Let me tell you, Chicken Pot Pie Cups are an absolute game changer! Imagine biting into a perfectly flaky crust that gives way to a warm, savory filling of tender chicken and mixed veggies. I remember the first time I made these for a family gathering; everyone went wild over them! They’re the kind of dish that brings everyone together, and they disappear off the table in no time. Trust me, once you try these little gems, they’ll become a staple in your home. They’re not just delicious; they’re also a comforting hug in a bite!
Ingredients List
To whip up these delightful Chicken Pot Pie Cups, you’ll need a handful of simple ingredients that come together beautifully. Here’s what you’ll need:
- 2 cups cooked chicken, shredded (feel free to use rotisserie chicken for a quick option)
- 1 cup mixed vegetables, frozen (peas, carrots, and corn work great)
- 1/2 cup cream of chicken soup (this adds that luscious creaminess)
- 1 teaspoon garlic powder (for that savory kick)
- 1 teaspoon onion powder (because we all love a bit of onion flavor)
- 1/2 teaspoon salt (adjust to taste if you prefer)
- 1/4 teaspoon black pepper (for a touch of spice)
- 1 package refrigerated pie crusts (easy-peasy and flaky)
- 1 egg, beaten (for a golden egg wash on top)
With these ingredients on hand, you’re well on your way to creating a comforting dish that everyone will adore!
How to Prepare Chicken Pot Pie Cups
Alright, let’s get cooking these amazing Chicken Pot Pie Cups! First, preheat your oven to 400°F (200°C). This ensures they bake evenly and turn golden brown.
In a large bowl, combine your shredded chicken, the frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well combined; this filling is where all the magic happens!
Next, roll out the refrigerated pie crusts on a floured surface and cut them into circles—aim for about 4 inches in diameter. You can use a large cup or a cookie cutter if you don’t have a dedicated cutter. Now, gently press these circles into a muffin tin to form your cups.
Fill each cup generously with the delicious chicken mixture, but don’t overfill! Top each with another crust circle and seal the edges by pressing them together. Brush the tops with beaten egg for that gorgeous golden finish.
Bake in the preheated oven for 20-25 minutes, or until they’re puffed up and beautifully golden. Once they’re done, let them cool for a few minutes before serving. This will help the filling set a bit and make them easier to handle. Enjoy your scrumptious creation!
Why You’ll Love This Recipe
These Chicken Pot Pie Cups are a total winner for so many reasons! Here’s why you’re going to adore them:
- Quick preparation time: You can whip these up in no time, making them perfect for busy weeknights.
- Easy to make: Even if you’re a kitchen newbie, these cups are straightforward and fun to assemble!
- Flavorful and satisfying: Each bite is packed with deliciousness, combining tender chicken and savory veggies.
- Perfect for family meals: They’re a hit with both kids and adults, making dinner a breeze.
- Versatile for leftovers: Any extras can be easily reheated or transformed into new meals!
Trust me, once you try them, you’ll be making these little cups again and again!
Tips for Success
To make your Chicken Pot Pie Cups truly shine, here are some handy tips! First off, using rotisserie chicken can save you loads of time—just shred it and you’re ready to go. If you want to amp up the flavor, consider adding fresh herbs like thyme or rosemary to the filling; they’ll bring a lovely aroma and taste. Also, these cups can be assembled ahead of time and frozen before baking. Just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time. Trust me, these little tricks will elevate your pot pie game!
Nutritional Information
Here’s the estimated nutritional data for each Chicken Pot Pie Cup, so you know what you’re enjoying. Each cup contains about 220 calories, 10g of fat, 10g of protein, and 24g of carbohydrates. Keep in mind, these values can vary slightly based on specific ingredients used. Enjoy responsibly!
FAQ Section
Got questions about these delightful Chicken Pot Pie Cups? I’ve got you covered!
Can I use different vegetables? Absolutely! Feel free to swap in your favorites—broccoli, green beans, or even diced potatoes can work wonderfully.
How do I store leftovers? Just pop any leftovers in an airtight container and refrigerate. They’ll be good for about 3-4 days!
Can I make these ahead of time? Yes, you can assemble them ahead of time and freeze before baking. Just remember to add a few extra minutes to the bake time if you go straight from the freezer!
If you have more questions, just ask—I’m here to help you make the best Chicken Pot Pie Cups ever!
Serving Suggestions
To make your Chicken Pot Pie Cups even more delightful, serve them alongside a crisp green salad drizzled with a tangy vinaigrette. It adds a refreshing contrast to the rich, savory flavors of the cups. You might also consider pairing them with some buttery mashed potatoes for that ultimate comfort food experience. And don’t forget a nice glass of sparkling apple cider or a light white wine to wash it all down—pure bliss!
Storage & Reheating Instructions
To store your leftover Chicken Pot Pie Cups, simply place them in an airtight container and refrigerate; they’ll stay fresh for about 3-4 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C) and reheat them for about 10-15 minutes. This will help keep that crust nice and flaky. If you want to microwave them, just be cautious not to overdo it, as the crust can get a bit soggy. Enjoy every bite again!
For more delicious recipes, check out our all recipes page!
Learn more about the benefits of chicken in your diet!
For tips on using frozen vegetables effectively, visit Food Network!
Print
Chicken Pot Pie Cups: 5 Comforting Mini Delights
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cups 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
Delicious Chicken Pot Pie Cups with a flaky crust and savory filling.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables, frozen
- 1/2 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Roll out the pie crusts and cut them into circles.
- Press the circles into a muffin tin to form cups.
- Fill each cup with the chicken mixture.
- Cover with another piece of pie crust, sealing the edges.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- Feel free to add herbs for extra flavor.
- These can be frozen before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Chicken Pot Pie Cups, Chicken, Pot Pie, Easy Dinner, Comfort Food