I’ve written about chicken and turkey cupcakes before, so how could I leave them out of this line-up? This variation has some ingredients modifications and is baked in a mini-muffin pan to keep these bite-sized. If you don’t have a mini-muffin pan, you can use a regular one, of course. But a regular-sized chicken cupcake is probably more than you want for an appetizer.
So go buy one of those little pans. I use mine as much as the regular size since we like teeny dessert bites, too.
Chicken Cupcake Bites (makes 24)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup butter, softened
1 teaspoon tarragon
1 cup plain Greek yogurt
¼ teaspoon salt
8 oz cream cheese, softened
½ medium onion, finely diced
1 garlic clove, minced
1 tablespoon tarragon
¼ teaspoon red pepper flakes
1½ cup sharp cheddar cheese, shredded, divided
1½ cup cooked chicken, finely shredded
Preheat oven to 375°.
Mix flour, baking powder, baking soda, butter, tarragon, yogurt, and salt to make a soft dough. Set aside to rest while you prepare the chicken filling.
Mix cream cheese, onion, garlic, tarragon, and red pepper flakes together. Reserve ½ cup cheese. Add remainder to cream cheese mixture. Add chicken. Stir thoroughly.
Lightly spray the muffin pan with non-stick cooking spray. Divide the dough into 24 equal-size balls. Roll or press balls into circles. Press dough into muffin cups bringing some dough up over the top edge.
Divide chicken mixture among the biscuits. Tuck the top edges over the chicken mixture so it is partially covered. Top with reserved cheddar cheese.
Bake for ~20 minutes or until dough is lightly browned.
Lift out of the muffin pan and put on a platter. Serve immediately.
DH’s Rating: 5 Tongues Up. He likes these for appetizers, for dinner, or for lunch while hiking. Tasty, filling, and satisfying. What more could you ask for? Oh, and people WILL ask you to share this recipe!