cook until thickened.
6. Stir in the frozen mixed vegetables, salt, and black pepper.
7. Remove from heat and let cool slightly.
8. Roll out the puff pastry and cut into circles to fit the cups of a muffin tin.
9. Spoon the chicken mixture into each cup.
10. Top with a puff pastry circle.
11. Bake for 20-25 minutes, or until the pastry is golden brown.
12. Let cool for 5 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 30g10%

Sugars 5g

Protein 25g50%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.