Pot Pie Cupcakes Food

TURKEY POT PIE

Steps:

• Preheat oven to 425°F (220°C).
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• Cook and stir until the vegetables are soft.
• Stir in the broth.
• Bring mixture to a boil.
• Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter.
• Stir in the turkey and flour.
• Add the milk, and heat through.
• Stir the turkey mixture into the vegetable mixture, and cook until thickened.
• Cool slightly, then pour mixture into 1 unbaked pie shell.
• Cover with remaining crust.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Place on a cookie sheet.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

CHICKEN POT PIE CUPCAKES

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a 12 hole cupcake pan.
• Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
• In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
• Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.

CROCK POT CHICKEN POT PIE

Steps:

• Place chicken in slow cooker. Top with corn, mushrooms,and peas/carrots.
• Sprinkle with thyme ,garlic powder, onion powder, and salt/pepper. Stir in broth.
• Cook for 3-4 hours on high, or 6-8 hours on low.
• Cut chicken into bite size pieces. Stir in cream and cornstarch/water mixture.
• Cut crescent dough(I like to use this) into ~1/2 inch strips. Lay over the top of chicken mixture.
• Cook on high for 30-60 minutes or until the topping is golden brown.

POT PIE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Saute onion, celery, carrots in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and milk and gradually stir into vegetable mixture.
• Add canned/frozen veggies to mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Remove from heat. Stir in salt, pepper and chicken.
• 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!
• Bake for about 20-25 minutes.

CHEESESTEAK POT PIE

Steps:

• For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill.
• For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use.
• For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners and spray generously with baking spray.
• Whisk together the flour, cornmeal, sugar, baking powder, 1 teaspoon salt and the pepper in a large bowl. Set aside.
• Heat 2 tablespoons softened butter in a medium skillet over medium-high heat. Once the butter begins to foam, add the onions and thyme and cook, stirring frequently, until soft and dark brown, about 8 minutes. Season with the remaining 1/2 teaspoon salt. Remove from the heat and stir in the chicken and grated carrot, just to warm through. Set aside to cool.
• Whisk together the milk, sour cream, eggs and 2 tablespoons melted butter. Toss the chicken-onion mixture into the flour and then stir in the milk-egg mixture until just combined (take care not to over mix). Evenly divide among the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove. Cool on the rack completely.
• For the crust: Increase the oven to 425 degrees F and line a baking sheet with parchment paper. Cut the puff pastry into twelve 2-inch rounds and arrange on the prepared baking sheet. Poke each round a few times with a fork, cover with another sheet of parchment and weigh down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with the thyme leaves, salt and pepper. Return to the oven and bake until golden brown and crispy, about 5 minutes more. Allow to cool (these can be made a day ahead).
• For the sweet pea cream: Combine the peas and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and cook for 1 minute. Combine the cream cheese, sour cream, lemon zest, salt and pepper to taste in the bowl of a food processor. Pulse until blended and smooth. Add the peas and parsley, and pulse once or twice just to roughly chop the peas. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready for use (this can be made a day ahead).
• To assemble: Top the cupcakes with a heaping tablespoon of sweet pea cream and spread to coat. Decorate each with a piece of chicken, chopped carrots and peas. Top with a crust. Serve immediately.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

POT PIE CUPCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• Combine chicken soup, chicken, vegetables, Cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
• Place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. Spoon chicken soup mixture into dough cups.
• Bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. Cool cupcakes 3 minutes before serving.

CRESCENT CHICKEN POT PIE CUPCAKES

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
• Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
• Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.