Chicken Pot Pie for Busy Moms

How many of you remember those frozen chicken pot pies you used to eat once-in-a-blue-moon as a kid?  You know, the ones that were never quite cooked all the way on the bottom, but you didn't care because this was a once-in-a-blue-moon opportunity?  (Or maybe they're still part of your daily diet? #lucky)

As amazing as those were...forget it!  These are WAY better!

Mini Chicken Pot Pies--in Muffin Form

(Or "cupcake" form...they're about that good!)

 I don't know about you, but I have considered the possibility of making a real chicken pot pie in the past, just because I really wanted one.  But, somehow, the prospect scared me out of it.  It just seems so involved.

But then I found the recipe for these, and I figured, THIS, I can handle!

I have tweaked it a little to make it work for me.  So if you want the original recipe, click the link in the paragraph above.

Mini Chicken Pot Pies

• 2 (10 oz) cans Pillsbury refrigerated biscuits (I actually make my own biscuits.  I will include the recipe below.)
• 1 chicken breast, poached & diced
• 1 can cream of chicken soup (10 oz)
• 1/4-1/3 cup sour cream
• 1 cup frozen mixed veggies (mine has carrots, peas, green beans, and corn)
• 1 cup shredded cheddar cheese
• Onion powder
• Garlic powder
• Italian seasoning
• Thyme
• Salt & Pepper

Biscuits:
Mix:

• 2 cups all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. salt

Cut in:

• 6 Tbsp. cold butter or margarine

Add:

• 1 cup milk

Stir it together.  Then knead 8-10 times on a lightly floured surface. Pat or roll it out to about 1/2 thickness.  I then use the metal screw band from a canning jar to cut out 12 biscuits.

Now back to the "pies":

1. First you have to poach the chicken breast (which I had never done before I made this...but it was super easy!).
1. Place chicken breast in the bottom of a small pot.
2. Sprinkle salt, pepper, some herbs (I usually use italian seasoning, thyme, rosemary...etc.) and a bay leaf on the chicken.
3. Cover the chicken breast with water or broth (or a little of both).
   
4. Bring to a boil, then quickly turn the heat to low so the water is barely at a simmer.  Partly cover and gently simmer for 10 min.
   
5. Turn heat off completely, and leave the chicken in the hot water for 15-20 minutes, until cooked through.  
6. Shred or dice the chicken.
2.  In a large bowl combine the cooked chicken, cream of chicken soup, sour cream, frozen veggies, cheese, and spices.
   
   
   
3. Lightly grease a 12-cup muffin pan.  Press the biscuits into the bottom and sides of each cup.
   
4. Evenly spoon the pot pie mixture into each biscuit cup.
   
   
   
5. Bake for 12-15 minutes, until edges of biscuits are golden brown.
   
6. Let sit for 3 minutes, then DIG IN!

You may be thinking, "You crazy, Lauren!  12 little muffins isn't enough to feed my family for dinner."  You'd be surprised...these are VERY filling!  I usually can only eat 2.  MAYBE 3, if I really want to stuff myself.

 

These are so delicious!  You will not regret trying them out!

Seriously.

Go make them.

Now.

Let me know how it goes!

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