Ingredientes para Pot Pie Cupcakes
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Cómo preparar Pot Pie Cupcakes
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots in 2 tablespoons margarine for 10 minutes, until softened.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup milk into the vegetable mixture until smooth.
- Add 1 cup of your favorite frozen or canned mixed vegetables (peas, corn, green beans, etc.).
- Cook over medium heat, stirring constantly, until the filling thickens and bubbles (about 5-7 minutes).
- Remove from heat and stir in 1 cup cooked chicken (shredded or diced), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Grease a 12-cup muffin tin. Gently press one egg roll wrapper into each cup, forming a cup shape. Trim excess wrapper.
- Fill each wrapper cup with the prepared pot pie filling.
- Lightly brush the edges of the wrappers with 1 beaten egg to seal.
- Bake for 20-25 minutes, or until the wrappers are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
40g
Carbs
20g
