Pot Pie Cupcakes Recipe

Craving pot pie but short on time and dough? These ingenious Pot Pie Cupcakes use crispy egg roll wrappers for a unique, portion-controlled twist! Each bite-sized cupcake is filled with a savory chicken and vegetable pot pie filling (or your favorite!), creating a delicious and surprisingly easy weeknight meal. Forget the fuss of traditional pie crust – this recipe is a game-changer! Perfect for individual servings, these are ideal for meal prepping or a fun family dinner.

Prep Time 20 mins
Cook Time 45 mins
Calories 428.9 kcal
Protein 28g
Rating Be the first
Pot Pie Cupcakes 40

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pot Pie Cupcakes

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • Carrot
  • Frozen Peas
  • Frozen Corn
  • Butter
  • All Purpose Flour
  • Chicken Broth
  • 1/2 cup milk
  • 1 cup cooked chicken (shredded or diced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Egg Roll Wraps
  • 1 egg, beaten

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pot Pie Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pot Pie Cupcakes

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup milk into the vegetable mixture until smooth.
  5. Add 1 cup of your favorite frozen or canned mixed vegetables (peas, corn, green beans, etc.).
  6. Cook over medium heat, stirring constantly, until the filling thickens and bubbles (about 5-7 minutes).
  7. Remove from heat and stir in 1 cup cooked chicken (shredded or diced), 1 teaspoon salt, and 1/2 teaspoon black pepper.
  8. Grease a 12-cup muffin tin. Gently press one egg roll wrapper into each cup, forming a cup shape. Trim excess wrapper.
  9. Fill each wrapper cup with the prepared pot pie filling.
  10. Lightly brush the edges of the wrappers with 1 beaten egg to seal.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas American Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Meat

Frequently Asked Questions

How long does it take to make Pot Pie Cupcakes?

Pot Pie Cupcakes takes about 65 minutes from start to finish — roughly 20 minutes to prepare and 45 minutes to cook.

How many calories are in Pot Pie Cupcakes?

Pot Pie Cupcakes has approximately 428.9 calories per serving, with about 28 g protein, 20 g carbohydrates and 22 g fat.

What ingredients do I need for Pot Pie Cupcakes?

The key ingredients for Pot Pie Cupcakes are Onion, Celery, Carrot, Frozen Peas, Frozen Corn, Butter. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review