Individual 4 Pepper Chicken Cups Recipe

Name: Individual 4 Pepper Chicken Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 refrigerated pie crusts (2 packages of Pillsbury ready pie crusts); 2 boneless skinless chicken breasts, cut into strips; salt and pepper (optional); 4 ounces melted butter; 2 medium potatoes, peeled and diced; 6 ounces red bell peppers, diced; 6 ounces green bell peppers, diced; 6 ounces yellow bell peppers, diced; 8 ounces ortega diced green chilies; 1 purple onion, diced; 2 tablespoons cooking oil; 2 limes, juice of; 2 tablespoons knorr's chicken bouillon granules; 8 ounces cheddar cheese

Servings: persons

4 refrigerated pie crusts (2 packages of Pillsbury ready pie crusts)
2 boneless skinless chicken breasts, cut into strips
salt and pepper (optional)
4 ounces melted butter
2 medium potatoes, peeled and diced
6 ounces red bell peppers, diced
6 ounces green bell peppers, diced
6 ounces yellow bell peppers, diced
8 ounces ortega diced green chilies
1 purple onion, diced
2 tablespoons cooking oil
2 limes, juice of
2 tablespoons knorr's chicken bouillon granules
8 ounces cheddar cheese

1
Place potatoes in a pot and simmer until tender, then drain.
2
Season the chicken with salt and pepper and then stir fry chicken in the butter until no longer pink.
3
Chop chicken into small pieces, and add potatoes, peppers, onions and green chilies, and oil, and saute a little bit more, until the veggies are soft.
4
Squeeze lime juice over mixture, and then add chicken bouillon and mix well.
5
Simmer for 6 -8 minutes, and then let cool.
6
Cut the pie crust into 2 and a 1/2 inch circles.
7
Place pie crust into muffin tin and fill with chicken mixture.
8
Cover with cheese and bake at 350F for 30-35 minutes, or until crust is golden brown.
9
Remove and let cool on a baking rack.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 refrigerated pie crusts (2 packages of Pillsbury ready pie crusts), 2 boneless skinless chicken breasts, cut into strips, salt and pepper (optional), 4 ounces melted butter, and more.

Yes, Individual 4 Pepper Chicken Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Individual 4 Pepper Chicken Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions