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Vegetarian Pot Pie Cupcakes - Lunch Version

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Vegetarian Pot Pie Cupcakes - Lunch Version

Regan
The Cook
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

  • Labels
  • Muffin Tins
  • Cooking Sprays

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?

  1. 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.

  1. 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.

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

Nutrition Facts

Servings Per Recipe
5 Servings
Serving Size
2 cupcakes
Amount Per Serving
Calories
241
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
1088mg
Total Carbohydrates
40g
Fiber
3g
Sugar
4g
Protein
8g
WW Freestyle
5

7 Comments

Join the discussion
  1. 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. 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. 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.

  4. 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!

    1. 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!