Vegetarian Pot Pie Cupcakes - Lunch Version
5
Servings
8
Ingredients
7
Comments
A mini, vegetarian version of the classic pot pie makes the perfect packable lunch.
5
Servings
8
Ingredients
7
Comments
Ingredients
- 8 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- 10 ½ ounces Cream of Mushroom Soup
- 1 ½ cups Mixed Vegetables, Frozen
- ¼ teaspoons Black Pepper
- ½ teaspoons Salt
- 1 ½ teaspoons Parsley, Dried
- ½ teaspoons Thyme, Dried
- 7 ½ ounces Refrigerated Biscuit
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine chickpeas, soup, frozen vegetables, pepper, salt, parsley, and thyme in a large bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
7 Comments
Join the discussionI 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.
Yes – I forget how much I use mine! I have 3!
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
Oh those are a must have in my kitchen as well!
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.
Hi! I just tried this, and while it is delicious, the soup is really runny, and doesn’t let the biscuit inside cook through completely. Do you recommend using condensed soup and not adding water? My son doesnt like the gooey texture. Thanks so much!
Hi Aruna, I’m sorry you had issues with the biscuit not cooking all the way through for you. I definitely think using a condensed soup and leaving some water out is a good option to avoid the gooey texture your son doesn’t like. I hope this helps!