Pot Pie Cupcakes Recipe

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Pot Pie Cupcakes
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 753.01 Kcal (3153 kJ)
Calories from fat 428.61 Kcal
% Daily Value*
Total Fat 47.62g 73%
Cholesterol 136.96mg 46%
Sodium 1456mg 61%
Potassium 801.08mg 17%
Total Carbs 50.53g 17%
Sugars 9.18g 37%
Dietary Fiber 3.33g 13%
Protein 31.92g 64%
Vitamin C 13.5mg 23%
Vitamin A 0.3mg 11%
Iron 3.1mg 17%
Calcium 140.1mg 14%
Amount Per 100 g
Calories 173.61 Kcal (727 kJ)
Calories from fat 98.82 Kcal
% Daily Value*
Total Fat 10.98g 73%
Cholesterol 31.58mg 46%
Sodium 335.69mg 61%
Potassium 184.69mg 17%
Total Carbs 11.65g 17%
Sugars 2.12g 37%
Dietary Fiber 0.77g 13%
Protein 7.36g 64%
Vitamin C 3.1mg 23%
Vitamin A 0.1mg 11%
Iron 0.7mg 17%
Calcium 32.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
  • 20

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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