Thursday, August 16, 2012

Mini Chicken Pot Pie

So I have been dying to try this recipe after I saw it on this link  Mini Chicken Pot Pie Recipe. I followed exactly the recipe they had and made these beautiful mini chicken pot pie. The things that I didn't have was a muffin tin and chicken breast, I had to improvise using a cupcake tin and real chicken pieces. Fortunately, it turned out great. These mini chicken pot pie were very satisfying and fulfilling. You can really taste the cream of chicken, which gives it that creamy texture and flavor. The only alteration for next time would be to use lesser dough.

Recipe from QuickDish by Tablespoon:
Prep Time: 20 min.
Total time: 35 min.
Serving Size: 10 mini chicken pot pie
  • 2 (10 oz.) cans Pillsbury biscuits 
  • 1 chicken breast, diced
  • 1 (14.5 oz.) can cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup shredded cheddar cheese 
    • or 2/3 cup shredded low-fat cheddar cheese
  • 1 tsp onion powder
Optional Seasoning:
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp dried parsley flakes
  1. Preheat oven to 400 °.
  2. Take a large bowl, combine the cooked diced chicken breast, cream of chicken soup, frozen vegetables, cheese, and seasoning.
    • Optional: Spray Pam or spread butter to muffin tin or cupcake tin to make it easier to take the pot pies out.
  3. Evenly spread Pillsbury biscuit on the tin to create a cup-shaped opening.
  4. Fill the cup-shaped opening with the pot pie filling evenly with a spoon.
  5. Bake for ~15 minutes or until golden brown
  6. Take it out to cool. Enjoy!
Whoo! Its done!
Can't wait to munch on you.
Pot Pie heaven
The oozing of melted cheese

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