Here’s the complete recipe profile for Chicken Pot Pie Muffin Cups, with all the details you asked for:
Introduction:
Chicken Pot Pie Muffin Cups are a fun, portable twist on the traditional comfort food classic. Made with crescent roll dough and a creamy chicken-vegetable filling, these mini pies are perfect for quick meals, school lunches, or party snacks. They combine the cozy richness of pot pie with the ease and versatility of muffin tin baking.
Origin and Cultural Significance:
Pot pie has deep roots in European and American home cooking, symbolizing warmth, thrift, and comfort. The muffin cup variation is a modern adaptation, inspired by today’s fast-paced lifestyles and the popularity of handheld, portion-controlled meals. These mini pot pies reflect how timeless recipes can be cleverly reimagined for new generations.
Ingredients (Quantities):
- 14 oz (about 1¾ cups) cream of chicken soup
- ¼ cup chicken stock
- 3 packages crescent rolls (seams will need to be sealed)
- 9 oz frozen mixed vegetables, thawed
- 1 cup cooked chicken, shredded
Optional Additions:
- A pinch of black pepper, garlic powder, or poultry seasoning for extra flavor
- Fresh herbs like parsley or thyme mixed into the filling
- A sprinkle of shredded cheddar or mozzarella cheese on top before baking
- Diced potatoes or sautéed onions for heartier filling
- Brush the top dough with an egg wash for a glossy finish
Tips for Success:
- Make sure to press and seal all seams in the crescent roll dough so the filling stays contained.
- Use a biscuit cutter or the rim of a glass to cut even circles.
- Don’t overfill — leave a little room for the filling to bubble without spilling.
- Use a nonstick spray or muffin liners to avoid sticking.
- Let the cups cool slightly before removing to keep them intact.
Instructions:
- Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick spray.
- Roll out crescent dough and pinch seams together to form a sheet.
- Using a biscuit cutter or glass, cut out 12 circles.
- Press dough circles into the muffin tin wells, covering the bottom and sides.
- In a bowl, mix cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken.
- Spoon filling evenly into each muffin cup (do not overfill).
- Use leftover dough to cut strips and create a lattice or crisscross top over each muffin cup.
- Bake for about 18 minutes or until golden brown. Cover loosely with foil if the tops brown too fast.
- Let cool for 5 minutes, then run a knife around each cup to release.
Description:
Golden brown and perfectly portioned, these Chicken Pot Pie Muffin Cups are savory, creamy, and satisfying. The flaky crescent dough hugs the rich filling of tender chicken and vegetables, making them a delightful bite-sized comfort food.
Nutritional Information (approx. per cup, yields 12):
- Calories: 240
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Protein: 10g
- Fiber: 1g
- Sodium: 480mg
(Values will vary depending on brands and ingredient swaps.)
Conclusion and Recommendation:
Chicken Pot Pie Muffin Cups are a crowd-pleasing comfort food that’s perfect for meal prep, kids’ lunches, or potlucks. They’re easy to customize, simple to make, and delicious warm or at room temperature.
Embracing Healthful Indulgence:
Lighten things up by using reduced-fat crescent dough and low-sodium soup. Substitute Greek yogurt for part of the soup to increase protein and cut down on fat. You can also use whole wheat dough for more fiber or add extra vegetables to boost nutrition — a satisfying way to enjoy a cozy favorite while still feeling good about your choices.
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