My husband and I are complete suckers for some southern comfort food. I found this semi-homemade recipe for mini chicken pot pies and knew we had to try them. We ended up just loving them, especially my husband. They are really delicious the next day re-heated, as well! I took them for lunch a few days.
Mini Chicken Pot Pies
Adapted from this recipe.
Prep Time: 20 minutes
Cook Time: 12-15 minutes
1 chicken breast, sliced and sauteed
1 (14.5 oz) can cream of chicken soup
1 cup of your favorite frozen mixed vegetables (I used one with corn, sweet potatoes, bell peppers, peas, etc.)
1 cup finely shredded cheddar cheese
2 (10 oz) cans of refrigerated biscuits
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
Salt & pepper to taste
1. Preheat oven to 400ºF.
2. Thinly slice and saute your chicken breast in olive oil in a skillet with salt & pepper until cooked all the way through.
3. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices.
4. Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom, and up the sides.
5. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
6.Let rest for about 3 minutes and dig in!
I love everything that is mini! It is just one of my favorites... Like any pie that can be into its own personal sized dish is just that much better.
Dreamin' of what else I can shrink -