Chicken Pot Pie Cupcakes
- 1 1/2 cups white flour
- 6-10 tbsp water, (as needed)
- 1 stick butter
- 1 large potato
- 4 cups chicken stock
- 2 cups cooked chicken
- 3/4 cup chopped carrots
- 3/4 cup chopped zucchini & or yellow squash
- 2 tsp salt, (1 for dough, 1 for gravy)
- 8-10 threads saffron
- 1/3 tsp nutmeg
- 1/2 tsp black pepper
- 2 cloves chopped garlic
- 1/8 cup chopped shallots, substitute: red onion
- 1/8 cup dried or fresh porcini mushrooms
- 1/2 cup bread crumbs
- 4-5 tbsp flour or cornstarch for gravy, (mix with 2 tbsp cold water before adding)
This recipe takes a classic comfort food and adds a flavorful twist. The liberal use of saffron combined with the traditional spice nutmeg adds a dimension not usually found in chicken pot pie. The "cupcakes" make an awesome small portion that is fun for kids while being gourmet enough to impress adults as well. They are sure to be a winner for people who are watching their portion sizes but want to indulge just a bit. They are perfect for potlucks and as a holiday side dish.They can also be used as an appetizer or first course for a more elaborate meal. I use black pepper in this recipe but you can substitute cayenne if you like it spicier or forgo the pepper altogether if you don't like any spice. You can also substitute any mushrooms you have available for the porcinis. They are very tasty mushrooms but not always available
Start by making the dough.(see video) Prepare sauce while dough is chilling. You can microwave or parboil the potato while starting the sauce if you desire a thinner sauce.(remember the longer you simmer the sauce with the potatoes in it the thicker it will become)
Start the sauce by bringing the chicken stock to a boil, then adding the hydrated flour or cornstarch and stir vigorously Dice porcinis finely, or if using dried porcinis you can add them in large pieces and remove them later, while retaining the flavor. Add garlic, salt, spices and the potatoes and reduce to a simmer. Cook until desired consistency is achieved.
Next cut and saute the shallots and set aside. Cut the rest of the veggies, roughly dice the chicken and set aside.
Add oil to pan and saute shallots until browned on edges. Add veggies and chicken and saute for 2-3 minutes
Cut 12 dough circles with cup or cookie cutter, making sure they are slightly larger than the wells of the cupcake pan. Mold the dough circles to fit shape of cupcake pan wells. Bake until slightly brown, about 8-10 minutes. Remove from oven.
Fill dough with veggie/chicken mixture first, then spoon potato/gravy mixture on top of that. sprinkle bread crumbs on top and return to oven. Bake until top of cupcakes are slightly browned. Remove from oven and serve immediately or cool and refrigerate.