Dinner

Chicken Pot Pie Cupcakes is for Dinner.

Chicken Pot Pie Cupcakes takes 30 minutes to prepare.

Chicken Pot Pie Cupcakes takes 15 minutes to cook.

Chicken Pot Pie Cupcakes makes 18 servings.

The ingredients for Chicken Pot Pie Cupcakes are:

Pepperidge Farm Puff Pastry Sheet Ready-to-Bake, 2 sheets
Cream of Chicken Soup (98% fat free), 2 cans (10.5 oz)
2% Shredded Cheddar Cheese, 2 cup
Canned Chicken, 2 large cans
Peas and carrots, frozen, 2.5 cup
Seasonings as desired

Here is how you make Chicken Pot Pie Cupcakes:

Preheat oven to 400 degreesThaw puff pastry sheets and cut each puff pastry sheet into 9 squares. Mix together soup, chicken, cheese, vegetables and seasoning.Lightly spray the insides of a muffin tin with cooking spray. Using half of your puff pastry squares, place one square in each muffin cup. Divide chicken mixture among pastry cups. Place remaining puff pastry squares on top of chicken mixture and pinch top and bottom squares together (the best that you can). Beat the egg together with one tablespoon water to create an egg wash and brush a small amount on the top of each cupcake. Bake for 10-15 min, or until lightly golden brown (will continue to darken while cooling)Serving Size: Makes 18 individual cupcakesNumber of Servings: 18Recipe submitted by SparkPeople user CSZGIRL.

The nutritional information for Chicken Pot Pie Cupcakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 196.7

• Total Fat: 11.6 g
• Cholesterol: 23.3 mg
• Sodium: 523.3 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 1.2 g
• Protein: 7.9 g