What We Love Right Now February 6, 2013: Muffin Tin Chicken Pot Pie Recipe

February 6, 2013 by admin  
Filed under Girl Talk, Meals In Minutes

We added this meal to our weekly recipe rotation last week and it was a big hit! These mini chicken pot pies make perfect portions and are easy for kids handle and eat. Not to mention it did not take long to prep!

What You Need:

12 cup muffin tin {regular, not mini}

2 chicken breasts, cooked and shredded

1 package Pilsbury Jr. Biscuits 10 ct.

1 tablespoon tyhme

1 tablespoon basil

1 teaspoon garlic powder or garlic salt

1 cup of frozen mixed veggies {peas, carrots, and corn}

1/2-1 cup shredded cheddar cheese

1 can cream of chicken

Fix it Fast:

1. Grease muffin tin and place one biscuit in each hole, squishing biscuit to make bottom flat. Be sure to work the biscuit up the sides of the muffin cup to create a mini pie shell.

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2. Mix cooked chicken, soup, veggies, and spices in a large bowl. Be sure to mix well!

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3. Scoop and spoon mixture into each muffin cup hole.

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4. Bake at 400 degrees for 13-15 minutes. Oven times will vary. My mini pies were done after about 14 minutes.

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{YUM! Serve with mashed potatoes, more veggies, or rice!}

These were delicious! With just two chicken breasts I even had some mixture left over. I saved this and may use it in crescent rolls as a quick lunch for the kids. Since most chicken breasts come in sets of three breasts I did cook and shred it all. I saved some chicken in a separate container to use later for chicken tacos {this meal yields lots of fun left over ideas!}

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