Pot Pie Cupcakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 14, 2014
Fantastic recipe - great flavors and very adaptable. I put chickfila chicken in it and used all reduced fat varieties of the ingredients. Full of flavor and a snap to make. HOw can you go wrong?! ha ha
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Photo by Glowiie

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2014
This recipe was great! I totally omitted the garlic salt and have even left out the onion powder by mistake. There was still great flavor. I like to steam my own carrots and potatoes and add thawed petite peas and corn from the freezer. This recipes is so yummy, I double the recipe as I have 2 grown boys and a husband who usually finish them all up. Eurlyne in Michigan
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Photo by Molly
Reviewed: Nov. 7, 2013
Looking for something quick to whip up for dinner, I gave this pot pie a try. I had chicken already cooked and froze, so that help cut my cooking time. I did lightly sauté half a yellow onion and one stalk of celery because I like the crunch it adds to a pot pie. I also made my own cream of soup rather than use the canned version. I had 2 packages of biscuits, so I got 20 little pies. My husband loved them and proceeded to eat 6 of them for dinner. Mine were done at the 12 minute mark. I completely cooled, then individually wrapped the leftovers and froze them. I will reheat in the toaster oven when I go to finish them up. I would make these again and I think kids would really enjoy the individual servings. Easy to add ingredients to your liking.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Photo by lovestohost
Reviewed: Oct. 8, 2013
I readily admit my review may be a bit skewed because I was SO hungry when I made these. That being said, they did come together in no time (I used cream of mushroom soup in place of cream of chicken and the entire 12oz bag of frozen mixed veggies) using previously grilled chicken. These took 19 minutes for me, and they should have stayed in longer, but I couldn't wait to eat any longer. These were pretty good. Not something I'd crave or purposefully make for the two of us, but would recommend for a quick weeknight meal. However, it was really salty, and I love salt, so I'd recommend reducing the garlic salt to 1/2 tsp. THANKS for the recipe!
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Photo by lovestohost

Cooking Level: Intermediate

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Reviewed: May 20, 2013
They're so easy I kept feeling like I must have done something wrong until I tried them, and they were great! Easy, cheap and my husband is obsessed with them!...I cooked the chicken in a skillet so I could season it more, otherwise followed the recipe exactly.
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Reviewed: Apr. 12, 2013
I thought these were delicious & creative! I think I will make a few alterations next time. First, I thought i had pressed the biscuit dough thin in the muffin pan, but there was a lot of biscuit at the bottom. Next time, I will press the biscuits even flatter, reaching further above the mufin pan. That will allow for more goo inside. :-) I also thought the mixture was a little too salty. I might cut back on the garlic salt a little next time. The flavor was good, but just too salty for my taste. I used leftover rotisserie chicken and it worked great,
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Cooking Level: Beginning

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