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, http://simplybeingmommy.com/2011/08/22/chicken-pot-muffins/. 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.
- 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
- Heat oven to 375.
- Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
- 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.
- 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.
- 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.
- Spread each biscuit top with melted butter and sprinkle with italian seasoning.
- Bake for 15 to 17 minutes or until edges are golden brown.