|
Post by Kathy on Aug 31, 2016 23:24:04 GMT
Mini Chicken Pot PiesPosted by Paige (jellybeans_NC Taste Of Home) Source: www.thecountrycook.net/2011/12/mini-chicken-pot-pies.htmlPaige posted this recipe which led me to an awesome blog, The Country Cook! I've never made pot pies before because I am dough challenged but I can make a mean canned biscuit! These little babies were delicious and my family loved them! I made 2 cups of chicken and used Grands Butter Tastin' biscuits, cut them in 1/2 and then put them in the muffin tins and they worked perfect! That made 16 mini pot pies for us, a family of 5! 1 (7.5 ounce) tube refrigerated biscuits 1 cup cooked chicken, diced (I used 2 cups)1 (10.75 ounce) can Cream of Chicken Soup 2/3 cup cheddar cheese, shredded 1/2 cup frozen peas & carrots (optional) Lawry's Seasoned Salt & cracked black pepper (this is what I seasoned the chicken with while cooking)Preheat oven to 350F degrees. Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl, combine remaining ingredients; stir until well blended. (I cooked it all together for 15 minutes)Spoon chicken mixture into biscuit cups, filling about 3/4 full. Bake for about 15 minutes (until bubbly and biscuits are golden). Makes 4 to 5 servings (2 pot pies each).
|
|