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Chicken pot pies in muffin cups

Last post Jan 17, 2005 4:58 PM by gerryjs . 5 replies.

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  • Chicken pot pies in muffin cups
    Sorry for repeating, but I'm not sure how to "bump". Please advise.

    I'd like to make these to bring to work.

    Does anyone have a recipe? I'd like to use homemade dough and ingredients if possible, but any suggestions are appreciated.


  • RE: Chicken pot pies in muffin cups
    To bump, just click on Reply to This Subject and type "bump" when the message area comes up. Actually, you can type anything.
  • RE: Chicken pot pies in muffin cups
    bump thanks. would love to have this recipe also
  • RE: Chicken pot pies in muffin cups
    I just found this in the search, I don't know the original poster, I don't see the name in Kathys post:

    Posted by: cathyb57_58_Mo Posted on: 7/9/2003 11:24:24 AM #R1808618

    I found this while doing a search awhile back when I was looking for a pot pie recipe.

    Individual Chicken Pot Pies
    Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.

    1/4 cup margarine or butter
    1/3 cup Gold Medal® All-Purpose Flour
    Dash pepper
    1 (10 1/2-oz.) can condensed chicken broth
    3/4 cup milk
    2 cups cubed cooked chicken
    1/3 cup chopped onion
    1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained
    1 cup Green Giant® Frozen Sweet Peas (from 1-lb. pkg.)
    1 (9-oz.) pkg. frozen baby cut carrots
    1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits

    Heat oven to 350°F. Grease 8 (10-oz) custard cups or large muffin cups.

    Melt margarine in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until smooth & bubbly. Gradually stir in broth & milk; cook until mixture boils & thickens, stirring constantly. Add chicken, onion, mushrooms, peas & carrots; cook until hot and bubbly. Spoon mixture evenly into greased custard cups.

    Separate dough into 8 biscuits. Press or roll each biscuit to form 4 1/2-inch round. Place biscuit rounds on top of filled custard cups. Cut slits in biscuit tops.

    Bake at 350°F. for 17 to 20 minutes or until biscuits are golden brown.



  • RE: Chicken pot pies in muffin cups
    I found this doing a search, too.

    Posted by: lizzie62 Posted on: 9/19/2003 8:45:53 PM
    I tried a recipe for mini chicken pot pies.Not only was it easy, but my kids loved them.Here it is:

    Mini Chicken Pot Pies
    1 pkg.(10 ct.) refrigerated biscuits
    2 cups cooked diced chicken
    2 cups cooked or canned veggies(I used peas and corn)
    1 cup shredded cheddar cheese
    1/2 cup mayo
    1/4 cup finely chopped onion
    salt and pepper to taste

    Press the biscuits into greased muffin pan.Mix remaining ingredients together and spoon evenly into biscuit shells.Bake 350* for about 35-40 min. or until lightly brown


  • RE: Chicken pot pies in muffin cups
    As always, I found good advice here.

    I mixed and matched ingredients and made a recipe that would make my own Grandmother proud.

    Thanks all!