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Vegetarian Pot Pie Cupcakes

A mini, vegetarian version of the classic pot pie makes the perfect packable lunch.
5 Servings Recipe By Pin Print
Vegetarian Pot Pie Cupcakes

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

Freezer Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.
  6. Remove from oven and allow to cool.
  7. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Microwave for 1 minute, or until warm.

5 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.

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