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    You are in: Home / Recipes / Pot Pie Cupcakes Recipe
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    Pot Pie Cupcakes

    Average Rating:

     2 Total Reviews

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    • on April 20, 2012

      These are excellent and so easy to make. I loved the crunch of the egg roll wraps when cooked. They were just a bit soggy on the bottom but would not change a thing about using them. I did use a whole stick of butter but that was the only ingredient I changed. Loved the addition of the corn which I had never used in a Pot Pie before. Thanks so much for sharing. I'm making these next week for our small group Bible study to see what the ladies thing about them. Made for Spring 2012 PAC

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    • on April 11, 2012

      Made these & took 'em to a potluck ~ They were a big hit & gone in no time at all! Absolutely delicious, & I'll be making these again, for sure! I always have both diced & shredded, baked chicken breast in the freezer in 2-cup portions, so these are really a breeze to make! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

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    Nutritional Facts for Pot Pie Cupcakes

    Serving Size: 1 (332 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.1
     
    Calories from Fat 131
    29%
    Total Fat 14.6 g
    22%
    Saturated Fat 8.0 g
    40%
    Cholesterol 69.5 mg
    23%
    Sodium 791.9 mg
    32%
    Total Carbohydrate 66.7 g
    22%
    Dietary Fiber 5.0 g
    20%
    Sugars 3.8 g
    15%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    chicken

    Detailed Nutrition Values About Nutrition Info

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