Season 10 "American Idol" alum and cool food blogger Sarah Sellers has been posting her viewing-party snack recipes in Reality Rocks for two "Idol" seasons now, and she's back this year to get your mouth watering every night of Season 12.
This week, one of the themes for the top four "Idol" finalists was "one-hit wonders," and even though most of the contestants really didn't adhere to that theme, sadly, Sarah's viewing-party recipe is still inspired by recent food fads. "In honor of the nation's obsession with everything cupcake, I went with a savory chicken pot pie cupcake!" she explains. Enjoy!
Chicken Pot Pie Cupcakes
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup yellow onion, chopped
- 1/2 cup carrot, chopped
- 1 piece celery, chopped
- 8 oz cremini mushrooms, sliced
- 1 tsp fresh thyme, minced
- 1 tbsp parsley, minced, plus some for garnish
- 1 garlic clove, minced
- 1 can cream of chicken soup
- kosher salt and pepper to taste
- 1/2 cup frozen peas, thawed
- 2 rotisserie chicken breasts, skin removed, chopped (reserve some of the juice)
- 2 cans flaky biscuits
- 1/2 sharp cheddar cheese, shredded
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Sauté the onions and carrots until softened. Add the celery, mushroom, thyme, and parsley and sauté another 3-4 minutes. Add the garlic and sauté until fragrant.
Mix the soup, chicken, peas, and veggie mixture in a large bowl until well-combined. Add some of the juice (a few tablespoons) from the rotisserie chicken and taste. Add the salt and pepper and adjust seasoning accordingly.
Spray a muffin tin with olive oil spray and press a biscuit into each cup, pressing down and up the sides. Fill with a heaping tablespoon of filling and top with a teaspoon of cheese.
**Make sure you don't overwork the dough. It will result in a rubbery cupcake!
Bake 15-20 minutes until golden-brown and cooked through. Sprinkle with cilantro!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com