Pot Pie Cupcakes

READY IN: 45mins
Recipe by SamKat

We really wanted pot pie one night, but didn't have any dough. I did have egg roll wrappers, so I decided to give that a whirl. It turned out great!I will make my pot pie like this from now on. One cupcake is a good size serving for those of us trying to eat reasonably sized portions. You can use your favorite pot pie filling, or try the one I like!

Top Review by tinaenickerson

Filling ok but punched up broth with bullion. Also added herbs de Provence and garlic powder and a little grated cheese. Did NOT like the wonton/spring roll wraps though. Ick. Glad I only made 2 as trials. Even my son gave thumbs down for wraps. Zero flavor to them and it's like eating crunchy paper. Back to pie crust. I was so excited too.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Saute onion, celery, carrots in margarine for 10 minutes.
  3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  4. Combine broth and milk and gradually stir into vegetable mixture.
  5. Add canned/frozen veggies to mixture.
  6. Cook over medium heat stirring constantly until thickened and bubbly.
  7. Remove from heat. Stir in salt, pepper and chicken.
  8. Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
  9. Bake for about 20-25 minutes.

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