Pot Pie Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These adorable pot pie cupcakes are my go to when I want comfort food without the fuss. I took everything you love about a traditional pot pie, cream filled and loaded with vegetables, and transformed it into individual servings that come together in under an hour. The best part? I use egg roll wraps instead of making pastry from scratch, which saves so much time and effort. Plus, carrots pack serious nutritional power with all that beta carotene for your eyes. They're perfect for weeknight dinners or impressing guests, and honestly, they're way more fun than a regular pie.
Ella x
Ingredients
- 237 mlonion(diced)
- 237 mlcelery(diced)
- 237 mlcarrot(diced)
- 237 mlfrozen peas
- 237 mlfrozen corn
- 237 mlbutter
- 237 mlall-purpose flour
- 473 mlchicken broth
- 237 mlmilk
- 946 mlchicken(cooked and chopped)
- 1salt
- 1pepper
- 112 egg roll wraps(you can either find these in the prepared salad section at the grocery or at any oriental market)
- 11 egg(beaten)
Detail level
Instructions
- 1
Preheat oven to 350°F.
- 2
Saute onion, celery, carrots in margarine for 10 minutes.
- 3
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- 4
Combine broth and milk and gradually stir into vegetable mixture.
- 5
Add canned/frozen veggies to mixture.
- 6
Cook over medium heat stirring constantly until thickened and bubbly.
- 7
Remove from heat. Stir in salt, pepper and chicken.
- 8
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!
- 9
Bake for about 20-25 minutes.
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