CHICKEN POT PIE
Ingredients:
1 tube (16.3 oz) Pillsbury Grands! refrigerated biscuits
1 can (10.5 oz) condensed cream of chicken soup
1 can (12.5 oz) chicken breast, drained (a 10 oz can works too if that’s what you have)
2 cups frozen mixed vegetables (make sure they’re thawed!)
Optional: A little pepper, onion powder, thyme, or garlic powder if you want to kick up the flavor.
How I do it:
Prep the oven: First, get your oven preheating to 375°F. Then, go ahead and grease 8 slots of a regular-sized muffin tin really well so they don’t stick.
Mix the filling: In a medium bowl, just dump in your drained chicken, the thawed veggies, and the can of soup. Give it a good stir until it’s all combined. This is where I usually toss in my extra seasonings to taste.
Prep the crust: Open up your tube of biscuits. You want to use your fingers to flatten each biscuit round out until it’s a bit larger.
Load the tin: Press each flattened biscuit into your greased muffin slots. Try to get the dough as thin as you can at the bottom and sides, leaving most of the extra dough hanging around the top.
Fill ‘em up: Spoon a really generous amount of that chicken mixture into each biscuit cup.
The “lid”: Gently pull the edges of the dough up and slightly toward the center over the filling. It doesn’t have to be perfect!
Bake: Pop them in for 20 to 22 minutes. You’re looking for them to be a nice golden brown and for the center to look hot and bubbly.
Cool down: Let them sit in the pan for about 5 minutes before you try to take them out. They should slide right out!
Swaps or notes:
If you don’t want to use canned chicken, approximately 1 to 1. 5 cups of leftovers or rotisserie chicken also work nicely.
Veggies: Peas can be swapped out for any frozen corn mix or whatever mix your children actually like.
The Pan Is As Follows: A metal muffin tin is usually the ideal choice to ensure that the bottom of the dough is cooked through.
Serve and enjoy!
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