Pot Pie Cupcakes

Pot pie cupcakes are a fun twist on traditional pot pies, 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: 7.

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Medium

Pot Pie Cupcakes

Cooking Method: Baking Cuisine: American Courses: Appetizer, Lunch, Main Course Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 6 Calories: 2100

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Chicken
• 1 cup Frozen mixed vegetables
• 1 can Cream of chicken soup
• 1 cup Milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 sheet Puff pastry

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, and black pepper.
3. Grease a muffin tin and line each cup with a square of puff pastry.
4. Spoon the chicken mixture into each cup, filling them to the top.
5. Cut small slits in the remaining puff pastry and place a piece on top of each cup.
6. Bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
7. Allow the pot pie cupcakes to cool for 10 minutes before serving.
8. Enjoy your delicious Pot Pie Cupcakes!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 5g

Protein 12g24%

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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.