Last weekend when I was meal planning, I asked hubby what he would like to see on the menu this week. One of the items he mentioned was chicken pot pie. This is not something that I've made before so I jumped on Pinterest (where everyone has previously made what you are looking for) and looked up some recipes. While skimming through recipes, the idea of mini pot pies started to intrigue me.
I had some refrigerated buttermilk biscuit dough in the fridge that I had bought on a whim at the store. Not knowing what I was going to do with it, I was pleased to discover that these biscuits can actually be used to make mini chicken pot pies!
Three things that I love about any recipe are as follows:
1. it's quick
2. it's easy
3. it uses ingredients that I already have on hand
Because I happened to have these biscuits in the fridge, the mini chicken pot pie idea was a go!
INGREDIENTS
1 can condensed cream of chicken soup
1 1/2 cups of frozen vegetables (thawed)
1 1/2 cups of diced or shredded cooked chicken
Tip: Throw some chicken in the slow cooker in the morning along with some chicken broth, set it on low for 8 hours and by evening you have perfect chicken for millions of recipes!
1/2 cup shredded cheddar cheese
1-2 packs of refrigerated buttermilk biscuit dough
Note: The dough comes packaged with either 8 or 10 biscuits but I had enough filling for 12 pies.
DIRECTIONS
Preheat oven to 350 degrees. Spray muffin tin with non stick cooking spray.
Mix soup, vegetables and chicken together in medium sized bowl.
Open biscuit dough and pinch each individual biscuit all around to flatten. Press into the muffin tin, making sure that the dough covers the side of the tin.
Spoon mixture into each dough cup and fill to the top.
Sprinkle cheddar cheese on top of the filling.
Bake for about 17 minutes or until the biscuits are golden brown.
An easy weeknight recipe! Enjoy!
xo,
Carly
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