Muffin Tin Chicken Pot Pies

Good morning and happy Tuesday! I hope everyone had a nice Labor Day weekend. I know I did! I woke up this morning to a nice giveaway win, but I also woke up to Kevin having COVID :( It's been one of those weeks...or maybe years, I don't know. I'm still recovering from COVID (I had it in July) but I am feeling better day by day.

A few nights ago I had some energy so I made these Muffin Chicken Pot Pies. They are actually fairly easy to make and they were SO good. They were the perfect size too. I could have probably been fine eating one, but I did eat two, they were that good:) This recipe is from Taryn Newton on Facebook. I used boiled chicken breast, shredded, instead of Rotisserie Chicken and eliminated salt. Super good, crispy biscuit, soft inside, and a great combination of flavors. We also used one cup of veggies instead of two.

I love the idea of making pot pies but sometimes making it from scratch can be too much. Since it was only Kevin and I, I wanted to make something that was simple, homemade, but still delicious. Although the filling went over the dough, that IS okay. The crust on these were super crispy and the vegetables were tender and flavorful. We had plenty of leftovers for days later. I was surprised that Kevin loved these as much as I did. Pot pies reminds me of my childhood - my mom would make them and the smell brings back so many memories. Although rotisserie chicken would have been a good option for these, I actually really like using the chicken filets because they are small and thin so they don't take too long to cook in the crockpot. I also found that cooking it for the full 22 minutes allowed the crust to be crispy and although the inside was still a little doughy and moist, it was the perfect combination.   

Ingredients:
1 cup frozen mixed veggies (thawed)   
5 small chicken filets, cooked and shredded
1 can cream of chicken soup
1 tube Pillsbury Grand biscuits
1 tbsp each: Lawry's seasoning salt, garlic powder, onion powder
1 tsp pepper

Preheat oven to 375 degrees F. Grease 8 muffin tins. In a bowl, combine the veggies, shredded chicken, pepper, seasoning salt, onion powder and garlic powder. Flatten each biscuit and press it into the muffin tin. 

Add a scoop of the veggie mixture and fold the biscuit dough over the top. 

Bake for 22 minutes, until the top is nice and crispy. Serve with garlic bread. 

Chicken Pot Pies

Chicken Pot Pies

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