Have you been making frozen chicken pot pies all your life? This recipe for Chicken Pot Pie Cups tastes a heck of a lot better than the frozen stuff!
It amazes me that the 2 Ingredient dough recipe is still going STRONG on Instagram and there’s a lot of creative ideas out there. I thought I’d start off this post to explain a little about what self-rising flour is all about. I love it since discovering 2 ingredient dough because it already has a leavening agent in it and that is baking soda. You don’t need to let this dough rise at all hence the reason why it has no yeast.
What is Self Rising Flour?
I’ve been seeing people adding yeast to this recipe and that is fine if you do but yeast does nothing to enhance the dough in fact if anything, the baking soda might even kill the yeast if combined with it. Self Rising Flour is used for a quick bread, biscuits, and other baked goods that call for chemical leaveners to rise. Hence the reason why this recipe tastes much like a biscuit instead of real pizza dough. If you would like to use flour and yeast in your recipe, use all-purpose flour instead of self-rising flour. Hope this helps out a little bit if people are confused about what this is.
How to make Chicken Pot Pie Cups
I’ve got quite a bit of recipes coming up using 2ID (I’m not sick of it yet) like these Chicken Pot Pie Cups. I cooked a chicken breast in my air fryer using my recipe for Air Fryer Chicken Breast. It’s the only method I use to cook chicken quickly these days. Then I mixed some cream of chicken soup, chicken broth (you can sub equal amounts of milk), mixed veggies, and chicken together in a bowl. I combined the greek yogurt and flour together and then formed them into my muffin tin. Added the inside of the pot pie mixture and baked them in the oven. You can top them with cheese if you like.
Have you been making frozen chicken pot pies all your life? This recipe Chicken Pot Pie Cups tastes a heck of a lot better than the frozen stuff.
1 cup of self rising flour
1 cup of greek yogurt
1 10.5 oz can of 98% FF cream of chicken soup
1/4 cup of low sodium chicken broth
1 /4 cup of mixed vegetables with corn, carrots and peas
1/4 cup of diced cooked chicken
1/4 cup of reduced fat cheddar cheese *optional*
In a medium bowl combine the cream of chicken soup, chicken broth, mixed veggies, and cooked chicken. Set aside.
In another medium sized bowl add the self rising flour and greek yogurt. Mix well until combined.
Dump the dough onto a floured work surface and push in the edges to form a ball. Cut into 8 equal portions.
Shape the dough into a muffin cup tin and add 2 tablespoons of the soup mixture on top of the dough. Repeat last 2 steps until all the muffin cups are full.
Preheat oven to 350.
Place the muffin tin in the oven and bake for 15 to 20 minutes. The last 2 minutes take the pot pie cups out and sprinkle some cheese on top. (This cheese step is completely optional)
This fills about 7 or 8 cups. Double the dough mix if you want to make more. There will be a little chicken and vegetable mixture left over for a larger pot pie. 🙂
Smart Points: 3 (1 serving or cup)
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1.4
- Fat: 1.4
- Saturated Fat: .4
- Carbohydrates: 16.1
- Fiber: .8
- Protein: 8