Oh, let me tell you about my absolute favorite comfort food: Chicken Pot Pie Cups! They’re like a warm hug in a flaky crust, and honestly, who doesn’t love a good pot pie? The best part is that these cups are a fun, convenient twist on the classic dish, perfect for cozy family dinners or even a laid-back weeknight meal. I love how easy they are to make, and they’re always a hit at the table! You get all that savory goodness in a delightful little cup, making them not just delicious but also super fun to eat. Trust me, once you try these, you’ll be hooked!
Ingredients for Chicken Pot Pie Cups
Gathering your ingredients is super simple, and trust me, it’s well worth it for the deliciousness that awaits you! Here’s what you’ll need to whip up these delightful Chicken Pot Pie Cups:
- 2 cups cooked chicken, shredded (I love using rotisserie chicken for a quicker prep!)
- 1 cup mixed vegetables, frozen (peas, carrots, and corn work great together)
- 1/2 cup cream of chicken soup (this gives it that creamy, comforting texture)
- 1 teaspoon garlic powder (for that extra savory kick)
- 1 teaspoon onion powder (it just adds that wonderful depth of flavor)
- 1/2 teaspoon salt (you can adjust this to your taste)
- 1/4 teaspoon black pepper (just a pinch for some subtle heat)
- 1 package refrigerated pie crusts (don’t worry, nobody will judge you for taking a shortcut here!)
- 1 egg, beaten (for that beautiful golden egg wash on top)
And there you have it! All the ingredients you need for these comforting little cups. It’s all about that flaky crust and savory filling, so let’s get cooking!
How to Prepare Chicken Pot Pie Cups
Now, let’s dive into the fun part—making these scrumptious Chicken Pot Pie Cups! I promise, once you get the hang of it, you’ll be whipping these up on repeat. So grab your apron, and let’s get started!
Preheat the Oven
First things first, you want to preheat your oven to 400°F (200°C). This step is key because it ensures your cups bake evenly and get that lovely golden brown color we all crave. Seriously, don’t skip this—your pie cups will thank you!
Prepare the Filling
In a mixing bowl, combine your shredded chicken, frozen mixed vegetables, cream of chicken soup, and all those lovely seasonings—garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed, and you’ve got a nice, creamy filling. Aim for a texture that’s thick but still creamy, so it holds together when you scoop it into the cups. Oh, the aroma already starts to fill the kitchen!
Form the Cups
Now, roll out those pie crusts on a lightly floured surface. You want them to be about 1/8 inch thick. Using a round cutter (or the rim of a glass if you don’t have one), cut out circles that are large enough to fit into your muffin tin. Gently press each circle into the muffin tin to form little cups. Make sure they fit snugly—this will help hold all that delicious filling without leaking. If any crusts tear, don’t worry! You can patch them up with a little extra dough.
Fill and Seal the Cups
Time to fill those cups! Spoon the chicken filling into each crust, leaving a little space at the top. You want them filled but not overflowing. Next, take another round of pie crust and cover each filled cup, sealing the edges by pressing them together with your fingers or a fork. This will create a beautiful seal that keeps all that goodness inside while baking. A little egg wash on top will give them a gorgeous shine!
Bake to Perfection
Now, pop those filled cups into your preheated oven and bake for about 20-25 minutes. Keep an eye on them; you’ll know they’re done when the tops are golden brown and your kitchen smells like heaven. Ooh, can you just imagine that flaky crust? Let them cool for a few minutes before you dig in, as the filling will be super hot. Trust me, the wait is totally worth it!
Tips for Success
Alright, let’s chat about some handy tips to make your Chicken Pot Pie Cups absolutely perfect! I’ve learned a few tricks along the way that I think you’ll find super helpful.
- Use Rotisserie Chicken: Seriously, this is a game changer! Using rotisserie chicken cuts down on prep time and adds amazing flavor. Just shred it up, and you’re good to go!
- Add Fresh Herbs: If you want to take these cups to the next level, throw in some fresh herbs like thyme or parsley. They add a burst of freshness that makes each bite even better!
- Experiment with Vegetables: Feel free to mix it up with your veggies! You can use fresh veggies, or even try adding some corn or green beans for extra color and flavor. The more, the merrier!
- Freeze for Later: Did you know you can freeze these before baking? Just assemble everything, but don’t bake them. Wrap them well and pop them in the freezer. When you’re ready to enjoy, bake straight from frozen—just add a few extra minutes to the baking time!
