Mini Chicken Pot Pies
35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection. They’re so good you’ll want to make them again and again!
What You'll Need
What You'll Need
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell’s®
Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat
Free Cream of Chicken Soup
8 ounces frozen mixed
vegetables (carrot, green beans, corn, peas),
thawed (about 1 1/2 cups)
2 tablespoons all purpose flour
1 package (12 ounces) refrigerated biscuit dough (10 biscuits)
1/2 cup shredded Cheddar cheese
How to Make It
1 Heat the oven to 350°F. Spray 10 (2 1/2-inch)
muffin-pan cups with vegetable cooking spray. Stir the chicken, soup
and vegetables in a medium bowl.
2 Sprinkle the flour on the work surface. Roll or pat the
biscuits to flatten slightly. Press the biscuits into the bottoms and up
the sides of the muffin-pan cups. Spoon about 1/3 cup chicken
mixture into each biscuit cup. Lightly
press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
3 Bake for 15 minutes or until the biscuits are golden brown and the
cheese is melted. Let the pot pies cool in the pan on a wire rack for 5
minutes.
*All Info as seen on: http://www.campbellskitchen.com/recipes/mini-chicken-pot-pies-61701
This recipe is quick, easy and kid friendly. The best part is that its almost like the shape of a cupcake :). With Fall approaching us this is a great meal to make to warm you up. My toddler loves to cook and the fact that the recipe allows her to pretty much do it all on her own she just enjoys it! I'll be sure to post more pics once we complete it later today. Another quick way to cook is to purchase the chicken pre-made such as the rotisserie chicken at the supermarket. It cuts your time of cooking in half and its inexpensive.
Free Queso at MOE'S
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