Chicken Pot Pie Wonton Cups
These Chicken Pot Pie Wonton Cups are made with crispy, buttery wonton wrappers filled with tender shredded chicken, carrots, peas, and a thick, creamy chicken pot pie filling. Baked in a standard muffin tin, these individual appetizers are easy to make and perfect for game day, holiday parties, or entertaining. They're a delicious twist on classic chicken pot pie.
Equipment
- Standard 12-cup muffin tin
- Large Skillet
- Pastry Brush
- Cutting Board and knife
- Wire cooling rack
Ingredients
For the Shredded Chicken
- 2 small chicken breasts boneless, skinless
- Water or chicken broth enough to cover the chicken
For the Wonton Cups
- 24 square wonton wrappers
- 2 tablespoons unsalted butter melted
- Nonstick cooking spray
For the Chicken Pot Pie Filling
- 3 tablespoons unsalted butter
- ½ cup yellow onion finely diced
- ½ cup carrots finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon poultry seasoning
- ¼ cup all-purpose flour
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 1½ cups cooked shredded chicken (from the chicken breasts above)
- ½ cup frozen peas
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- Fresh parsley or thyme for garnish (optional)
Instructions
Cook and Shred the Chicken
- Place the chicken breasts in a medium saucepan or pot and add enough water or chicken broth to cover them by approximately 1 inch. Season lightly with salt and black pepper.
- Bring the liquid to a gentle simmer over medium heat. Reduce the heat to maintain a gentle simmer, cover, and cook for approximately 12–18 minutes, depending on the thickness of the chicken breasts, until the thickest part reaches an internal temperature of 165°F.
- Remove the chicken from the liquid and let it rest for a few minutes. Transfer to a large bowl and use a hand mixer on low speed to shred the chicken while it's still warm. Alternatively, shred using two forks.
- Measure out 1½ cups of shredded chicken. If the strands are especially long, roughly chop them into shorter pieces so the finished wonton cups are easier to eat. Set aside.
Prepare the Wonton Cups
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
- Press one wonton wrapper into each muffin cavity, gently pressing it against the bottom and sides. Lightly brush with melted butter, then place a second wrapper on top, rotating it so the corners alternate. Gently press the layers together and brush the exposed wrappers with additional melted butter.
- Bake for 9–13 minutes, checking around the 8-minute mark, until the wonton wrappers are golden brown and crispy. Make sure the bottoms and overlapping layers are fully baked. If the corners begin browning too quickly, loosely tent with foil.
- Allow the wonton cups to cool in the muffin tin for 2–3 minutes before carefully transferring them to a wire rack.
Make the Chicken Pot Pie Filling
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add the diced onion and carrots and cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.
- Stir in the minced garlic, fresh thyme, and poultry seasoning. Cook for an additional 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly until incorporated. Add the heavy cream and bring the mixture to a gentle simmer.
- Cook for 3–5 minutes, stirring frequently, until the sauce becomes thick and creamy. It should be thick enough to coat the chicken and vegetables without pooling. If the sauce becomes too thick, add additional chicken broth, 1 tablespoon at a time.
- Stir in the shredded chicken and frozen peas. Season with kosher salt and black pepper. Continue cooking until everything is heated through and the filling reaches 165°F if using refrigerated cooked chicken.
- Remove the skillet from the heat and let the filling rest for approximately 5 minutes. The sauce will continue to thicken slightly as it cools.
Assemble the Wonton Cups
- Spoon approximately 2–3 tablespoons of chicken pot pie filling into each crispy wonton shell, adjusting the amount to fit the cups.
- Garnish with fresh parsley or thyme, if desired, and serve immediately while warm.
Notes
Chicken breasts: Two small chicken breasts, approximately 12–14 ounces total, should provide enough chicken for the recipe. Measure out 1½ cups after cooking and shredding.
Wonton wrappers: Use standard square wonton wrappers, not egg roll wrappers. Two wrappers per cup create a sturdier shell.
Filling consistency: The sauce should be thick and creamy, not runny. When spooned onto a plate, the filling should hold a soft mound without spreading into a puddle.
Muffin tin: This recipe uses a standard 12-cup muffin tin, not a mini muffin tin.
Assembly: For the crispiest results, fill the wonton cups just before serving. No additional baking is necessary after assembly.
Storage: Refrigerate leftovers promptly and consume within 3–4 days of initially cooking the chicken.
Reheating: Reheat in a 350°F oven or 325°F air fryer until the filling reaches 165°F.
Nutrition
Serving: 1gCalories: 184.86kcalCarbohydrates: 13.4gProtein: 10.86gFat: 9.68gSaturated Fat: 5.57gPolyunsaturated Fat: 0.62gMonounsaturated Fat: 2.49gTrans Fat: 0.2gCholesterol: 49.2mgSodium: 238.55mgPotassium: 223.38mgFiber: 1gSugar: 1.2gVitamin A: 1251.58IUVitamin C: 4.16mgCalcium: 24.9mgIron: 0.98mg
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