Swap Ready

Vegetarian Pot Pie Cupcakes

Vegetarian Pot Pie Cupcakes


Regan @ onceamonthmeals.com


  • 1 cup chickpeas, rinsed and drained
  • 10.5 ounces cream of mushroom soup
  • 1.5 cups frozen mixed vegetables
  • 0.25 teaspoon pepper
  • 0.5 teaspoon salt
  • 1.5 teaspoons parsley, dried
  • 0.5 teaspoon thyme, dried
  • 7.5 ounces refrigerated biscuit dough


Combine chickpeas, soup, frozen vegetables, pepper, salt, parsley, and thyme in a large bowl. Spray muffin tin with cooking spray. Press one biscuit into each muffin cup. Make sure bottom and sides are covered. Divide vegetable mixture among each cup. Bake at 400 degrees for 15 minutes, or until brown.

Freezing Directions:

Cook as directed above. Remove from oven and allow to cool. Divide among gallon freezer bags. Label and freeze. To serve: Thaw. Microwave for 1 minute, or until warm.

Servings:  5 (2 cupcakes per serving)  


**conversion chart image provided by Erik Spiekermann

5 Responses to “Vegetarian Pot Pie Cupcakes”

  1. Toni Burbridge says:

    I would have to say a bamboo spoon. You can mix with it, utilize as a spatula in a pinch to turn food. It is naturally antibacterial properties – so you never have to worry about it being a breeding ground for anything in your kitchen.

  2. Erin Bennett says:

    The one kitchen tool I can’t do without are my kitchen scissors! :-) Would LOVE to win the membership!!
    Thanks for the contest!
    Erin Bennett

  3. Bethann Lipke says:

    My Ninja Blender and now my mason Jars. For yrs they sat and collected dust, now I’m maker the overnight Refirdgerated Oatmeals and I love them.

Leave a Reply

After hitting submit your comment will await moderation.