These little pot pies are one of my favorite ways to both cook and eat pot pies. They are easy to make, easy to eat and easy to adjust for your hunger level. This is definitely one of the quickest and easiest recipes I have so far. This is also an easy recipe to customize to your tastes.
This recipe originally comes from the Pillsbury website. While there's is easy and delicious, I trade out the frozen vegetable mix for fresh chopped vegetables just because I am kind of picky when it comes to vegetables. This recipe requires a muffin pan.
Ingredients: (For 4-8 servings)
- 1 package (10 oz) frozen mixed vegetables or 10 ounces of fresh chopped vegetables of your choice
- 1 cup diced cooked chicken or your favorite pot pie meat
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can Pillsbury™ Flaky Original biscuits or your favorite biscuit dough
Cooking:
1. Heat oven to 375°F.
2. In medium bowl, combine vegetables, chicken and soup; mix well.
3. Press each biscuit into the muffin tin and spoon about 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center then pleat and pinch dough gently to hold in place
4. Bake for 25 minutes or until biscuits are golden brown.
5. Cool 1 minute and remove from pan
6. Enjoy!
*267 calories per pot pie
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