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Wednesday, February 5, 2014

Mini Chicken Pot Pies (Text Only)

This is for those of you who want the mini Chicken Pot Pie recipe, but you don't want to print out all the pictures.  

I'm trying to help my children learn some recipes they can make for simple breakfasts and lunches. Josiah and I made these for lunch today, and they were simple and very tasty.

Mini Chicken Pot Pies

(Serves 8, assuming none of them are hungry teenage boys.)

  • 1 12-16 oz. package frozen mixed vegetables
  • 1-2 cups diced cooked chicken*,**
  • 1 can (10.75 ounce) condensed cream of chicken soup*,***
  • 1 can of 8 Pillsbury Grands! refrigerated biscuits (or store brand equivalent)***
  • 1/2 cup shredded cheddar cheese (optional)
*You can substitute leftover roast and cream of mushroom soup for the chicken and cream of chicken soup.
**I had some canned chicken I needed to use, and it tasted just fine.
***You purists out there can make your own biscuits and make a cream sauce in place of the canned soup.

  1. Heat oven to 350 degrees F.
  2. Cook vegetables in saucepan or microwave. Drain well.
  3. Add chicken and soup; mix well. Heat until bubbly.
  4. Press or roll each biscuit into a 5 1/2-inch round. Place 1 round in each of 8 greased regular size muffin cups. Firmly press in bottom and up sides, forming a 3/4-inch rim.
  5. Spoon filling into each, evenly dividing it among them.
  6. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  7. Bake at 350 degrees F for 18-22 minutes, or until biscuits are golden brown.
  8. Remove from oven; sprinkle with cheese. Return to oven until cheese is melted -- about 2 minutes.
  9. Cool 1 minute; remove from pan.
  10. Enjoy with sliced apples and carrots. Caution: Filling will be hot!

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