- Check Your Seals: Make sure those edges are sealed well; this helps prevent any filling from bubbling over during baking. You don’t want to lose any of that deliciousness!
With these tips in mind, you’ll be whipping up Chicken Pot Pie Cups that are not only tasty but also super impressive! Enjoy cooking, and remember to savor every bite!
Nutritional Information Disclaimer
Hey there! Just a quick note about the nutritional information for these Chicken Pot Pie Cups. Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use, so it’s not set in stone. Typically, each cup has around 220 calories, 10g of fat, 10g of protein, and 24g of carbs. But remember, these numbers can change depending on what you choose to add or swap out! Always feel free to adjust according to your dietary needs and preferences. Happy cooking!
FAQ Section
Got questions about these delightful Chicken Pot Pie Cups? Don’t worry, I’ve got you covered! Here are some common queries I often hear, along with my answers:
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just shred it up like you would the chicken, and you’re all set for a tasty twist!
What if I don’t have cream of chicken soup?
No problem! You can substitute it with homemade cream sauce or even a can of cream of mushroom soup for a slightly different flavor. Both will still keep that creamy texture we love!
How should I store leftovers?
If you’ve got any leftovers (which is rare, trust me!), store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave until warmed through!
Can I freeze the cooked cups?
Yes! You can freeze the cooked Chicken Pot Pie Cups. Just make sure they cool completely first, then store them in a freezer-safe container. They’ll keep well for about 2 months. Reheat in the oven for the best texture!
What vegetables can I use?
Feel free to get creative with your veggies! You can use fresh or frozen, like broccoli, green beans, or even diced potatoes. Just make sure they’re cooked so they blend well with the chicken filling.
How do I reheat them properly?
To reheat, I recommend using the oven at 350°F (175°C) for about 15-20 minutes to get that crust nice and flaky again. If you’re in a hurry, the microwave works too, but the crust won’t be as crispy.
Can I make these ahead of time?
Definitely! You can assemble the cups and keep them in the fridge for a day before baking. Just make sure to cover them well to avoid drying out!
I hope these FAQs help you out! If you have more questions or need extra tips, don’t hesitate to reach out. Happy cooking, and enjoy every bite of those Chicken Pot Pie Cups!
Why You’ll Love This Recipe
- Quick and Easy: These Chicken Pot Pie Cups come together in no time, making them perfect for busy weeknights or last-minute meals. You’ll have them ready in about 40 minutes!
- Fun to Serve: Individual portions mean everyone gets their own little cup of comfort, which is always a hit at the dinner table. Plus, they’re super easy to pass around!
- Great for Meal Prep: You can make these ahead of time or even freeze them for later. Just pop them in the oven when you’re ready, and you’ve got a delicious meal waiting for you.
- Customizable: Feel free to mix and match your favorite vegetables or add different seasonings. This recipe is flexible, so you can make it your own!
- Perfect for All Ages: Kids and adults alike love these tasty cups! They’re a great way to sneak in some veggies while keeping the meal fun and appealing.
- Ultimate Comfort Food: With their flaky crust and savory filling, these cups are the epitome of cozy comfort food—perfect for chilly evenings or when you just need a little extra love in your meal!
Storage & Reheating Instructions
So, you’ve made these delicious Chicken Pot Pie Cups, and now you’ve got some leftovers (if you’re lucky!)—here’s how to store and reheat them properly to keep that yummy flavor and flaky crust intact.
First off, if you have any leftovers, let them cool completely before storing. This helps prevent condensation, which can make the crust soggy. Once cooled, place the cups in an airtight container. They’ll last in the fridge for up to 3 days. If you want to keep them longer, you can freeze them! Just make sure they’re in a freezer-safe container or tightly wrapped in plastic wrap. They’ll stay good for about 2 months in the freezer.
Now, when it’s time to enjoy those leftover cups, reheating is key! For the best results, I recommend using the oven. Preheat it to 350°F (175°C) and place the cups on a baking sheet. Heat them for about 15-20 minutes or until they’re warmed through and that crust gets nice and crispy again. If you’re short on time, you can pop them in the microwave, but know that the crust won’t be quite as flaky. Just be sure to keep an eye on them so they don’t get too hot!
With these storage and reheating tips, you’ll be able to enjoy your Chicken Pot Pie Cups just as much the next day! Happy eating!
Print
Chicken Pot Pie Cups: 5 Reasons You’ll Love This Comfort Food
- Total Time: 40 minutes
- Yield: 12 cups 1x
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
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