Mini Chicken Pot Pies

I use Stumble Upon on my free time… a lot. For those of you that don’t know what Stumble is, it’s a program that brings up websites it thinks you’ll like. I stumbled across a mini chicken pot pie recipe, it was just the size of a cupcake. Last year I made pot pie and I didn’t like how it oozed everywhere after I cut it. I also don’t own ramekins, so this recipe seemed perfect for me.

I got the recipe here, It took me a while but I shredded the chicken and mixed the ingredients. Overall it wasn’t too difficult. I pulled my muffin tray out of the oven and it smelled great; seasoned, warm, sweet. It’s not as flaky as I like my pot pies, but it’s convenient and yummy. They turned out a little drier than I would have liked them, but that may also be because it took me a day to actually get around to eating one of them. But anyway, when I make this again, and it is a question of when not if. I’d add a couple tablespoons of milk, maybe 2 or 3, to give it some moisture. I’m sure if eaten on the spot it won’t get absorbed by the bun. And do the topping with the Italian seasoning, I thought I wouldn’t need it so I didn’t include it but it was much better with it on top.

Pot Pie

  • 1 tbsp butter, melted
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cooked chicken breasts, diced
  • 1 bag (16 oz) frozen vegetables
  • 2 cans (10 oz) cream of chicken
  • 2 cans (8 ct) flaky butter tastin biscuits
  • 1 tsp italian seasoning
  • nonstick cooking spray
  1. Heat oven to 375.
  2. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
  3. Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
  4. Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
  5. Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
  6. Spread each biscuit top with melted butter and sprinkle with italian seasoning.
  7. Bake for 15 to 17 minutes or until edges are golden brown.

About akindafoodblog

I'm a picky foodie in training. I can't stop talking about food, so writing about it seems like a normal transition. There are so many foods I don't like, and that's a bit of a problem. I don't really know how to cook but I love to bake. So I'm on a culinary journey and I want to invite everyone to join me.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s