This week, one of the themes for the top four "Idol" finalists was "one-hit wonders," and even though most of the contestants really didn't adhere to that theme, sadly, Sarah's viewing-party recipe is still inspired by recent food fads. "In honor of the nation's obsession with everything cupcake, I went with a savory chicken pot pie cupcake!" she explains. Enjoy!
Chicken Pot Pie Cupcakes
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup yellow onion, chopped
- 1/2 cup carrot, chopped
- 1 piece celery, chopped
- 8 oz cremini mushrooms, sliced
- 1 tsp fresh thyme, minced
- 1 tbsp parsley, minced, plus some for garnish
- 1 garlic clove, minced
- 1 can cream of chicken soup
- kosher salt and pepper to taste
- 1/2 cup frozen peas, thawed
- 2 rotisserie chicken breasts, skin removed, chopped (reserve some of the juice)
- 2 cans flaky biscuits
- 1/2 sharp cheddar cheese, shredded
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Sauté the onions and carrots until softened. Add the celery, mushroom, thyme, and parsley and sauté another 3-4 minutes. Add the garlic and sauté until fragrant.
Mix the soup, chicken, peas, and veggie mixture in a large bowl until well-combined. Add some of the juice (a few tablespoons) from the rotisserie chicken and taste. Add the salt and pepper and adjust seasoning accordingly.
Spray a muffin tin with olive oil spray and press a biscuit into each cup, pressing down and up the sides. Fill with a heaping tablespoon of filling and top with a teaspoon of cheese.
**Make sure you don't overwork the dough. It will result in a rubbery cupcake!
Bake 15-20 minutes until golden-brown and cooked through. Sprinkle with cilantro!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Food & Cooking