Pinspiration #2: Mini Chicken Pot Pies
Growing up I loved Marie Calendars Pot Pies. Really, I loved the crust and the creamy pot pie filling. The huge chunks of chicken and the vegetables did not inspire me. The flaky crust, the gooey soupy filling, the warmth; it was a magical meal on a cold evening or when sick. The inspiration to recreate that in an easy to prepare and simple meal struck. The kiddos have yet to indulge in this goodness, but me and the Mr, we are hooked.
This recipe is simple and delicious.
1 cup cooked chicken (I pull apart a roasted chicken from the grocery)
2 cups frozen mixed vegetables
1 can condensed cream of chicken soup
Heat oven to 375 degrees
1. In a medium bowl mix chicken, vegetables and soup well2. Grease 8 rounds of a regular sized muffin tin & flatten each biscuit into a mini pizza round and press into the 8 greased muffin tins. The dough should be flattened enough that there is a portion overflowing onto the tin, this will fold over your mixture3. Bake 9-10 minutes until edges are golden brown, cool completely
4. Fill the each muffin tin with 1/3 cup pot pie mixture. Fold edges of dough over mixture3. Flatten each biscuit into a mini pizza round and press into the 8 greased muffin tins. The dough should be flattened enough that there is a portion overflowing onto the tin, this will fold over your mixture5. Bake biscuits for 20-22 minutes or until biscuit is golden brown. Let stand 1 minute, then serve.