Wednesday, October 7, 2015

Mini Chicken Pot Pies Recipe

I threw a "surprise" get together for John's birthday about a week ago, and by "surprise" I mean my intentions were to make it a surprise, but our guests arrived late and John ended up coming home before they made it here. But despite people arriving late, it was still fun! One of the dishes I prepared were these mini chicken pot pies! I wasn't satisfied since it was my first attempt at making them,  I ended up over-seasoning the pies. But now that I've gotten the opportunity to redeem myself...to myself (lol) for the overly salty pies, I'd like to share this yummy recipe with you guys! Its super easy to make and isn't time consuming at all. Plus, they're cute and colorful which can make your food set up look delicious at any party! They're also inexpensive to make which is great for those who are shopping on a budget. I hope you guys enjoy these as much as I did!






MINI CHICKEN POT PIES 

INGREDIENTS:

- Pillsbury Grands! Flaky layers refrigerated biscuits 

- Mixed Vegetables (Frozen) 

- Cream of chicken soup (condensed) 

- Chicken (I used pre-grilled chicken found in the deli section) 

- Shredded colby jack cheese 

METHOD:

1. Start by preheating your oven to 375 degrees, then combine the cream of chicken soup, cooked chicken, shredded cheese, and defrosted vegetables into a mixing bowl. (You may add salt & pepper to taste)

2. Grease a cupcake tray and firmly press the biscuit dough forming a cup-like shape out of it. 

3. Spoon a generous amount of filling into each cup and sprinkle a bit of the cheese on top. 

4. Bake for about 20-22 minutes or until edges of the dough are golden brown. Cool for about 2 minutes before removing them from the pan.

5. Plate & Enjoy!  



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