Our Trick-or-Treat festivities got postponed due to weather until tonight. Otherwise, this lunch would not have happened, or at least, it wouldn’t have happened today.
I’d been wanting to make this recipe for chicken pot pie muffins I’d seen over at Disney’s blog, Spoonful, for a while. Specifically to put in the kids’ lunches, although they were our dinner last night {with baked potatoes and broccoli} too. They are super quick to put together and do, in fact, taste like chicken pot pie in muffin form. The kids were happy they’d be getting them in their lunch boxes today, so I’d say that’s a strong endorsement.
For whatever reason, I decided to pare some sort of owl-themed treat with these. I do love owls, they are “fallish”, and I was able to find cute lunch notes to go with them. Click on the picture to be taken to The Celebration Shoppe to print your own.
As for the owl treat, I found the idea from a vegan blog called Fork & Beans. She used almonds for her owl wings, but I decided it might be a good use for leftover Halloween candy to use candy corn {I cut the yellow parts of pieces of candy corn for the beaks as well}. Plus, I had leftover candy eyes from creating my banana ghosts for Halloween lunches. I melted Ghirardelli chocolate chips to coat the strawberries. Be sure to let the chocolate rest a bit on the strawberries, so that the eyes and candy corn stick. I wouldn’t want to make a ton of these strawberry owls. Some of mine turned out a little messy. Projects like these always give me a new appreciation for bloggers like Bakerella! But for purposes of a couple of lunches for my kiddos, it was a quick and easy treat that put a smile on their faces this morning.
To round out the lunch, I gave them each some pretzel chips, colby-jack cheese cut in the shape of a leaf {from a Pampered Chef mini cookie cutter kit I’ve had for years} and some of my crock pot applesauce.
- 2 c. all-purpose flour
- 1 T. baking powder
- 1 t. salt
- 1/4 t. pepper
- 1 1/4 c. buttermilk
- 1/4 c. butter, melted and cooled
- 1 large egg
- 2/3 c. parmesan cheese, shredded
- 1 1/4 c. rotisserie chicken, shredded
- 1 c. frozen peas and carrots, thawed
- Preheat oven to 400 degrees.
- Spray 15 muffin cups with cooking spray.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. Add in the Parmesan, chicken and vegetables. Stir until everything is well coated with the flour mixture.
- In a separate bowl, whisk together the buttermilk, melted butter and egg.
- Add the buttermilk mixture to the flour mixture. Fold together with a wooden spoon or spatula until no streaks of flour remain.
- Scoop muffin batter evenly into prepared muffin cups.
- Bake for 17 - 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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