Tuesday, January 20, 2015

Easy Mini Chicken Pot Pies

Need dinner in 30 minutes or less with little clean up?! Then this is the perfect dish for you. My mom made these for us a few months back and I loved how easy they were. You can come up so many different variations by just swapping out an ingredient here and there,the possibilities are endless!

What you'll need:
Cooked chicken (1-2 cups)
Cream of chicken soup (1 can)
Frozen mixed vegetables (1-2 cups)
Grand biscuits (1 can)

Preheat your oven to 375. Now begin cooking your chicken and vegetables. I used frozen, precooked chicken strips and frozen vegetables and simply microwave them per the instructions. Once cooked, combine the chicken, vegetables and cream of chicken soup in a bowl and stir. 

Set your mixture aside and take your biscuits and flatten them out to about 5 1/2 inches in diameter (be sure not to make them too thin). Then place them in your greased muffin pan so that about 3/4 of an inch hangs out on all sides. Once the biscuits are in place, simply fill 2/3 of the way with your mixture and fold over the remainder dough on top. Bake for 20 minutes at 375 degrees. 

Not only are these great for a quick dinner that everyone will love (even your kids!), but I find them perfect for lunch on the go; just grab one and reheat in the microwave!



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